Arrowroot is a starchy substance derived from the roots of certain tropical plants. In the culinary world, it serves as a valuable thickening agent, with a range of applications in both sweet and savory dishes. This article explores the uses, potential risks, historical background, and legal considerations related to arrowroot. We'll also provide a popular recipe that showcases its thickening abilities and versatility. Additionally, we'll touch upon some similar ingredients that share arrowroot's thickening properties.
Deutsch: Avocado / Español: Persea americana / Português: Abacate / Français: Avocatier / Italiano: Persea americana
The avocado (Persea americana) is a tree native to Mexico and Central America, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. Avocado or alligator pear also refers to the fruit, botanically a large berry that contains a single seed.
Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.