Herb of the Week: Arrowroot Powder

What Is It?

Arrowroot has been around for thousands of years. It is widely used as a thickener in broths, sauces, biscuits, puddings, jelly, and cakes.  Cornstarch has a unique taste where arrow root does not.  In cooking, there are some benefits.  It will blend well with fluids at a lower temperature.  You can use it with oriental dishes which are hot and acidic.  You can cook it longer and it starts to work at a lower temperature.  The downfall, it does not mix well with dairy based sauces.  So why use it?  Here are a few reasons:

 *Weight loss:  1 tablespoon has about 35 calories.

*Improve digestive system, heart function, blood pressure, and immunity.

*Thought to reduce the risk of birth defects from Vitamin B deficiency.

*Anti-inflammatory properties may help with bladder and urinary infections.

*Allergen free and is the main ingredient is some teething cookies.

*May improve your sleep cycle.

*Main ingredient in body powders used to treat rashes, athletes’ foot, wounds, and blemishes.

*It is gluten free and not a grain so some prefer because of less digestive issues.

*Contains more fiber than potatoes.

*Arrowroot is used in gluten-free, paleo, and vegan cooking and it’s extremely versatile in the kitchen. It is a starchy material extracted from the root of the plant Maranta Arundinacea.

*Can be used as a thickening agent for anything you would use cornstarch on except dairy based sauces. The extraction process does not use high heat or chemicals like cornstarch.

*Use arrowroot powder as a blend with other flours (almond flour, coconut flour and tapioca flour)

*Coat  potato fries (a dusting of arrowroot to make them crispier).

*Mix arrowroot powder with a blend of dried herbs to coat chicken before frying.

*Arrowroot powder has no taste and leaves food glossy and clear

*If you’re using it as a cornstarch replacement, start with 1/3 to 1/2 the amount of cornstarch required. Make the slurry with a small amount of cold water and add to the recipe at the very end.

*Mix arrowroot powder with a blend of dried herbs to coat chicken before frying.

*Arrowroot powder has no taste and leaves food glossy and clear.

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