Marshmallow root vs kudzu

Two materials chosen for texture rather than flavour, one of which thickens a drink into a gel and the other of which merely makes it slippery.

botanical

What is being compared

Aspect	Marshmallow root	Kudzu
What it is	The root of a European salt-marsh mallow.	The starch washed out of the crushed root of an East Asian vine.
What it contributes	Mucilage — a slippery mouthfeel and almost no taste.	Body — kuzuyu is thick, glossy and translucent.
Preparation	Cold infusion extracts far more mucilage than hot water does.	Slaked in cold water first, then whisked into hot, or it seizes into lumps.
Flavour	Almost tasteless with a faint sweetness.	Nearly neutral with a clean starchy sweetness.
Its other life	The original marshmallow confection, until gelatine replaced it in the 1850s.	Kuzumochi and sauce thickening; the starch is a named Nara craft.
Adulteration	Marsh mallow, common mallow and hollyhock are all sold as 'mallow'.	Most cheap kuzu is cut with potato or sweet potato starch.
Where it is used	One component of European mixed tisanes.	Kuzuyu is a Japanese winter drink in its own right.

Kudzu makes a drink; marshmallow root improves one. Both are worth knowing for anyone whose blends feel thin.

Not a ranking. TeaHQ publishes no ratings and does not know your occasion.