Morton & Bassett Spices
Arrowroot Powder for Thickeners
What it is
Arrowroot is a fine, white powder derived from the root of the arrowroot plant. It is a natural starch that is often used in cooking and baking as a thickening agent. Unlike some other starches, arrowroot powder is flavorless, which means it won't alter the taste of your dishes. It also creates a clear, glossy finish when used in sauces and gravies. This makes it a versatile ingredient for a wide range of culinary applications.
How people cook with it
Arrowroot powder is a popular choice for thickening a variety of liquids in both sweet and savory recipes.
- Thickening fruit sauces
- Creating clear gravies
- Binding pie fillings
- Making puddings
To use arrowroot powder, it is best to mix it with a cold liquid first to create a slurry. This prevents the powder from clumping. Once you have a smooth slurry, whisk it into your hot liquid gradually. Bring the mixture to a simmer, stirring constantly, until it thickens. Arrowroot is sensitive to heat and can break down if boiled for too long, so add it towards the end of the cooking process. It is particularly effective for thickening delicate sauces and fruit-based preparations.
How it differs from similar foods
Arrowroot powder differs from cornstarch in its ability to create a clearer, glossier finish. It also tends to thicken at a lower temperature and can withstand acidic ingredients better than cornstarch.
How to keep the rest
To maintain its quality, store arrowroot powder in a cool, dry place in an airtight container. Ensure it is kept away from moisture and direct sunlight. Properly stored, it can remain effective for an extended period, ready for your next culinary project.