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[personal profile] clickie
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

Date: 2007-12-11 12:35 am (UTC)
From: [identity profile]
heh... You said Amorphophallus...

Aside from [ profile] salixmom, yours is the only other journal I've seen that actually knows the terms Solanaceae, Fabaceae, etc. It's fun to actually understand the world around you somewhat.


Date: 2007-12-11 02:06 am (UTC)
From: [identity profile]
Isn't seaweed a plant?

Date: 2007-12-11 09:40 am (UTC)
From: [identity profile]
And with all that, why, WHY do my favourite gummy sweets use animal products?
*sad vegetarian face*

Date: 2007-12-11 08:43 pm (UTC)
From: [identity profile]
Now I crave gummy peach rings!!

Date: 2007-12-12 12:25 am (UTC)
From: [identity profile]
Oh, oh, can I play?!

Add fungi- Snow Fungus, unk. binomial. I just had a delic. Chinese dessert soup where the gel factor was from the fungus.

I'm guessing there's serious selective advantage in being able to produce appropriate sticky stuff to hold your bits together. With investigation, I bet you could add bacteria too.
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