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Organic Arrowroot Powder

SKU: 413
AU$5.00Price

Organic arrowroot powder sometimes called arrowroot starch is a great gluten-free thickener. It is often used in puddings, pies, gravies and other sauces. It is also used in baked goods.

Weight
  • Country of Origin

    INDIA

  • Food tags

    • CANE SUGAR FREE

    • DAIRY FREE

    • EGG FREE

    • VEGAN

    • VEGETERIAN

    • WHEAT FREE

    • LOW SODIUM

    • LOW FAT

    • ORGANIC

  • Nutrition Facts

    Nutritional Information 
    Av. Per 100g

    Energy (kj)

    1453

    Protein (g)

    0.1

    Fat Total (g)

    0.2

    Fat Saturated (g)

    0

    Carbohydrate (g)

    84.5

    Sugars (g)

    0

    Sodium (mg)

    2

     

     

    Serving Size (g)

    5

  • More Info

    Organic arrowroot powder is the easily digested starch obtained from the arrowroot plant, Curcuma angustifolia. It is valued as a thickening agent especially when a clear or glossy appearance is desired. Arrowroot powder is neutral tasting and tolerates acidic ingredients, such as citrus.

  • How to use

    Organic arrowroot powder does not turn sauces cloudy (unlike cornflour) so is often used when a clear or glossy appearance is desired. 

    Use about 1 tablespoon of arrowroot powder to 1 cup of sauce or liquid to be thickened. Firstly, mix the arrowroot with a small amount of water then add slowly to the dish stirring constantly. Heat over a medium or high heat for about 5 mins or until the sauce is thickened.

    Arrowroot powder is also commonly used for making puddings and fruit preserves, as well as baking cakes or cookies to help "lighten" heavy textures.

  • Growing and Processing

    This organic arrowroot is the easily digestible starch obtained from the arrowroot plant, Curcuma angustifolia, which is most commonly found growing wild in India, especially in the northeast and western coastal plains and hills.

    Curcuma angustifolia is of great nutritional value, especially as a source of starch for Indian foods and medicines. The rhizomes (roots) are typically dried and then finely ground into a flour.