Arrowroot
Vegetables
Cool & dark
Arrowroot is made from the starch of the roots of the arrowroot plant. The powder is light and white. It is odourless when dry, but has a faint peculiar smell when mixed with boiling water. During cooking, it forms a perfect jelly: smooth and consistent. It is an ideal binder.
Also known as:
Preparation & storage
Storage
Arrowroot is a dry product. You can store this product for years, provided it is kept cool and dry.
Preparation
Arrowroot is used like this:
Dissolve arrowroot in a little cold water, milk or gravy.
Add it to the dish and boil briefly.
Important: even after heating, arrowroot continues to bind a little longer.
For the final result, let the liquid thicken for a few more minutes.
Storage times
Cool place: 1-2 years
Preparation times
Depending on the application.
Information
Arrowroot portion sizes
Cultivation
Tip
Arrowroot flavour
Availability
From the Netherlands
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From abroad
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