Arrowroot is a starchy powder made from the tuber of the arrowroot plant (Maranta arundinacea). The tuber is dried and ground into a fine, white powder, which is widely used as a thickener for sauces, soups, and puddings. The name arrowroot originates from its historical use by indigenous people, who believed the tuber could absorb poison from arrow wounds when applied to the skin.
The roots are harvested when the plant is about one year old and can contain up to 23% starch by weight. Arrowroot has slightly more thickening power than cornstarch and creates clear, glossy sauces, making it ideal for delicate recipes. While cornstarch can often be used as a substitute, sauces thickened with arrowroot have a more transparent and smooth texture. However, arrowroot is significantly more expensive than cornstarch.
In Japanese cuisine, arrowroot is known as kudzu and is used to make a warm, sweetened jelly often flavoured with fruits. This dish highlights arrowroot’s ability to create a silky, gelatinous texture. It is also valued for being naturally gluten-free, making it a popular choice in gluten-free cooking and baking.
Despite its higher cost, arrowroot remains a preferred thickener in recipes that require clarity and subtlety. Its versatility and unique properties have secured its place in kitchens worldwide, both in traditional and modern culinary applications.
