Tapioca-Derived Gum: In the vast Brazilian cuisine, tapioca is a delicacy that transcends borders, with its deep roots in the Tupi-Guarani indigenous culture. This gastronomic treasure, also known as tapioca starch, sour starch, dry starch or sweet starch, is more than a mere culinary delight; it is a link to our history and traditions.
Tapioca: A Journey of Transformation
Extracting tapioca gum is an intriguing and simple process. After grating and squeezing the cassava, a milky liquid is obtained. This liquid rests, allowing a mass to settle at the bottom of the container, a true decantation spectacle. This mass, cassava gum, after drying in the sun, becomes a fine white powder – the much-loved tapioca gum.
The Fun Derivatives
Granulated Tapioca
The result of the partial transformation of starch, granulated tapioca is pre-gelatinized cassava, dried and ground to the desired particle size. Its unique feature is its ability to absorb up to three times its weight in water. In addition to being the star of our tapioca, it is a versatile ingredient in couscous, cakes and puddings.
Sour Casserole: A Touch of Acidity
Sour tapioca starch is obtained after washing, without decantation, followed by a drying and natural fermentation process, which can vary from 15 to 40 days. This journey results in a delicacy with an engaging acidity of approximately 5%, providing a unique flavor in several traditional recipes.
Sweet Casserole: Powdered Delicacy
The delicacy of sweet tapioca is achieved through washing, decanting and subsequently drying the grated cassava mass. The result is a fundamental ingredient in countless recipes, providing a special texture and refined flavor.
Beyond Tapioca: Other Cassava Treasures
Sago: Cassava Pearls
Tapioca-Derived Gum: In Brazil, sago, produced from cassava starch, is a culinary jewel. The sago palm (Metroxylon sagu), originally from the East, effectively contributes to the creation of this treasure. Our pearl sago, in addition to being excellent in flavor, bears the Kosher seal, a testament to its preparation according to the precepts of the Jewish religion.
Starch vs. Starch: Uncovering the Difference
- Starch: Extracted from the edible aerial parts of vegetables, such as seeds.
- Fécula: Extracted from edible underground parts, such as tubers, roots and rhizomes.
Arrowroot: A Tropical Wonder
Originally from the tropical regions of South America, Maranta arundinácea, found especially in the coastal regions of the Guianas to Rio de Janeiro, is a culinary treasure.
This comprehensive blog delves into the origins, processes and varieties of tapioca and its derivatives, offering a unique sensory experience. We invite you to explore this fascinating world, where tradition, flavor and history intertwine harmoniously. Bon appétit!
