Arrowroot - Spices and Herbs


Unlike spices, arrowroot isn’t prized for its taste or aroma. It’s prized for its lack of taste or aroma. Primarily used as a thickener, arrowroot blends seamlessly into any dish, from sauces to glazes. And is often considered a better thickener than cornstarch or flour. It’s also glutten-free.

While other brands use cassava roots (a tapioca starch), our Spice Islands® arrowroot is completely authentic, harvested from the roots of the Maranta arundinacea plant.

To update your favorite recipes with arrowroot, use 2 tsp for every 1 1/2 tsp of cornstarch or 1 tbsp of flour.

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Cooking With Arrowroot

Try it with

  • Gravies
  • Sauces
  • Fruit Pie Glazes

When members of the Arawak Indian tribe were hit by poison arrows, they used the roots of the Maranta arundinacea to draw out the poison, earning it the nickname “arrowroot.”