Arrowroot Powder can be used as a thickening agent for gourmet dishes, and is well known for its use in crystal clear fruit glazes and jellies. Because Arrowroot powder thickens at lower temperatures than other vegetable starches, it is less likely to burn. It will thicken even in the presence of acidic fruits. On top of that, it is regularly used in Korean and Vietnamese noodles.
In recipes, it is often referred to as Arrowroot Flour or Arrowroot Starch. As a general rule of thumb, 1 tablespoon of Arrowroot will thicken one cup of liquid. It can also be used as a replacement for flour (i.e. 1-1/2 teaspoon of Arrowroot equal to 1 tablespoon of flour) and cornstarch (i.e. 2 teaspoons of Arrowroot equal to 1 tablespoon of cornstarch).
Arrowroot is primarily cultivated in the West Indies (i.e. Jamaica and St. Vincent), Australia, Southeast Asia, and South and East Africa. The name itself comes from its ancient use, as a relief from poisoned arrows.
Our Arrowroot comes directly from France.
