Ararot - Arrow Root - Araroat - Curcuma Angustifolia

WHAT IS ARROWROOT ?

 Arrowroot , commonly known as Ararot and Araroat is a thickener that's ideal for desserts and when pan-frying proteins. It's made from tropical plant roots that are dried and ground, and it can be used in place of flour or cornstarch in recipes.

Arrowroot is ideal to use in recipes where the food's color and shine are desirable in the finished product as arrowroot does not turn the dish cloudy or change the color. Arrowroot will also stay intact when mixed with acidic ingredients. For these reasons, it is often favored as a thickener for jellies and fruit fillings.

Arrowroot's thickening capabilities will diminish if it is cooked over high heat for an extended period of time; it is best to cook over lower temperatures and add toward the end of cooking.

HOW TO USE ARROWROOT ?

 Arrowroot is a gluten-free thickener that can be used to thicken soups, sauces, and gravies. It can be substituted for cornstarch in any recipe that calls for it, but it should be added at the end of cooking time since extended heat can cause the arrowroot to break down.

Arrowroot is also incorporated into desserts and jellies and is used to coat meat and tofu to create a crispy finish when pan-frying.