Product Description
Arrowroot or Maranta arundinacea is thought to be the first domesticated plant in South America. Indigenous people used the extract of arrowroot not for consumption but to heal wounds caused by arrows. To this day, arrowroot is used to treat various skin problems (itching, athlete's foot) and as a thickening agent for food.
Importance, impacts:
Arrowroot flour has a very high starch content, almost no other nutrients. It is easily digestible and gluten-free.
Usage:
Thanks to its excellent water-binding capacity, it is an excellent thickener, and because it is tasteless and colorless, it can also be used for sweet and savory dishes. In addition to cream soups, sauces, and stews, it is also suitable for achieving the proper consistency of fruit sauces and jellies.
Arrowroot flour can also be used instead of wheat flour. It can be used to make gluten-free breads and baked goods, either mixed with other flours or on its own.
Ingredients: arrowroot (Maranta arundinacea)