ArrowrootGeneral Description
Arrowroot is a white powder extracted from the root of a West Indian plant, Marantha arundinacea. It looks and feels like cornstarch.

Geographical Sources
Arrowroot is grown in Brazil and Thailand.

Traditional Ethnic Uses
Arrowroot is used as a thickening agent for sauces, fruit pie fillings and glazes, and puddings.

Taste and Aroma Description
Arrowroot has no flavor.

History/Region of Origin
Arrowroot is indigenous to the West Indies, where native people, the Arawaks, used the powder. The Arawaks used the substance to draw out toxins from people wounded by poison arrows. Its name is thought to be derived from that practice.

Storage Tips
Store in cool, dark, dry places.

A Few Ideas to Get You Started
Arrowroot mixtures thicken at a lower temperature than mixtures made with flour or cornstarch. Mix Arrowroot with cool liquids before adding hot liquids, then cook until mixture thickens. Remove immediately to prevent mixture from thinning. Two teaspoons of Arrowroot can be substituted for 1 tablespoon of cornstarch. One teaspoon of Arrowroot can be substituted for 1 tablespoon of flour. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.