Common Uses
About Arrowroot Powder
Arrowroot powder is a starchy substance extracted from the roots of the Maranta arundinacea plant, native to tropical regions. It is prized in baking for its neutral flavor and clear, glossy finish when cooked, making it ideal for thickening sauces, pie fillings, and jellies without altering taste. In gluten-free baking, arrowroot acts as a binding agent, enhancing the texture and moisture of cakes and cookies. Its fine, silky consistency makes it an excellent substitute for cornstarch, particularly in recipes requiring a lighter touch.
History
Arrowroot has a storied history, with its origins traced to the Caribbean and Central America. Indigenous peoples valued it for its culinary and medicinal properties. The name "arrowroot" is believed to derive from its use in treating arrow wounds. European explorers introduced arrowroot to the world in the 16th century, leading to its cultivation in British colonies. Its popularity soared during the 19th century, especially in the UK, where it was used as a gentle food for infants and invalids. Today, it remains a staple in gluten-free and vegan baking, celebrated for its versatility and digestive benefits.
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