SPICEography – Page 190

Tapioca Starch: The Aztec Thickener

Tapioca consists of starch extracted from the cassava root. Cassava was one of the main food sources of Native Americans throughout South America. It is thought that it originated south of the Amazon River in what is now Brazil. It was being cultivated by the people in this region as far back as 8000 BC. By 6000 BC, it was being grown in what is now Mexico and in Peru by 2000 BC. Its cultivation would spread throughout the Caribbean well before the arrival of the Europeans.

Christopher Columbus would encounter cassava bread after arriving in the Caribbean, but it was not until the early 18th century that Europeans found out about the starch extracted from cassava. The Portuguese would learn about tapioca from the Tupi-Guarani in Brazil.

Cacao Powder: An Antioxidant Powerhouse

Cacao powder comes from the Theobroma cacao tree, which is an evergreen tree that grows in Central and South America. Raw cacao powder is the same thing as raw cocoa powder and consists of the ground beans from the cacao tree that have been subjected to minimal processing. These beans are the main raw ingredient chocolate.

There is evidence that cacao was consumed in various American cultures before the arrival of Columbus. The name cocoa is thought to be a misspelling of cacao, which is the Spanish version of the Aztec word cacahuatl. Cacao beans were valued so much among the Aztecs that they were used as currency. Cacao trees could not be grown in the dry areas that made up the heart of Aztec civilization, so they would trade with the Mayans for the beans.

Arrowroot Vs. Corn Starch: SPICEography Showdown

Arrowroot is made a from a tuber that was first used by the Caribbean Arawak people. It is an effective thickener as well as a useful alternative to wheat flour in biscuits, cakes and various baked goods. Corn starch is made from the corn kernel’s endosperm and was originally considered inedible, but later became popular as a culinary thickener. How do these two starches compare to each other? What are their benefits and drawbacks? Below, we compare corn starch and arrowroot in another SPICEography Showdown.

Potato Starch Vs. Corn Starch: SPICEography Showdown

Potato starch and corn starch are both effective for thickening and for use in baked goods. You will be able to use either one in most recipes and wind up with very similar results. That said, there are some differences between the two as each of them is better for some applications than for others.

If you are choosing between the two, there are a few important questions to consider. Let’s review in another SPICEography Showdown: potato starch vs. corn starch.

What’s A Good Potato Starch Substitute?

Potato starch is essential if you are on a gluten-free diet or if you want a resistant starch that can help you to lose weight. Use it to thicken everything from gravies to pie filling. Can’t find potato starch or need an immediate alternative? Let’s review your best potato starch substitute, as well as a few in a pinch solutions.

Potato Starch: The Andean Thickener

Potatoes are indigenous to the Andes and would not be introduced to Europe until the late 16th century. The people of the Andes were the ones to discover and use potato starch, which would later on be called almidon de papa. This potato product was made from ground potatoes that were first soaked and then filtered.

Even after the potato caught on in Europe, it still took a while for the starch derived from it to gain traction. Up until the 18th century, Europe still relied mainly on wheat for its starch needs. After that, potato starch would grow in importance. Today, Europe produces more potato starch than anyone else.

Lemon Pepper: A Seafood Seasoning And Much More

In its most basic form, lemon pepper is simply a combination of two popular flavoring agents: lemon and black pepper. The point in history at which these two spices were first combined is unknown. As with many simple seasoning blends, the identity of the inventor was never documented and has been lost to history; however, both the lemon and the black peppercorn originated in India. It is not unreasonable to think that they were first combined and used as a seasoning blend there (or elsewhere in the east) as well. Both lemon zest and black pepper are used in a number of Indian dishes.

Cane Sugar: The Original Sugar

Sugar cane is indigenous to Polynesia but would make its way to India about 8,000 years ago. When the Persians invaded India, they adopted it and developed a method for extracting cane sugar around 600 BC. Note that some historians claim that cane sugar extraction first took place in Northern India. Alexander the Great’s Indian campaign would make sugar cane known in Europe around 327 BC and the Arabs would learn about sugar cane and the process of making cane sugar when they invaded Persia around 642 AD. Around 1096, the European Crusaders would learn about Arab cane sugar and sugar cane cultivation methods. It was at this time that Europe began getting shipments of cane sugar on a regular basis.