Description
A dried, ground root product that preserves nutrients while enabling starch gelatinization for thickening.
Technical
The powder contains amylose and amylopectin that gelatinize when rehydrated at 60–70 °C, forming a gel network that thickens soups and stews. The process also retains beta‑carotene and vitamin C when drying temperatures stay below 80 °C, while natural tannins act as mild preservatives against microbial growth.
Science
Primary Reaction
Starch gelatinization and retrogradation upon rehydration
Sensory Profile
Aroma ()
earthynuttysubtle sweetwarmmildwoodytoasted grainhint of spicemineral-likeherbal