Arrowroot comes from the roots of a tropical South American plant that yields the powdery white Arrowroot starch resembling corn flour. Arrowroot has a neutral taste and thickens at a lower temperature than corn starch, and hence can be used to thicken delicate egg-based soups and sauces. It also imparts an aesthetically pleasing glossy look to the sauce. However, care needs to be exercised not to add arrowroot too early during the cooking process, as overheating tends to destroy its thickening property.
2.1 oz. bottle
Tip: For thickening sauces, use 2-3 tsp dissolved in a small amount of cool water to thicken about a cup of liquid.