Arrowroot Starch/Flour, Organic
Botanically named Manihot esculenta, arrowroot is also known as tapioca flour and is the dried and finely powdered root of the cassava plant. It can be used as a thickening agent for sauces, pudding, pie fillings and gravies.

1/2 oz.	$1.00
1 oz.	$1.85
2 oz.	$2.85
4 oz.	$4.75
8 oz.	$7.60
1 lb.	$12.95
Small Glass Bottle (Nt 1.25oz)	$2.98
Regular Glass Bottle (Nt 2.5oz)	$4.38
Large Plastic Bottle (Nt 5oz)	$6.65

Arrowroot starch is an advisable replacement for wheat flour and has twice the thickening power. It is tasteless and becomes clear when cooked, and unlike cornstarch, it doesn’t have a chalky taste when undercooked.

Arrowroot has historically been used by the Chinese for many years to make clear gravies.

Arrowroot Gravy:
To make gravy, use 2-3 tsp. (mixed in a tiny bit of cool water) per cup of estimated juices. Drizzle in and stir constantly over a medium-high heat until thick, about 10 – 15 minutes. Remove from heat immediately so that the bonding does not breakdown, which will thin the gravy.

Arrowroot is cultivated on the island of St. Vincent.