Arrowroot powder comes from the root of a plant indigenous to the West Indies. A powerful thickening agent, arrowroot is clear and flavorless when cooked. It thickens at a lower temperature than mixtures made with flour or cornstarch, making it ideal for delicate sauces. Use arrowroot in place of flour or cornstarch in stir-fries, stews, or gravy.
Spice Fun Fact: Arrowroot derived its name from being used by the Arawak people native to the Caribbean islands to draw poison from poison-arrow wounds.