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Kitchen Dictionary: arrowroot

An herbaceous, tropical perennial plant with a creeping rhizome indigenous to the tropical Americas. The plant has fleshy cylindrical tubers, from which the final product is derived. Arrowroot grows for 6 - 12 months before harvest. The starch is extracted from the rhizomes not older than a year. The starch can be used as a thickener for sauces and gravies. It is also used for making clear glazes for fruit pies. In South America, the starch is used by the natives as babypowder, being a very light weight white powder that when applied to the skin, gives a soft, silky smooth feel.

Ingredient

Season: available year-round

Substitutions: 2 tsp arrowroot = 1 tbsp all-purpose flour = .5 tbsp cornstarch, potato starch or rice starch

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Nutrition Facts

Calculated for 1 cup
Amount Per Serving %DV
Calories 456
Calories from Fat 1 (0%)
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Potassium 14mg 0%
Total Carbohydrate 112.8g 37%
Dietary Fiber 4.4g 17%
Sugars 4.4g
Protein 0.4g 0%

How is this calculated?

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