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Arrowroot is an easy-to-digest starch flour, produced from the roots and rhizomes of certain tropical perennial herbs. The so-called real arrowroot is produced from rhizomes of plants from the botanical family of Marantaceae. In some countries arrowroot can also be starch obtained from other plants. Tapioca for example is sometimes also called arrowroot. Other plants that are used for the production of arrowroot are kudzu, cassava or manioc, maranta or canna.


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Use of arrowroot

Arrowroot may be used as a binder for clear soups and sauces. It does not have the unpleasant taste of wheat flour that disappears only after ten to fifteen minutes of simmering. Furthermore foods thickened with arrowroot do not get glassy as with potato starch or cornmeal.


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