Botanical Name: Maranta arundinacea
Arrowroot is a gluten-free, starch-rich powder prized for its neutral flavor, smooth texture, and digestibility. Native to the tropical regions of South America and the Caribbean, arrowroot has been used for centuries as a thickening agent in culinary and medicinal applications. Its mild, non-allergenic properties make it an excellent alternative to cornstarch and flour in cooking and baking.
It’s a white, powdery starch extracted from the tubers of the arrowroot plant. The plant’s name originates from its historical use as a remedy for wounds caused by poison arrows. The extraction process involves peeling, washing, and grating the rhizomes to extract the starch, which is then dried and ground into a fine powder.
Arrowroot is a versatile thickener in soups, sauces, gravies, and puddings. Unlike other starches, it produces a clear, glossy finish, making it ideal for translucent sauces and glazes. It thickens at lower temperatures and does not break down under acidic conditions, which makes it suitable for citrus-based dishes and fruit fillings.
In gluten-free baking, arrowroot adds lightness to baked goods and improves the texture of breads, cookies, and cakes. It can also coat proteins, like chicken or fish, for a crispy finish when fried. Arrowroot is particularly popular in vegan and paleo recipes, as it is plant-based and minimally processed.