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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.
Season: available year-round
Substitutions: 2 tsp arrowroot = 1 tbsp all-purpose flour = .5 tbsp cornstarch, potato starch or rice starch
|Calculated for 1 cup|
|Amount Per Serving||%DV|
|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|
|Total Carbohydrate 112.8g||37%|
|Dietary Fiber 4.4g||17%|