Bamban

Donax canniformis

root

Edible rhizomes, sometimes used in confectionery; in India and Martinique, starch is extracted from them.

Origin

Southeast Asia

Season (United States)

all year round

Preparation

The rhizomes are peeled and cooked, boiled or roasted; grated and washed in water, they leave a starch that thickens sauces and desserts.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

The only species in its genus, in Vietnam it provides fibres that are woven into baskets and mats.