March 11, 2010
Arrowroot powder is a starch thickener derived from the dried roots of the arrowroot plant, Maranta arundinacea. It originated with aborigines of West Indies and with the Arawak Tribe to cure arrow poisoning. This is how the name arrowroot was coined. The arrowroot plant is now predominantly grown in Brazil, Thailand, Bengal, Philippines, Mauritius and West Africa. The arrowroot plant is abundant in countries like Brazil, Thailand, Bengal, Philippines, Maritius and West Africa.
The rhizomes of the arrow plant are cleaned, washed twice, and drained. It results to a milky liquid after pulverizing the pulp in a wooden mortar. The liquid milk goes through a strainer, after some time pure starch settles at the bottom and drained. Mixed with the starch is clean water, drained and made to dry under the sun. Arrowroot powder is then set for packaging in an air-tight container.
The arrowroot powder is white and fine, similar to cornstarch. Arrowroot powder is flat, scentless, and as dry as cornstarch and flour. It is chiefly used to give food a concentrated mixture like pie, pudding, jellies, and gravies or sauces. Starch thickeners are food additives that emulsifies when mixed with liquid at certain proportions. The color of the food remains uninterrupted after arrowroot powder is introduced.
It is not weakened by acidic ingredients and does not burn easily when cooked under low heat. Freezing does not distress the solidified mixture formed using arrowroot powder. It is recommended to avoid blending arrowroot powder with dairy as the outcome becomes greasy.
Other starches commonly used as substitutes or interchangeably with Arrowroot are: Tapioca Starch, Instant Clear Gel, Kudzu Powder, Potato Starch, Rice Starch and Flour. Some of these starches, however, may not produce the exact results as when the Arrowroot is used as an ingredient in a recipe.
Aside from being a food additive, this bulk herb is a practical replacement for wheat flour in several baked goods. Arrowroot, lacking in essential proteins, is basically pure carbohydrates. Being gluten-free, makes it digestible food well fitted for infants or elderly people with irregular bowel movements. It is the only starch with calcium ash, which contains compounds important for the proper maintenance of acid and alkali balances in the human body.
Arrowroot provides minimal protein so it is widely used by vegetarians and people with special food requirements. The specific foods usually included in the diet are biscuits, pudding, jellies and cakes. It is customary in Korea to add arrowroot powder in beef tea, milk, veal broth and noodles.
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