Arrowroot powder is the Patrick Dempsey of the spice world. Years ago it was the in-ingredient and was used in everything from bread to jellies for its thickening abilities and supposed (though untrue) nutritional benefits. It was later dropped like a bad habit when nutritionists finally concluded it wasn’t really nutritional at all.
In addition, it was mainly produced in the Americas via slave production. As such, many abolitionists and Northerners boycotted arrowroot in preference for corn starch. By the end of the American Civil War arrow root consumption was nearly extinct.
Today, arrowroot is being used in kitchens again. Added to sorbets and ice creams it makes for a smooth base and inhibits crystallization, and unlike potato starch or flour it doesn’t cloud a sauce when used as a thickener. Arrowroot is a savior to the modern pastry chef and saucier.
|Basic Preparation||1 tablespoon of Arrowroot Powder mixed with cool water prior to adding to liquid ingredients, is a great way to prevent lumps.To add as a thickening agent, add this powder to 1 cup of sauce or liquid and constantly stir over high heat. After about 10 - 15 minutes, or the until the sauce has started simmering, the Arrowroot Powder will cause the sauce or liquid to thicken.|
|Recommended Applications||Arrowroot is a great thickening alternative to wheat flour or cornstarch. Commonly used in sauces, gravies, soups, pie fillings, and puddings. When cooked, it is clear and adds little to no taste. The Arrowroot Powder is popular in clear fruit glazes and jellies.|
|Taste & Aroma||No|
|Cuisine||American, Caribbean, South American|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||Thailand|
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