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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.

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

Arrowroot starch 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.

“I placed an order a couple months ago and we just love all the seasonings we ordered! The most used is the arrowroot. It took our amazing beef stew and unbelievably raised it another notch!”
- -Chris D.