Gum Arabic and its Secrets: History, Uses, Recipes

Since ancient times, gum arabic has been an important ingredient in food and drink as well as in medicines, cosmetics, textiles, paints, and even fireworks and mummification. Extruded from select varieties of the acacia tree, gum arabic has been called “The Gold of the Desert.”

This handsome survey of gum arabic’s long use was produced in conjunction with a French firm which has been importing the substance since the 19th-century. It addresses the natural range of the valuable trees as well as their cultivation in plantations, the tricky work of hand harvesting (acacia trees are notoriously thorny), the grading and bringing to market of export-quality gum.

Chapters extol the virtues of the acacia tree in the fight against desertification as well as gum arabic’s usefulness as a sustainable product in everything from makeup and emulsified drinks, to plant-based dishes where it can enhance both texture and flavor. Ten recipes demonstrate its utility in the likes of brioche, chocolate mousse, and even a smoothie.

Most likely to be of interest to those involved in the commercial manufacturing of food and drink.

Hardcover. Color photographs throughout.