Arrowroot flour, also known as arrowroot starch, is obtained from the tuber of Arrowroot plant (Marantha Arundinaceae). The root is harvested, washed, dried, and then ground. The finished product is a white, fine powder with granules ranging from 30 to 40m in diameter.
Country of Origin: Thailand.
Arrowroot flour/starch can be used to thicken gravies, sauces and puddings, or used in baked products such as pies, cake fillings, desserts or confectionery. In cooking it is a transparent, odorless, pleasant tasting ingredient. Because of its finer grains, arrowroot starch cooks more quickly at a lower temperature than other starches.