Introduced into European culture by some of the early European settlers of the New World. Who learned of it from the Arawak, the people who lived in the Caribbean Islands. Arrowroot is used in gravies sauces and pie fillings. The Arawak named the plant aru-aru, which literally meant “meal of meals”. Indicating how highly they valued the starchy food made from the arrowroot tubers. The tubers were also used by The Arawak to draw poison from wounds inflicted by poisoned arrows. Which is how the name “arrowroot” was coined by the English.
Arrowroot is not used for flavoring, but rather for thickening sauces. Arrowroot should only be used at the very end of cooking, since unlike other thickeners (such as corn starch or tapioca). It will break down after about 10 minutes which means that your nice thick sauce will become un-thick. Also, it doesn’t thicken up again if re-heated.
The main advantages of arrowroot are that it makes very delicate sauces. and that it thickens at a lower temperature than corn starch so it’s especially good for dairy or egg-based sauces that might curdle if cooked at too high a temperature.
Arrowroot is used as a natural thickening agent for sauces, soups, puddings, and desserts. It is a great replacement for wheat since it is gluten free.
Arrowroot Powder is available in 50 lb bulk bag, 25 lb bulk bag, 15 lb bag, 10 lb bag, 5 lb. Jug,16 oz., 8 oz., and 3 oz. sizes.
At A1 Spice World we take pride in the freshness of our product. All of our herbs, spices and seasonings come in freshness sealed and attractive clear plastic bottles. For bulk pricing contact us here or call 516-801-2132.