BOTANICAL NAME: Maranta arundinacea
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.
Ingredient: Arrowroot, Sulfur Dioxide
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.