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 corn starch, 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.
Arrowroot is sometimes used interchangeably with corn starch, 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.
