Kartulijahu

Kartulijahu is the Estonian word for potato starch. It is a fine, white powder derived from potatoes, similar to potato flour but processed differently. Potato starch is extracted from the cells of the potato tuber. The process typically involves washing the potatoes, then grinding them to release the starch granules. These granules are then separated from the potato pulp and water, usually through a process of centrifugation or decantation, and finally dried.

In Estonian cuisine, kartulijahu is primarily used as a thickening agent. It is a common ingredient in gravies, sauces, soups, and stews, providing a smooth and glossy finish without altering the flavor significantly. It is also frequently used in baking, particularly in cakes and pastries, where it can contribute to a lighter and more tender texture. Additionally, kartulijahu is an essential component in the preparation of traditional Estonian dishes such as verivorst (blood sausage) and mõru (a type of jelly or pudding). It is valued for its neutral taste and its ability to create a thick consistency when heated with liquid. Unlike cornstarch, potato starch can tolerate longer cooking times and higher temperatures without breaking down.