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Definition: In the culinary arts, Arrowroot is a form of starch derived from the root of a plant that grows in tropical regions. Processed into a white powder, arrowroot is useful as a thickening agent for soups and sauces.

Arrowroot is sometimes used interchangeably with cornstarch, although there are differences. Although both arrowroot and corn starch are employed by means of a slurry, arrowroot should not be combined with dairy products, as it can produce an unpleasant texture.

Arrowroot has a more neutral flavor than corn starch, but it tends to break down more easily when heated.
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