Arrowroot is a type of powdery starch that can be obtained from the roots or rhizomes of the Marantaceae family of plants. It is also known as arrowroot powder or arrowroot flour. It a gluten-free food that is used as replacement for cornstarch. Arrowroot is used in many dishes and ingredients like bread, pasta, cakes etc., it a valuable ingredient as it protects from celiac disease that is increasing which is found in many countries.
Arrowroot is a high nutrient food which has many benefits and less risk. It promotes proper growth and development of the body, increases metabolism and digestion, protects from heart diseases, birth defects and many more.
Fights Foodborne Pathogens
Arrowroot helps to fight pathogens that causes illness which is caused in food and water.
Arrowroot gives relieves indigestion, constipation and diarrhea. It also helps to reduce the cholesterol, promotes cardiovascular health and controls blood sugar levels in the body.
Improved Heart Health
Arrowroot contains potassium which promotes the flow of oxygenated blood in the body. It also lowers blood pressure in the body by reducing the tension in the blood vessels and arthritis. Arrowroot also reduces the risk of heart diseases, strokes and atherosclerosis.
Safe for infants
The starchy content and mild flavor of arrowroot make it a safe ingredient in baby foods including teething cookies for babies. It poses little to no risk of allergies and is ideally a gum-soothing food.
Fights Salmonella Virus
It fights various foodborne pathogens such as salmonella virus, preparing the body’s defense system against various diseases and disorders.
Lower Birth Defects
Arrowroot contains folate which prevents in the birth defects of the unborn baby. It also promotes rapid growth and speedy recovery of the body.
Reduced Stomach Concerns
Arrowroot gives relieves in celiac disease. As it is gluten free it can prevent the gastrointestinal discomfort, pain, and danger which one feels while suffering from gluten intolerance every day.
Growth and Development
Arrowroot contains proteins which helps in the proper growth and development of the body.
Arrowroot helps to lose the weight of the body as it contains lots of nutrients and it is low in calories too.
Arrowroot is extremely low in calories as compared to other starches like yams, potatoes or cassava. For this reason, people trying to remain on a diet can get complex carbohydrates and a wealth of nutrients, as well as a healthy dose of dietary fiber, which can eliminate the desire to snack between meals.  Arrowroot fills you up and gives you the minerals and vitamins your body needs.
Arrowroot is known for its treating in weakness, fatigue and cognitive disorders. It also encourages oxygenation of your body’s organ systems and extremities, which can boost your energy levels.
Arrowroot contains vitamin B which helps in the regulating process in the body. It is also used to maintain the acid-alkali balance in the body.
Arrowroot can be eaten at any time of the day. It goes well with any food time.
How to Buy & Store arrowroot
Arrowroot is available as a powder which is known as arrowroot powder. Buy only original arrowroot powder as chances are there that it can be adulterated. Original arrowroot flour turns translucent, odorless, and jelly-like when added to boiled water.
Store arrowroot in a cool and dry place, away from moisture and sunlight. Do not store it in a refrigerator.
Uses of arrowroot
Topical application of arrowroot powder heals wounds from black spider and scorpion bites.
The powder was used to treat the injury from poisoned arrows, hence, the name
Apply the powder in the affected area to seize gangrene
Directly apply arrowroot powder to the gums or mix it in juice or other beverages and drink it to get relief from mouth and gum pain
The rhizome can be fertilized to form compost
Shoot tip and leaves are used as feed for chicken, pigs, and goats
Arrowroot is used in a lot of manufacturing products like
- Sauce thickener
- Thickener in infants’ formula
- Leaves can be used as biodegradable plates
- Natural deodorant
- Replaces wheat in various gluten-free products
It is a natural sweat-absorbent, therefore, used in cosmetics and powders. Its topical application also helps in curing blemishes, rashes, and other wounds.
Treats Athlete’s Foot
Athlete’s foot is a common skin infection of the feet caused by fungus. You can use arrowroot powder to treat this infection by applying it to the affected area. The powder has the ability to absorb moisture and sweat, which makes it difficult for the fungus to grow and spread.
Arrowroot powder is also used as a dry shampoo by many. Its moisture-absorbing ability is useful in reducing the greasiness in hair.
Treats Urinary Tract Infection
The anti-inflammatory properties of arrowroot aids in curing bladder infections and urinary tract infections (UTIs). Doctors advise its intake to those women who face frequent infections.
Arrowroot is a popular traditional remedy for inflamed, painful gums, and sores in the mouth. It helps to provide a relief and soothing effect, thanks to its anti-inflammatory properties.
Ways to use arrowroot
Arrowroot can be used in a variety of ways
- Prepare deliciously crunchy, homemade sweet potato fries by tossing them into a mixture of salt, pepper and arrowroot powder before placing them in the oven.
•In desserts, arrowroot is a great substitute for packaged puddings, custards and chocolate sauces. It blends equally well with coconut milk to produce the perfect consistency.
