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Ubi Talas Bogor, also known as Bogor Taro, is a special variety of taro root that hails from the Bogor region in West Java, Indonesia. Celebrated for its distinctive flavor and versatility, this tuber is a staple ingredient in various Indonesian culinary traditions. Appearance: Ubi Talas Bogor typically has a cylindrical shape with rough, brown skin. The flesh inside can range from white to light purple, depending on the specific variety. When peeled, the flesh is starchy and firm. Flavor: The taste of Ubi Talas Bogor is mild and slightly nutty, with a subtle sweetness. Its flavor becomes more pronounced and enjoyable when cooked, making it a favorite ingredient in both savory and sweet dishes. Texture: When cooked, Ubi Talas Bogor has a creamy, smooth texture that makes it ideal for mashing, boiling, or frying. Its starchy consistency is similar to that of potatoes, but with a slightly denser feel. Season and Availability: Ubi Talas Bogor is typically available year-round, thanks to the favorable growing conditions in the Bogor region. The area's rich soil and humid climate provide an ideal environment for cultivating this tuber. Culinary Uses: Ubi Talas Bogor is incredibly versatile in the kitchen. It can be boiled, steamed, fried, or baked. Commonly, it is used in traditional Indonesian dishes such as Sayur Lodeh (vegetable coconut milk soup), Kolak (sweet coconut milk dessert), and various fritters. Its mild flavor also makes it a suitable ingredient for soups, stews, and even snacks. Nutritional Benefits: Ubi Talas Bogor is a nutritious tuber, rich in dietary fiber, vitamins, and minerals. It provides essential nutrients such as vitamin E, potassium, and magnesium, which are important for maintaining healthy bodily functions. Additionally, it is a good source of complex carbohydrates, offering sustained energy. In summary, Ubi Talas Bogor is a versatile and nutritious tuber that plays a significant role in Indonesian cuisine. the rich agricultural heritage of the Bogor region
Arrowroot starch is a starch extract extracted from the arrowroot root plant. How to make arrowroot starch: the arrowroot tubers are cleaned from the epidermis and immediately soaked in water so they don't oxidize and change color. Then the arrowroot tubers are immediately ground gently and then the dregs are squeezed to form a liquid which is then left for 12 hours to allow sediment to form. After 12 hours of silence, a precipitate will form. The precipitate is taken and dried using an oven or dried under the hot sun. After being dried with a water content of about 10%, then softened again and then sieved/filtered to produce starch that is as soft as baby powder and then packaged.
Fresh galangal root.
Root grass.
Tissue in parent rolls and finished products.
Sugandh Martin Root/Gandhi Root/Homalomena Aromatica Roots And Pine Bark.
Finger root.
Roots Of Bajakah.
Galangal root.
Root , Imperata Cylindrica, Areca Catechu.
Pirate Root .
Pirate root .
Vanilla, palm roots.
Marshmallow root and damiana.
Interior natural teak root grade a .
Sky roots or helminthostachys zeylanica (the scientific name).
Dried Taro Leaves And Fresh Taro Root.
Flakes of an arrow root.
Root.
