Arrowroot is made from extracting the starch from the rhizomes of the Maranta arundinacea and is popular in Chinese cuisine for thickening sauces, such Sweet 'n' Sour Sauce. Arrowroot does not affect the taste of the dish and this makes it a more versatile thickener than say flour.
Instructions for Use
For a savoury sauce: Mix a few teaspoons with cold water into a milky consistency and gradually add to the pan. It is best to remove the wok/frying pan/saucepan from the heat first to prevent clumping.
For desserts: Use 2-3 tablespoons of arrowroot powder per pint of liquid. Desserts can be made with milk, fruit juice or water, flavoured with fruit powder and natural sweeteners. Heat the liquid gently until it just comes to a gentle bubble, leave to cool and allow to set in the fridge.
Ingredients
Arrowroot.
Last Batch Packed
The last batch packed at our facility in Sussex, UK
has the following specifications:
Date produced
Mon 29 Jun 2026 9:12
Batch no.
151252
Best before
End Apr 2027
Country of origin
India
Nutritional Information
Typical Values
per 100g
Energy
348kcal
Fat
0g
of which saturates
0g
Carbohydrates
84.8g
of which sugars
0g
Fibre
0g
Protein
0.3g
Salt
0g
Allergy Info & Warnings
Vegetarian, Vegan.
Packed in a factory that also handles cereals containing gluten, peanuts, tree nuts, soya, sesame, milk, egg, mustard and celery.
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