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Food glossary



A white powder made from the maranta plant which is native to the West Indies and South America. Arrowroot is sold in small tubs alongside baking products.

It is used widely as a thickener and has the advantage over cornflour in that it is translucent, flavourless and sets to an almost clear gel. It has a light consistency and when mixed with water and heated, can be spooned over fruit tarts and flans to give an attractive glossy finish.

To store:
Keep in a cool, dry place for up to 1 year.

To use:
Use following your recipe instructions or blend with a little cold water or milk to make a paste and then add to a sauce or stew to thicken, stirring continuously.