Arrowroot Powder

Arrowroot Powder

Maranta arundinacea

SKU Unit Size
22001 200 g
22002 400 g
22008 1 kg
22003 2 kg
22004 5 kg
22005 10 kg
22006 25 kg
  • Description

    Also known as arrowroot flour or arrowroot starch, this product is made by grinding the thick arrowroot rhizomes (rootstalks) into a starchy powder. Dating back to over 7,000 years ago, arrowroot was once a very valuable ingredient to many indigenous cultures, and is still used as an effective remedy in treating health issues nowadays.

  • Directions

    Mix an equal amount of arrowroot powder and cold water to create a slurry. Then whisk the mixture into a hot liquid for 30 seconds. 1 tablespoon of arrowroot slurry will thicken 1 cup of hot liquid. Substitute 2 teaspoons of arrowroot for 1 tablespoon of corn starch, or 1 teaspoon of arrowroot for 1 tablespoon of flour.

  • Uses

    Arrowroot powder is commonly used as a thickener for sauces, pudding, and glazes since it imparts a shiny gloss on foods. However, it is not recommended for use with dairy-based products as it may cause a slimy texture. Arrowroot is naturally gluten-free, which makes it a healthier alternative for bread and pasta. In comparison to cornstarch, it has a more neutral flavour so it is well-suited for delicately flavoured foods.

  • Storage

    Recommended shelf life is 12 months when stored in a cool, dry location.

  • Nutrition

    Nutrition Facts Per 10 g Amount % Daily Value
    Calories 35 -
    Fat 0 g 0%
    Saturated 0 g 0%
    +Trans 0 g %
    Cholesterol 0 mg -
    Sodium 0 mg 0%
    Carbohydrate 9 g 3%
    Fibre 0 g 0%
    Sugars 0 g -
    Protein 0 g -
    Vitamin A - 0%
    Vitamin C - 0%
    Calcium - 0%
    Iron - 0%
  • Recipes

SKU Unit Size
22001 200 g
22002 400 g
22008 1 kg
22003 2 kg
22004 5 kg
22005 10 kg
22006 25 kg
  • Description

  • Directions

  • Uses

  • Nutrition

  • Storage

  • Recipes

  • Also known as arrowroot flour or arrowroot starch, this product is made by grinding the thick arrowroot rhizomes (rootstalks) into a starchy powder. Dating back to over 7,000 years ago, arrowroot was once a very valuable ingredient to many indigenous cultures, and is still used as an effective remedy in treating health issues nowadays.

  • Mix an equal amount of arrowroot powder and cold water to create a slurry. Then whisk the mixture into a hot liquid for 30 seconds. 1 tablespoon of arrowroot slurry will thicken 1 cup of hot liquid. Substitute 2 teaspoons of arrowroot for 1 tablespoon of corn starch, or 1 teaspoon of arrowroot for 1 tablespoon of flour.

  • Arrowroot powder is commonly used as a thickener for sauces, pudding, and glazes since it imparts a shiny gloss on foods. However, it is not recommended for use with dairy-based products as it may cause a slimy texture. Arrowroot is naturally gluten-free, which makes it a healthier alternative for bread and pasta. In comparison to cornstarch, it has a more neutral flavour so it is well-suited for delicately flavoured foods.

  • Nutrition Facts Per 10 g Amount % Daily Value
    Calories 35 -
    Fat 0 g 0%
    Saturated 0 g 0%
    +Trans 0 g %
    Cholesterol 0 mg -
    Sodium 0 mg 0%
    Carbohydrate 9 g 3%
    Fibre 0 g 0%
    Sugars 0 g -
    Protein 0 g -
    Vitamin A - 0%
    Vitamin C - 0%
    Calcium - 0%
    Iron - 0%
  • Recommended shelf life is 12 months when stored in a cool, dry location.