•Arrowroot powder is an ingredient in a plethora of delicious, gluten-free bread recipes, often along with coconut flour, almond flour, flaxseed meal or all of the above.
•For black bean, quinoa burgers or meatloaf that may have a tendency to fall apart, arrowroot powder helps hold them together, sometimes better than eggs, but you can use both.
•To put a little body into stir-fries or vegetable stew, arrowroot powder fills the bill beautifully. Create a “slurry” by whisking a few tablespoons of arrowroot powder into one-half cup of cold liquid (or shaking them together in a sealed jar), and watch it thicken as you stir it into your hot broth.
- Arrowroot powder can be substituted for cornstarch in most recipes at a ratio of two teaspoons arrowroot powder for every one tablespoon of cornstarch.
- Arrowroot powder can be substituted for flour thickeners at a ratio of one teaspoon of arrowroot powder for every one tablespoon of flour.
- When cooking with arrowroot powder, it’s best to add it toward the end of cooking so the nutrients aren’t diminished and the mixture isn’t broken down by the heat.
Season in which arrowroot is available
Arrowroot is available all year round
How to make Sabudana Vada With Arrowroot Powder Recipe
- 2 cups Sabudana (Tapioca Pearls), soaked in 3 cups water for 5 hours
- 3 Potatoes (Aloo), boiled and mashed
- 4 tablespoons Arrowroot flour
- 2 teaspoons Cumin seeds (Jeera)
- 2 tablespoons Green chilli paste
- Salt, to taste
- 1 tablespoon Sugar
- 5 tablespoons Roasted Peanuts (Moongphali), powdered
- 1 teaspoon Lemon juice
- Cooking oil, for frying
- To begin making Easy Sabudana Vada With Arrowroot Powder Recipe, Into a large bowl add all the ingredients, Sabudana, potatoes, arrowroot flour, cumin seeds, green chilli paste, salt, sugar, roasted peanuts and lemon juice.Mix Well to combine
- In a deep frying pan, heat enough oil to deep fry.
- Make lemon sized balls of the Sabudana Vada With Arrowroot Powder mix and flatten them with your palms.
- Add the patties in hot oil in batches and fry on medium heat until the vedas are golden brown on all sides.
- Take Sabudana Vada With Arrowroot Powder out on an oil absorbent paper to soak excess oil.
- Serve Easy Sabudana Vada With Arrowroot Powder Recipe can with Green Coriander and Coconut Chutney Recipe and Masala Chai as an evening snack.
How to make Koova Vilayichathu
Koova/ Arrowroot Flour: 1 cup
Jaggery: ½ cup (Increase the amount if you need more sweetness)
Grated coconut: ¼ cup
Cashew nuts: 10 no
Ghee/Clarified butter: 2 1/2 teaspoon
Water: 1 3/4 cup
In a small skillet heat 1 teaspoon of ghee and add cashew nuts and fry them until they become golden brown. It takes about 1 minutes and set aside.
Grease a 5 inch cake pan or thick plate with ½ teaspoon of ghee and set aside.
In a small pan and ¼ cup of water and Jaggery bring it to a boil. Remove from the fire and strain for impurities and set aside.
In medium saucepan add arrowroot powder and rest of water and mix everything, so that there is no lumps remain and only uniform runny batter. Heat the watery arrowroot batter for 5 minutes with continuous stirring in between once it starts forms jelly like consistency add jaggery water and cook again until it thickens it took about 10 minutes.
When the mixture starts getting thicker and leaves the sides of pan, take and pour it into greased cake pan or thali. Arrange the top of halwa with ghee fried cashew nuts and set aside.
Leave it for 1 hour, and when it cooled, cut it into desired shapes using a buttered knife so that it won’t stick to the knife.
Safety profile for using arrowroot
Arrowroot can cause diarrhea. Excess of arrowroot can cause constipation.
Fun facts about arrowroot
- Arrowroot was found to be a food, feed, fuel and fiber resource.
- Arrowroot has almost no flavor of its own and will keep for several years.
- The name arrowroot is also applied to the edible starch produced from several other plant rhizomes, such as those in the genera Canna and Tacca.
- With prolonged cooking, arrowroot does not thin out as much as other starches.
- The arrowroot plant is native to the West Indies and Central America; it belongs to the same family as ginger. It was used by the original inhabitants of the area and it served as food but seems to have first been used for religious and medicinal purposes. The Indians used it in wounds inflicted by poison arrows-hence its name. Jamaica was once a producer and exporter of arrowroot. Nowadays it is used in face powers, glues, confectionery, ice-cream cones and paper and textiles.
- Arrowroot is also the name of the edible starch produced from the rhizomes of the arrowroot plant. The fine, white powder is used as a thickener in cooking. It is the most easily digestible of the cooking starches, and has about twice the thickening power as flour. It produces a clear sauce with a glossy finish, excellent for fruit glazes and light savory sauces.