Marshmallow root, scientifically known as Althaea officinalis, is a valuable ingredient historically used in culinary applications. The root, native to Europe, Western Asia, and Northern Africa, adds a unique touch to various dishes and health concoctions due to its sweet flavor and thick, mucilaginous texture.

In the culinary realm, marshmallow root has been historically used to lend a subtly sweet flavor and characteristic texture to a variety of preparations. It was originally a key ingredient in the creation of marshmallow confectionery, from which the treat takes its name. The root, when boiled and combined with sugar, resulted in a fluffy delicacy loved by many. Though modern marshmallows no longer rely on the root for their structure, the historical connection still brings a touch of fascination to this versatile plant.

In other applications, marshmallow root has been used traditionally in various ways. While scientific research is ongoing, it continues to be valued in culinary and other communities, attesting to its unique versatility

Botanical Name: Althaea Officinalis 

Also known as: 棉花糖根, جذر الخطمي, Hollyhock, Khatmi, Althaea officinalis, Althaea taurinensis, Althaeae Folium, Althaeae Radi, Althée, Altea, Alteia, Althea, Guimauve, Guimauve Officinale, Gulkhairo, Herba Malvae, Mallards, Malvavisco, Marsh Maillo, Mauve Blanche, Mortification Root, Racine de Guimauve, Sweet Weed, Wymote