100% Natural Arrowroot Starch Application: Electronic

Arrowroot is a white, flavorless powder most often used to thicken sauces, soups, and other foods like fruit pie fillings. It is comprised of starches extracted from Maranta arundinacea, the arrowroot plant. Arrowroot powder is similar in use to cornstarch and has twice the thickening power of wheat flour. It is neutral in flavor and adds a glossy finish to foods. Arrowroot is gluten-free, vegan, and paleo-friendly, and also has a very long shelf life.

Keywords: Arrowroot Powder, Arrow Root Powder, Arrowroot starch

Strengths:
*As a Thickener
*In Baking and Desserts
*To Make Pan-Fried Food Crispy

What Does It Taste Like?
Arrowroot starch is odorless and has a neutral flavor.
And therefore can't be detected in the recipes to which it is added.

How to Use Arrowroot Powder?
Arrowroot is excellent for thickening soups, sauces, and gravies, and can be used as a substitute for cornstarch. It is added at the end of cooking time since extended heat can cause the arrowroot to break down, resulting in a thin sauce. This powder is also incorporated into desserts and jellies and is used to coat meat and tofu to create a crispy finish when pan-frying.

Arrowroot is ideal as a thickener in fruit recipes as it creates a perfectly clear gel and does not break down when combined with acidic ingredients like fruit juice. It also stands up to freezing, whereas mixtures thickened with cornstarch tend to break down after freezing and thawing. However, it should not be used in recipes with dairy products (except ice cream) as it will create an unpleasant, slimy texture.

Arrowroot Powder Recipes:
Because arrowroot can stand up to acidic mixtures, it is excellent for thickening fruit and acidic sauces like cranberry sauce and sweet and sour sauce. It's also beneficial when making smooth homemade ice cream, as it interferes with the formation of large ice crystals and is not affected by freezing. Substitute arrowroot for other thickening starches in recipes.