Arrowroot

English Name: Arrowroot
Common Indian Name (Hindi): Arrowroot

• Arrowroot is the name of the edible starch from the rhizomes (rootstock) of West Indian arrowroot.
• Like other pure starches, arrowroot is almost pure carbohydrates and devoid of protein.
• Arrowroot is used in the form of biscuits, puddings, jellies, cakes, hot sauces, etc..
• Arrowroot has a neutral taste and thickens at a lower temperature than corn starch, and hence can be used to thicken delicate egg-based soups and sauces. It also imparts an eye-pleasing glossy look to the sauce.
• The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking.
• Arrowroot is very light on the stomach and in Victorian times used to be concocted into a drink and given to convalescing patients, or as a jelly to babies being weaned.
• It has been established that its calorie content is low. Due to this fact, nowadays arrowroot enjoys great popularity among calorie-conscious dieters.