Dec. 10th, 2007

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I am totally fascinated by the myriad sources that jelly or gummy foods come from. A short list:


  • Coconut jelly, from young coconuts
  • Gelatin, obviously, from collagen of animals
  • Agar, from seaweed
  • Glutinous rice flour (mochi etc)
  • Tapioca, from a euphorb, Manihot esculenta
  • Sago, from the sago palm (not the cycad, the palm)
  • Arrowroot, from Maranta arundinacea
  • Potato starch
  • Pectin, from citrus peels and apple pomace
  • Konnyaku, from Amorphophallus konjac
  • Kudzu


So that's eight plant families*, plus animals and seaweed. That's a lot of random gelling stuff. I was only even looking at things that gel but have little flavor, too, so that you could then flavor it with something else. I assume there are other gelatinous textured things that are strongly flavored, but I didn't count those.

*Arecaceae, Poaceae, Euphorbiaceae, Marantaceae, Solanaceae, Rosaceae, Rutaceae, Araceae, Fabaceae

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