arundinacea Arrowroot is an easily digestible starch obtained from the rhizomes of the wild West Indian arrowroot plant. The plan has been naturalized in Florida. Arrowroot is used when a crystal clear sauce or glaze is desired, or in thickening fruit and fruit juices. It has twice the thickening power of wheat flour and the same as cornstarch. The thickening properties are reduced with long cooking. Add as a thin paste of Arrowroot mixed with water. It does not work well with milk products, as it produces a slimy taste.
The price is per ounce.