Organic Arrowroot Powder
Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia integrifolia, and tapioca from cassava (Manihot esculenta), which is often labelled as arrowroot. Polynesian arrowroot or pia (Tacca leontopetaloides), and Japanese arrowroot (Pueraria lobata), also called kudzu, are used in similar ways.
Arrowroot is a starch obtained from the rhizomes of plants, traditionally from the Maranta arundinacea, also called West Indies arrowroot, but nowadays hybrids with other Maranta species are being used as well. Arrowroot is a healthy alternative for thickening sauces, gravies, and soups.
Arrowroot powder has a neutral taste and is odorless, so it will not affect the color or taste of your recipe. Arrowroot, also known as Maranta arundinacea or West Indian arrowroot, is a plant of the Marantaceae family. It will always be in powder form and is typically used to thicken soups, puddings and other sauces.
Organic Arrowroot Powder is a versatile thickener with no distinct flavor. Use in sauces, fruit pie fillings, jellies and jams or baking recipes as a wheat flour alternative. Arrowroot powder can be used just like flour: to thicken sauces, soups, fruit pie fillings and jellies; or as a base in baking recipes. Arrowroot has no distinct flavor and acts as an effective thickener at lower temperatures than other starches, so it's perfect for fruit sauces that burn easily.
Arrowroot Powder is a white, powdery substance that’s derived from the root of the arrowroot plant. Arrowroot powder can be used as a thickener or to lighten up recipes. You can also use it as an alternative to cornstarch or flour.