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