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Baking Specialty Spices
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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 has historically been used in Asia to make clear sauces.

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.

“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.