Arrowroot

Well, I was curious about it because in my country we have a biscuit called the Arrowroot biscuit... yes, yes, I know it seems like a clumsy statement.

Anyway I decided to look up Arrowroot online and see what it was and what it is supposed to do for a person's health.

Here is what I found.

To sum up the two main sites I looked at:

Arrowroot is mainly used as a starch thickener.

Health Benefits of Arrowroot

Arrowroot is very light on the stomach and in Victorian times used to be concocted into a drink and given to convalescing patients, or as a jelly to babies being weaned. However, it has been established that its calorie content is low. Due to this fact, nowadays arrowroot enjoys great popularity among calorie-conscious dieters.

http://healthrecipes.com/arrowroot.htm

This is a good page about thickeners, link below.

• Cornstarch is the best choice for thickening dairy-based sauces. Arrowroot becomes slimy when mixed with milk products.

• Choose arrowroot if you're thickening an acidic liquid. Cornstarch loses potency when mixed with acids.

• Sauces made with cornstarch turn spongy when they're frozen. If you plan to freeze a dish, use tapioca starch or arrowroot as a thickener.

• Starch thickeners don't add much flavor to a dish, although they can impart a starchy flavor if they're undercooked. If you worried that your thickener will mask delicate flavors in your dish, choose arrowroot. It's the most neutral tasting of the starch thickeners.

  http://www.foodsubs.com/ThickenStarch.html

  Actually, I found all of this to be mildly interesting. :)