Ingredients: arrow root flour
Arrowroot or Maranta arundinacea was most likely the first domesticated plant in South America. However, indigenous people didn’t use arrowroot extract for dietary purposes, but rather to cure arrow wounds. To this very day, it is used to treat a range of skin conditions (itching, athlete’s foot) or as a talcum powder, yet it is also naturally suitable as a thickening agent in foodstuffs.
Significance, effects: Arrowroot flour has high starch content and barely contains any other nutrients. It is easy to digest and gluten-free.
Use: Thanks to its water retention features, it is a great thickening agent and as it’s tasteless and scentless, it can be used in both savory and sweet dishes. Apart from cream soups, sauces and vegetable stews, it can also be used to establish the proper consistency of gels. Arrowroot flour can also replace wheat flour. It can be used to prepare gluten-free bread and pastries, used on its own or mixed with other gluten-free flours.
Nutritional information (Typical values per 100g):
||1498 kJ / 357 kcal
|- of which saturates:
|- of which sugars:
Storage: Store in a cool and dry place!
Country of origin: India