From a medicinal plant originating from Central America, called Maranta Arundinacea, I am known for my numerous beneficial properties. My tubers have been growing on the heights of Petit Bourg in the heart of the Perianin estate for almost forty years. 

Planted between May and July, harvested from February to May, my preparation takes place in several stages: washed, crushed, pressed, then dried, I am reduced to flour and ready to travel to you in my pretty resealable bag.

BENEFITS AND USE

Gluten-free, highly digestible starch (more digestible than manioc or toloman starch), I am traditionally used to prepare baby food.

Budding cooks will be charmed by my role as a thickening agent. Like cornstarch, I can be used to thicken soups, sauces, puddings and custards. Gourmets will enjoy me as a cream or dilute me in milk flavoured with cinnamon and nutmeg.

Beauty queens will use me as a skin-softening scrub.

Those looking for rimède razié (natural remedies or grandmother's remedies) will be won over by my anti-vomiting, pain-relieving and healing properties. Mixed in a glass of water, I relieve stomach aches. As a poultice, I heal your wounds and ulcers.