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Ingredient

Arrowroot

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What is it?

Arrowroot is a white, flavorless powder extracted from the Marantha arundinacea plant, which is native to the West Indies. It is used as a thickening agent, binder, or starch alternative, often as a substitute for wheat flour and cornstarch. A mere two teaspoons of arrowroot powder has the thickening power of one full tablespoon of all-purpose flour, and it is gluten-free. While cornstarch needs to be cooked for a certain amount of time in order to lose its “chalky” flavor and texture, arrowroot has no such requirements—it is flavorless and colorless when cooked. It also cooks at a far lower temperature than cornstarch, which makes arrowroot a perfect thickening alternative for delicate sauces.

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