ARROWROOT POWDER organic
Arrowroot powder is a starchy substance extracted from the root of a plant native to South America. Being easily digestible it makes for one of the best sources of starch for infant formulas. More than this, it helps in better regulation of blood sugar levels, making it important for diabetes patients. Additionally just 100g provides 84% of recommended daily intake of folates, an essential component for DNA synthesis and ensures a healthy pregnancy. And being gluten free, low in calories and relatively high in protein, it makes for a nutrition packed addition to any meal.
There are absolutely no fats in the composition of this product, therefore it is almost completely absorbed by the human body. It is classified as a dietary product. Also, arrowroot is consumed by people adhering to a raw food diet, since it does not require heat treatment.
COUNTRY OF ORIGIN: Brazil
INGREDIENTS: 100% Arrowroot
ALLERGENS: No known allergens.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight
Energy (kcal) 345
Protein (g) 0.5
Fat (g) 0
incl. saturates (g) 0
Carbs (g) 86
incl. sugars (g) 0
Fibre (g) 0.5
Salt (g) 0
HOW TO ENJOY
It's a very versatile ingredient for baking. More than just a thickener, it can be blended with many different types of flours, but also stands out on its own in smaller quantities. Arrowroot can add an extra texture and crunch, it is great for dusting on things such as roasted vegetables.
Due to the lack of any taste, this product is widely used in American, Mexican and Latin American cuisines for preparing a variety of sauces, jelly desserts and baked goods. In the process of preparing dishes with arrowroot, a relatively low temperature is required for complete thickening, so it goes well in sauces based on raw eggs and in custards. Also, dishes do not change their colour, as, for example, when using flour or other types of starch.
Thicken mixtures at low temperatures (ideal for egg sauces and liquid custards that curdle when heated too much).
Its ability to make foods thicker is twice that of wheat flour, and it does not cloud when thickened, so it allows you to get beautiful fruit sauces and gravies.
Arrowroot doesn't have the chalky flavour that cornstarch has.
Depending on the required thickness of the final arrowroot dish, add 1 tsp, 1.5 tsp, 1 tbsp. for one tablespoon of cold water. After that, mix thoroughly and pour the mixture into 200 ml of hot liquid. The result will be a liquid, medium or thick consistency, respectively. It should also be borne in mind that when the arrowroot is heated for more than 10 minutes, it loses all its properties and the liquids take their original state.
- Dissolve 1.5 tsp. of arrowroot in 1 tbsp. of cold liquid.
- Stir the cold mixture into a cup of hot liquid at the end of cooking.
- Stir until thick. This ratio makes about a cup of sauce, soup, or gravy of medium thickness.
- For a thinner sauce, use 1 tsp. arrowroot.
- If you need a thicker consistency, add - 1 tbsp. off arrowroot.