Arrowroot
Maranta arundinacea · arrowroot starch · West Indian arrowroot
Arrowroot: what every chef needs to know
Hard to run a kitchen without There — a reason Arrowroot shows up on so many prep lists: it is a fine white starch extracted from the rhizomes of the tropical plant Maranta arundinacea, native to the Caribbean and Central America. It has been used for centuries as a thickener with its unique properties compared to cornflour and potato starch. After gelatinisation (at 60–65°C/140–149°F), arrowroot gives an exceptionally clear, transparent sauce without cloudiness, making it in particular well suited for clear fruit sauces, glazes and jelly preparations where aesthetic clarity matters. A second unique characteristic is its stability in acidic conditions: arrowroot retains its thickening power at low pH values (tomato, citrus, berries) where cornflour loses its binding. On top of that, arrowroot tolerates freezing and thawing better than cornflour, which is advantageous for frozen sauces and preparations. Arrowroot quickly loses its binding when cooked for too long or stirred vigorously: use it only for brief thickening periods and remove the sauce quickly from the heat after thickening. In sweet applications, arrowroot is suitable for crispy fresh biscuits and gluten-free sponges. Store dry in an airtight container at a maximum of 20°C; shelf life is long thanks to the low moisture content.
Arrowroot: nutritional values per 100g (droog)
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 169682) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 169682).
Arrowroot: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Mirror-smooth, transparent glaze of arrowroot and saute reduction for tarts and entremets in classic patisserie.
Traditional English arrowroot biscuits with a dry, airy texture, originally developed as a light digestible infant food in the 19th century.
Transparent, glossy gravy of meat stock and arrowroot as a sauce for refined classic dishes in European haute cuisine.
Arrowroot: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Mix arrowroot into cold water (1-2g per 100ml liquid); add the slurry to the warm, acidic saute sauce while stirring; remove from heat immediately once the sauce is clear and thickened; continued cooking reduces the binding power.
Use arrowroot instead of gelatin for a vegetarian, clear glaze on tarts; the transparency of arrowroot provides a mirror-smooth surface without the yellowing effect of agar.
Combine arrowroot with rice flour and a small amount of xanthan gum for gluten-free cookies with a light, crispy texture; arrowroot provides the typical dry, airy structure.
Arrowroot: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Arrowroot: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Arrowroot is available year-round as a storage product.
Arrowroot: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Arrowroot: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Arrowroot is a neutral binding agent with no inherent flavour profile; the wine choice is based on the main dish in which arrowroot has place used as a thickener.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Arrowroot
When should I use arrowroot instead of cornflour?
Use arrowroot when you want a clear, transparent sauce or glaze (arrowroot gives no cloudiness), when thickening acidic sauces (arrowroot is more acid-stable than cornflour) and when the sauce needs to be frozen (arrowroot tolerates freezing better). Use cornflour for crèmes, custards and dishes held hot for longer periods.
How much arrowroot do I use as a substitute for cornflour?
Arrowroot has slightly lower thickening power than cornflour: use 1.5 times as much arrowroot as the stated quantity of cornflour. To replace 10g cornflour, use 15g arrowroot. Always mix in cold water first.
Can arrowroot be frozen in sauces?
Yes, arrowroot is one of the few starches that can be successfully frozen and thawed without significant syneresis (moisture loss) or texture degradation. This is an advantage over cornflour, which can become grainy after thawing.
At what temperature should you store Arrowroot?
Store Arrowroot at 10-20°C (dry, dark, airtight), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Arrowroot professionally?
The primary professional technique for Arrowroot is clear fruitsaus binden at 70-80°C for 1-2 min. Always verify core temperature with a calibrated probe thermometer.
Does Arrowroot contain allergens?
Arrowroot is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
