"ARROWROOT" GROUND ARROW ROOT FLOUR

Arrowroot flour is obtained from the roots of tropical plants, gently dried and ground into a fine, white powder. It is a traditional thickening agent that has been used in Caribbean and South American cuisine for centuries and is valued today as a natural alternative to regular food starch.

Neutral in taste and almost odorless – arrowroot flour does not affect the natural taste of food and provides a clear, silky consistency.

Before use, mix with cold water and then stir into hot liquids. Ideal for thickening soups, sauces, curries, puddings and desserts. Also perfectly suited for refining doughs and baked goods.

Arrowroot flour thickens at lower temperatures than cornstarch and makes sauces clear and glossy instead of cloudy – ideal for fruit sauces, glazes and Asian dishes. Important: Do not cook for long after thickening, otherwise the thickening effect will weaken again.