Paleolithic Arrowroot Flour 500 g
Arrowroot has long been used to make the transparent, shiny glaze on fruit tarts or in Chinese transparent sauces. Due to its amazing thickening ability (about half the amount of flour is needed) and the clear final product, arrowroot is the perfect thickener for sauces made with stir-fried seafood and poultry.
The plant (Maranta arundinacea) itself is a groundcover plant native to the rainforests of the American continent. It is also used as an ornamental plant, but its most famous feature comes from the high starch content of its thick roots. The Mayans were familiar with it and used it extensively. Despite its relatively low calorie content (357 calories in 100g of flour), its fiber content covers nearly 15% of the daily requirement and is highly digestible, making it an important component of a diet. A major advantage is that it is gluten-free, offering a possible solution for those sensitive to gluten when planning their diet. It is rich in calcium (providing 4% of the daily requirement) and manganese (23% of the daily requirement), and also contains trace amounts of iron and magnesium.
When used as a starch, it also has several advantages. Starch has a lower effective temperature.
Product attributes
To thicken sauces and gravies, dissolve 2-3 teaspoons of arrowroot in a little cold water for each cup of liquid. Pull the prepared food to one side of the pan, tilt the pan slightly so the liquid pools, then stir in the arrowroot-water mixture. Cook over medium heat, stirring constantly, until slightly thickened, allowing time for the sauce to coat and accent the food before serving.