arrowroot

Arrowroot is a fine, white starch extracted from the rhizomes of the tropical plant Maranta arundinacea. Native to the Caribbean and other tropical regions, it is widely used as a gluten-free thickening agent in sauces, puddings, pies, and other foods. The term arrowroot can also refer to similar starches from other plants, but commercially sold arrowroot powder is derived from Maranta arundinacea.

Production involves washing and grinding the dried rhizomes, followed by soaking to release the starch. The mixture is settled and decanted to remove fibers, and the remaining starch is dried and milled into a powder.

Arrowroot starch forms a clear, glossy gel with a neutral flavor. It thickens at relatively low temperatures and is favored for light, delicate preparations, including fruit fillings, custards, and white sauces. It is more stable in acidic liquids than many other starches and tends to produce a neat, translucent finish. However, its thickening power can diminish with prolonged heating or freezing, so it is typically added toward the end of cooking and kept at gentle heat.

To use, arrowroot flour is mixed with cold water to make a slurry before being whisked into hot liquids. It is gluten-free and commonly employed in gluten-free baking and thickened products. Substitutes include cornstarch, potato starch, or tapioca starch, though each can alter texture and clarity. Store arrowroot in a cool, dry place; keep powdered starch sealed to prevent moisture absorption.