What Is Arrowroot?
A starch extracted from the rhizomes of the tropical Maranta arundinacea plant, used as a thickening agent in cooking.
What Does Arrowroot Taste Like?
Arrowroot has a neutral taste with odorless aromas.
- Taste
- Neutral
- Texture
- Fine powder (raw), Silky, Glossy (cooked)
- Aroma
- Odorless
- Acidity
- Low
Technical Metrics
Nutrition Facts
Per 1 tbsp (8g) Calories357 kcal
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0.3 g
Total Carbohydrate85 g
Dietary Fiber3.5 g
Total Sugars0 g
Calcium20 mg
Iron0.5 mg
Potassium20 mg
Chef’s Secret
Always mix arrowroot with a cold liquid (slurry) before adding to hot mixtures to prevent lumps. Add it at the end of cooking, as prolonged boiling can reduce its thickening power.
Arrowroot Substitutes & Ratios
The best substitute for Arrowroot is Cornstarch, used at a 1:1 ratio. Excellent for thickening, similar clarity and neutral flavor, but less acid-stable.
| Substitute | Ratio | Best for |
|---|---|---|
| Cornstarch Best | 1:1 | Excellent for thickening, similar clarity and neutral flavor, but less acid-stable. |
| Tapioca Starch | 1:1 | Similar thickening, good for glossy sauces and desserts, also gluten-free. |
| Potato Starch | 1:1 | Strong thickening power, can become stringy if overcooked, gluten-free. |
| All-Purpose Flour | 2:1 | Less effective, makes sauces opaque, requires longer cooking to remove raw flour taste. |
How to Choose & Store Arrowroot
- Look for fine, white powder.
- Store in an airtight container in a cool, dry place.
What Pairs Well With Arrowroot?
- Gravies
- Fruit pies
- Glazes
- Asian stir-fries
- Sauces.
Frequently Asked Questions
What does Arrowroot taste like?
Neutral Odorless
What is a good substitute for Arrowroot?
The best substitute is Cornstarch (1:1). Excellent for thickening, similar clarity and neutral flavor, but less acid-stable.
How do you choose and store Arrowroot?
Look for fine, white powder. Store in an airtight container in a cool, dry place.
