Arrowroot Starch (Ararot)
Arrowroot Starch (Ararot), derived from the tropical tuber Maranta arundinacea native to Indonesia, is processed into a fine powder known as arrowroot flour.
Unlike flour or cornstarch, arrowroot thickens at lower temperatures, making it a versatile substitute in various recipes. One teaspoon of arrowroot can replace one tablespoon of flour, while two teaspoons can replace one tablespoon of cornstarch.
One of its key advantages is its lack of gluten, making it an excellent alternative to wheat flour in baking. Beyond its culinary uses, arrowroot may also offer medicinal benefits. Despite its rich protein and nutrient content, it is renowned for being exceptionally gentle on the digestive system, making it particularly suitable for children and older adults.
Highly versatile, arrowroot can enhance both sweet and savory dishes. Its ease of digestion further underscores its appeal, especially for those with sensitive stomachs.
Whether incorporated into recipes or utilized for its potential health benefits, arrowroot stands as a valuable addition to any kitchen.
Depan singh –
Very good ararot.