Arrowroot and use:
A large perennial herb found
in rain forest habitats. The edible starch known as arrowroot powder is used mainly as a thickening agent.
Use it for biscuits, puddings, jellies, cakes, hot sauces and also with beef, tea, milk or veal broth, noodles in Korean and Vietnamese cuisine.
Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. It can also be used as a thickener for acidic foods, such as Asian sweet and sour sauce. It is invaluable in cooking when you wish to have a clear, thickened sauce, for example, a fruit sauce. It will not make the sauce go cloudy, as for example will cornstarch, flour or other starchy thickening agents.
The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking. Like other pure starches, however, arrowroot is almost pure carbohydrate and devoid of protein, thus it does not equal wheat flour nutritionally. Arrowroot thickens at a lower temperature than does flour or cornstarch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing.