Arrowroot powder is a starch thickener. A member of a group of food additives known as thickeners, starches, gels, stabilizers and emulsifiers. It has several advantages over other thickeners in that arrowroot powder has a more neutral flavor and especially good as thickener in delicately flavored liquids. It works at low temperatures, tolerates acidic ingredients and prolonged cooking.

While some sauces thickened with other starches become spongy if frozen, arrowroot powder thickened sauces stand up under freezing and thawing.

Arrowroot powder is not recommended for dairy based sauces however as it tends to turn slimy. It is best for desserts sauces but the visual appearance of meat sauces leaves a less than desirable result.

To use Arrowroot powder, mix equal parts of powder and liquid to form a slurry. Then stir it into hot liquid for about 30 seconds until blended. One tablespoon of Arrowroot will thicken one cup of liquid.

1 part arrowroot powder replaces 2 parts flour.

Common substitutes are: Tapioca Starch or Instant Clearjel or Cornstarch or Kudzu Powder or Potato Starch or Rice Starch or Flour. Keep in mind that each of these can produce undesirable appearance or flavor compared to the use of Arrowroot in a recipe.

It is an easily digestible edible starch. Its powder is one of nature's finest carbohydrates. Its qualities such as easily digestibility and ability to mix well with a wide range of food ingredients makes it as the most sought-after starch in infant formulas and confectionary.

Health benefits of arrowroot

• Arrowroot is very low in calories; 100 fresh roots provide only 65 calories, less than that of potato, yam, cassava, etc. Its chief starch is amylopectin (80%) and amylose (20%). Its powder is fine, odorless, granular starch that is found utility in food industry as thickener and stabilizing agent.
• It has relatively more protein than that of other tropical food sources like yam, potato, cassava, plantains, etc.
• As in other roots and tubers, arrowroot too is free from gluten. Gluten-free starch is used in special food preparations for celiac disease patients.
• Fresh roots indeed are good source of folates. 100 g arrowroot provides 338 µg or 84% of daily required levels of folates. Folate along with vitamin B-12 is one of the essential components take part in DNA synthesis and cell division. Good folate diet when given during preconception periods and during pregnancy helps prevent neural-tube defects and other congenital malformations in the offspring.
• Arrowroot contains very good levels of B-complex group of vitamins such as niacin, thiamin, pyridoxine, pantothenic acid and riboflavin. Many of these vitamins take part as substrates for enzymes in carbohydrate, protein, and fat metabolism in the body.
• Further, it contains moderate levels of some important minerals like copper, iron, manganese, phosphorous, magnesium, and zinc. In addition, it is an excellent source of potassium (454 mg per 100g or 10% of RDA). Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

Arrowroot is used as a nutritional food for infants and for people recovering from illness. It is also used for stomach and intestinal disorders, including diarrhea.

Some people sooth painful gums and sore mouth by applying arrowroot directly to the affected area. Babies cut teeth on arrowroot cookies.

In foods, arrowroot is used as an ingredient in cooking. Arrowroot is often replaced with cheaper starches, including potato, corn, wheat, or rice starch.

I often use arrowroot powder as a thickener in recipes such as pie fillings, though I also use it in baked goods to make them less dense and to "lighten" the heavy texture and mouth-feel of almond flour.

The arrowroot plant is a close cousin of the kudzu plant. Both grow naturally in the Southern United States and Asia

1. Aids in Digestion:

Arrowroot aids in digestion and regulates bowel movement. Its high starch content acts as a mild laxative for those suffering from irritable bowel syndrome. The demulcent effects of arrowroot powder can soothe the bowels in patients with irritable bowel syndrome. Arrowroot starch is also considered as an effective remedy for diarrhea and a lot of other gastrointestinal ailments. It can relieve nausea and replace nutrients that are lost due to diarrhea and vomiting.

2. Maintains Acid and Alkali Balances:

Calcium ash is the only starch product present in arrowroot. This calcium chloride in the form of calcium is vital for the maintenance of proper acid and alkali balances in the human body.

3. Suitable for Infants:

Being easily digestible in comparison to other starches, it is suitable for infants. It can be made into a jelly to feed newly weaned infants. It can also be used as an alternative to breast milk as it is easily digestible.

4. Gluten-free:

Arrowroot is a great alternative for those who are allergic to corn and gluten. It can be used as a substitute for wheat flour and is a popular ingredient in gluten free baking.

5. Antidote for Poisoning:

Arrowroot is often used as an antidote for certain types of vegetable poison in some regions. Ground arrowroot rhizomes are applied over wounds and insect bites and are said to be effective in drawing out poison from the bites of scorpions, spiders etc.

6. Beneficial in Pregnancy:

Fresh roots are a good source of folates which are vital during pregnancy. A 100 gram serving of arrowroot provides about 338 µg or 84% of the daily required levels of folates. Along with vitamin B-12, folate is an essential component in DNA synthesis and cell division. Adequate consumption of folate during preconception periods and during pregnancy helps prevent neural tube defects and other congenital malformations in the offspring.

