History/Region of Orgin: Native to the South American tropics, there is archaeological evidence of arrowroot use as far back as 7,000 years ago. The South American Arawak tribe used arrowroot as an antidote for poisoned arrows, believing it would draw out the poison [thus its name]. It also is considered to be an effective antidote to vegetable poisons.
Uses: Arrowroot is used as a primary ingredient in baby cookies [teething biscuits] because of its easy digestibility and plain flavor. Arrowroot is used in making biscuits, puddings, jellies, and cakes, in hot sauces, and clear with beef tea, or meat broths, and in noodles in Korean and Vietnamese cuisine. Arrowroot will thicken clear liquids without clouding them as cornstarch or flour will. Arrowroot also thickens liquids even in the presence of acidic ingredients, like fruits.
1 tsp arrowroot = 1 Tbl cornstarch or 1 tsp arrowroot = one Tbl flour.
Arrowroot mixtures thicken at a lower temperature than mixtures made with flour or cornstarch. Mix arrowroot with a cool liquid before adding to a hot fluid, and stop stirring as soon as the mixture thickens!
Published by Culinary Chick
My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland.
I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family.
Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef.
I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.
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