Organic “True” Arrowroot
Recipes & Uses
Botanically named Maranta arundinacea, this is “true” arrowroot from India. It can be used as a thickening agent for sauces, pudding, pie fillings, and gravy.
Arrowroot is an advisable replacement for wheat flour and has twice the thickening power. Arrowroot is tasteless and becomes clear when cooked. Unlike cornstarch, it doesn’t have a chalky taste when undercooked.