7. Facilitates Weight Loss:

Arrowroot is fat free and low in calories. This makes it beneficial for weight loss. You can conveniently use it in sauces and soups without worrying about increased fat content or calories.

8. Heart Health:

Arrowroot is an excellent source of potassium which is an important component of cell and body fluids that help regulate heart rate and blood pressure.

Arrowroot Skin Benefits:

Arrowroot is a great herbal remedy for treating various skin problems. It can be beneficial for your skin in the following ways.

9. Treatment of Small Pox and Gangrene:

Arrowroot is an herbal treatment for small pox and gangrene that can cause skin infection and itchiness.

10. Baby Powder:

In South America, arrowroot starch is used as a baby powder. It is a light weight white powder, which, when applied to the skin, gives a soft and smooth feel.

11. Used in Moisturizers and Talcum Powders:

Arrowroot starch is used in talcum powders and moisturizers as a thickening agent. When used in cosmetics, it enables active ingredients to penetrate the upper levels of your skin as it has great moisture absorbing qualities. Arrowroot is often used in body powders to make your skin silkier and smoother. It softens your skin by enabling it to absorb moisture.

12. Treatment of Skin Problems:

Arrowroot powder is light, soft and absorbent. It is used in making body powders. When applied topically, it helps dry up blemishes, rashes, or other sores or wounds.

13. Treatment of Athlete's foot:

Arrowroot is used to control moisture while dealing with foot problems such as athlete's foot. Since it does not possess antifungal properties, it is used for moisture control only.

14. Healing Qualities:

Arrowroot has great healing qualities. It is made into a poultice and applied topically to treat rhizomes, ulcers and wounds. In Africa, it is used as a source of nourishment and for treatment of sunburns.

Arrowroot Hair Benefits:

Arrowroot is widely used in cosmetic products as a thickening agent. Though not much is known about its benefits for hair, its nutritional value does make it beneficial in hair care.

15. Used in Hair Dyes:

Due to its excellent thickening properties and ability to mix with other ingredients, arrowroot is often used in hair dyes.

• Calories: Arrowroot is very low in calories. A serving of 100 grams fresh roots provides just 65 calories which is less than that of potato, yam, cassava etc. Its starch content is 80% amylopectin and 20% amylose.
• Vitamins: Arrowroot is a rich source of vitamins. An eight ounce serving of raw arrowroot provides 1% of the recommended daily intake (RDI) of vitamin A. As far as B-complex vitamins are concerned, it provides 22% of the RDI of thiamine, 8% of the RDI of riboflavin and 19% of the RDI of niacin. These B-vitamins help your body break down food into energy. However, processing of arrowroot reduces these nutrients drastically. Fresh arrowroot also provides 30% of the RDI of vitamin B-6, 7% for pantothenic acid and 192% for folate while the flour contains just 1% of the RDI of vitamin B-6, 3% for pantothenic acid and just 4% for folate.
• Minerals: As far as minerals are concerned, arrowroot flour has a higher nutritional value than raw arrowroot. 8 ounces of fresh arrowroot contains 1% of the RDI of calcium and 20% of the RDI of manganese. A similar amount of arrowroot flour has 9% of the RDI of calcium and 53% of the RDI of manganese. It is an excellent source of potassium with a 100 gram serving providing 454 mg of this mineral which is 10% of the RDI. It contains lesser amounts of other minerals like copper, iron, phosphorus, magnesium and zinc.
• Protein: Proteins are components of every part of your body where they are broken down continuously. 8 ounces of raw arrowroot provides about 19% of the recommended daily intake of protein while the same amount of arrowroot flour provides just 1% of the RDI of protein. In fact, it contains more protein than other tropical food sources like yam, potato, cassava, plantains etc.
• Other Nutrients: Arrowroot flour has a higher content of carbohydrates as well as dietary fiber. While raw root contains 10% of the RDI of carbohydrates, flour contains 67% of the RDI of this group. Similarly, the amount of fiber is 12% and 31% of the RDI for raw root and flour respectively.

From BOB's RED MILL: 4 pounds for $22.19. Arrowroot starch does not turn sauces cloudy, and it works at temperatures below a simmer. There is a secret to a smooth sauce with arrowroot starch. Bring the sauce base to a simmer over medium-low heat. Next, whisk ¼ cup water and 2 Tbsp. arrowroot starch together to make a slurry. Stir the slurry into the simmering sauce and heat for one minute or until thickened. Arrowroot starch is also gluten free. It's an excellent substitute for cornstarch and flour as a thickening agent in sauces, gravies, pie fillings, and puddings. Arrowroot starch is neutral tasting and tolerates acidic ingredients, such as citrus. The starch also freezes well and dissolves well at lower temperatures. In fact, it must be cooked over low heat as it doesn't endure high temperature cooking and does not reheat well. Also, arrowroot does not do well in milk-based cream sauces (it changes the texture), but bakes well in cakes, cookies and biscuits made with milk.

    Alice Osborne
    Weekly Newsletter Contributor since 2006
    Email the author! alice@dvo.com