Buy now: Organic tapioca 1 kg
Do you already know the latest trend of tapioca? Well, the trend isn't actually that new... because the Maya already cultivated tapioca (so that's over 3000 years ago). But what is tapioca anyway? Stay tuned, we'll enlighten you! This much we can say in advance: Tapioca starch is the new superstar for your next sauces, soups and sweet dishes!
What is tapioca?
Tapioca is extracted from the so-called cassava plant. More precisely, from its root. The root is particularly rich in starch. In many African countries and in South America, tapioca is considered a staple food. Originally, the cassava plant comes from Brazil, where flour and starch from the cassava roots have been very important for many centuries. In the meantime, however, tapioca is becoming more and more popular all over the world. Our tapioca syrup is wonderfully suitable for sweetening and refining dishes and drinks.
Tapioca starch (or tapioca flour) is a very fine powder which is almost tasteless. It has a high starch content (up to 40 %, if you want to know exactly) and is therefore wonderfully suitable for thickening sauces, soups and much more. Thanks to its light, white colour, tapioca starch is also wonderfully suitable for clear dishes. You can therefore use tapioca as a great substitute for conventional starch. In addition, tapioca is fat-free and usually gluten-free (but beware: our tapioca starch may contain traces of gluten due to cross-contamination in the filling process).
You think you've never heard of tapioca starch? It's highly likely that you've heard of the popular binding agent made from cassava root. For example, you often find tapioca in Asian cuisine. The delicious ice cream speciality mochi contains tapioca, dumplings and rice noodles also benefit from the versatile use of tapioca flour. Do you remember the bubble tea trend? The fine white powder is responsible for the sweet drink's creaminess as well!
From toxic to delicious - how is tapioca made?
The cassava plant is not edible from the start. In its raw state, the plant and its root are even poisonous. In order to be able to enjoy it, it is therefore urgently necessary to process it. But how does a poisonous cassava plant finally become tapioca? After the roots of the cassava plant have been harvested, they are thoroughly washed and then crushed. The real magic then lies in the centrifugation of the root. This means that solid and liquid components are separated from each other in a complicated process. The solid part that remains is the tapioca starch. This is then dried and packed in an airtight container - the vegan binder is ready for your order!
How do I use tapioca starch?
Tapioca starch has a very high yield. To bind one litre of liquid, you only need about 5 to 6 tablespoons of our organic tapioca starch. We recommend that you first mix the starch in cold liquid and then quickly add it to the hot soup or sauce. This way you won't struggle with lumps or uneven thickening.
Buy organic tapioca starch
While the desperate search for tapioca starch has so far taken you to the farthest corners of the nearest Asian shop, it is now child's play to order tapioca starch from KoRo. The binding agent for sauces, desserts and the like comes directly to your home in the best organic quality. Tapioca flour is a true all-rounder. Order our organic tapioca starch now and boost your sauce, soup and dessert game!
|Average nutritional values||per 100 g|
|Calorific value (in kj/kcal)||1465 / 350|
|thereof saturated fatty acids||0 g|
|thereof sugar||0 g|
|Dietary fiber||0 g|
|Organic Origin||non-EU agriculture|
|Organic control body & Organic origin||
|Nutrition traces||Nutrition traces|
|Shipping||Delivery time outside of Germany|
KoRo Handels GmbH
Hauptstraße 26, 10827 Berlin
|Storage Advice||Store in a cool and dry place|
|Ingredients||100 % tapioca starch* *from organic farming|
|Cross contamination||May contain traces of GLUTEN, SOY, NUTS, SESAME and SULPHUR DIOXIDE (SULPHITES).|
|Best before date||07.06.2023|
|Trade Name||Organic tapioca starch|
|Press & Resellers||Download cropped photo|
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Tapioca starch is absolutely essential for my cooking.
Being allergic to gluten, I make my own bread and pastries. Tapioca starch is very fine and allows to aerate bread and pastries. I mix it for 30% in my preparations. This flour can of course be used for all cooking as a replacement for cornstarch. The one that Koro offers, sold in 1kg, suits me perfectly and offers a very good value for money that I have not found elsewhere.
I use tapioca starch for thickening sauce, in gluten free baked goods and in my homemade gluten free flour mix. very good quality.
Works very well for sweet and
Is very suitable for sweet and savory dishes, because the starch is completely tasteless.
Good starch for cooking.
Good starch for cooking.