Also called "araruta". A starch powder obtained from the root of a West Indian plant "Maranta arundinacea", used for thickening where a clear, glossy glaze is required. Loses its thickening power if overcooked.
A white, powdery thickener finer than flour. It is quite expensive and preferable to cornstarch because it provides a clear finish. Its extracted from rhizomes. It was originally used by American Indians to heal arrow wounds, hence the name "arrowroot". Back to the top
This is a starch similar in appearance and qualities as cornstarch.
Tuber from the arrowroot plant; dried, ground, and used to thicken foods.
Arrowroot (Maranta arundinacea) This tropical tuber yields a neutral-tasting fine-grained starch which has many applications in the food industry. Perhaps its most well-known application is as a thickening agent for sauces. St. Lucia is the regionâ€(tm)s largest exporter of arrowroot.
a fine white powder from a tropical plant. It functions as a thickener and may be used to replace cornstarch, which is more refined than arrowroot. rnum=Math.round(Math.random() * 100000); document.write('scr'+'ipt src="http://www.burstnet.com/cgi-bin/ads/ad7623a.cgi/v=2.0S/sz=300x250A/NZ/'+rnum+'/RETURN-CODE/JS/"/scr'+'ipt');
Maranta arundinacea, delicate starch used to thicken gravies and desserts, derived from a West Indian water plant. Interchangeable with potato starch and corn starch. Though more expensive, it is considered to be more nutritous by some and to give more "clear and limpid" results according to Julia Child.
Used for thickening sauces and not for flavoring. Should be used at the very end of cooking, since unlike other thikerners such as cornstarch, it will break down after about 10 minutes.
a nutritive starch obtained from the root of the arrowroot plant
white-flowered West Indian plant whose root yields arrowroot starch
canna grown especially for its edible rootstock from which arrowroot starch is obtained
A tasteless thickening agent made by refining and grinding to a powder the roots of a tropical tuber. Because it is a relatively pure starch it has twice the thickening power of flour. For the same reason, it does not have to be cooked first to rid it of a cereal flavor; like cornstarch, it should be dissolved in a small amount of cool liquid before it is stirred into the hot liquid to be thickened. It produces a clearer cooked product than either flour or cornstarch.
A starch extract of the root of a tropical plant native...
A starch obtained from the rhizome of a West Indian plan. Sold as a dried and milled white powder. Does not mask or alter natural flavors. Produces sauces and pastes of remarkable clarity. Use as a thickening agent in place of flour or cornstarch for fruit sauces, pie fillings, puddings, salad dressings, dessert sauces, vegetable sauces, and meat glazes. Do not use to make gravy. Arrowroot reaches maximum thickening at lower temperatures than other thickeners, thus it is ideal for use with heat sensitive foods.
A flavourless starch extract of the maranta root, ideally used for thickening sauces, juices and syrups; when heated the starch turns to jelly and so thickens the liquid.
A starch similar in appearance and qualities as cornstarch. White, powdery thickening agent ground finer than flour. It is preferable to cornstarch because it provides a clear finish, rather than a cloudy paste. Arrowroot is extracted from rhizomes and was historically used by American Indians to heal arrow wounds, hence the name.
Neutral tasting starch extracted from the root of tropical tubers, used as a last-minute thickening agent for sauces.
Arrowroot is a starch flour made from the root of the manoic plant. It is typically used in cooking but in skin care recipes it helps to dry up blemishes
Starch obtained from the rootstock of the arrowroot plant; used in the preparation of delicate soups, sauces, puddings and custards
A starch flour processed from the root of an American native plant. It is used as a thickening agent, similar to cornstarch or kuzu, for making sauces, stews gravies, and desserts.
a starchy powder used for thickening. It is made from the root of a tropical plant and can be substituted for cornstarch in equal amounts.
Derived from the root of a tropical American plant. Like cornstarch it thickens puddings and sauces but is much less processed being only dried and powdered. It may also be used to replace some of the flour in baked goods yielding a more tender product. It is high in calcium and quite easy to digest.
(Maranta arundinacea) A tropical, herbaceous perennial that grows 1.5 m high and has short-stalked white flowers and broad-bladed leaves with long narrow sheaths. The swollen rhizomes (underground stems) yield a highly digestible fine-grained starch, particularly useful in infant and invalid diets. The commercial cultivation of the arrowroot is essentially limited to the Caribbean island of St Vincent, although the plant is native to northern South America. Used in cosmetics, especially in powders, because of its very fine grain. It is also a source of the coating of carbonless paper, used for computer printouts. Used in Chandler's Soaps products.
starchy flour from a tropical tuber used for thickening; usually less processed than cornstarch; can be substituted measure for measure for cornstarch
Arrowroot is a white powder extracted from the root of a West Indian plant. It looks and feels like cornstarch and can be used in its place. Arrowroot is commonly used as a thickening agent for sauces, fruit pie fillings, glazes and puddings.
The root of the tropical arrowroot plant. This tuber is dried, ground, and used as a thickening agent for puddings, sauces, and other foods. It has about twice the thickening power of wheat flour. Also called arrowroot flour.
is a powdered starch used for thickening liquids, sauces & gravies.
A flour used to thicken clear liquids because it does not cloud.
A starch thickener, very similar to cornflour, which is most often used for sauces and gravies. One of the key attributes of this thickener is its ability to withstand extended periods of heating without breaking down.
Arrowroot, or obedience plant, (Maranta arundinacea) is a large perennial herb of genus Maranta found in rainforest habitats. Arrowroot is also the name for the easy-to-digest starch from the rhizomes (rootstock) of West Indian arrowroot. This plant should not be confused with Sagittaria species sometimes called "arrowhead" and used as a root vegetable.