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 for healing wounds caused by arrows. Even today, it is used for treating various skin problems (itchiness, athlete's foot) and as a thickening agent in cooking.
Importance, impacts:
Arrowroot flour has a very high starch content and contains 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 it can also be used for sweet and savory dishes since it is tasteless and colorless. In addition to cream soups, sauces, and stews, it is also suitable for creating the right consistency for fruit sauces and jellies.
Arrowroot flour can be used to substitute wheat flour. It can be used to make gluten-free breads and pastries, either mixed with other flours or on its own.
Ingredients: arrowroot (Maranta arundinacea)