Arrowroot powder (sometimes called arrowroot starch or arrowroot flour) is a starch derived from several plants but most commonly from the American arrowroot (a type of bamboo tuber) but also from tapioca and cassava.
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Powdered Starch Health – Uses of Cornstarch Arrowroot & Potato Powder in Cooking
It is more popular in Caribbean cultures and Asia but is becoming more common in North America as gluten allergies increase. Arrowroot is used to thicken things and bind ingredients together.
In addition to its use in cuisines around the world arrowroot has had many other uses over the past 7000 years. Historically it was used to treat wounds as a glue and even to make paper! Today it is also used as an ingredient in natural baby powder or dry shampoo. Talk about versatility! In Napoleonic times arrowroot was a very popular starch used in cookies puddings jello sauces and even soup stock.
In Japan and Korea a special type of arrowroot called kudzu is used in many noodle recipes. Arrowroot is prized because it preserves the color of whatever you are thickening. Unlike cornstarch it makes clear shiny fruit gels and is used in cooking to produce a clear thick sauce such as in fruit sauce hot sauce or sweet and sour sauce.
