Arrowroot Startch

Porridges, cupcakes, cakes, cookies, custards and soups can be prepared with this ingredient. Arrowroot starch flour / powder has smaller granules than potato and tapioca starches, but it can be used to replace both, and has the advantage of being less sticky and, even when cooked for longer periods of time, it does not lose its thickening properties. It is also safe for people suffering from celiac disease. The extra fine powder has no odor or flavor, and is extracted from the rhizome of a plant Maranta arundinaceae, endemic to the tropical regions of South America. An endangered species in Brazil, the plant has been cultivated in small amounts in the Bahian Recôncavo and in Minas Gerais state.