Arrowroot

Store arrowroot powder in an airtight container in a cool, dry place. It has a very long shelf life when kept dry.

To thicken, mix arrowroot powder with an equal amount of cold water (a slurry) before adding it to hot liquids. This prevents clumping.

Arrowroot thickens quickly at lower temperatures than cornstarch. Add it towards the end of cooking.

It creates a clear, glossy finish, making it ideal for fruit sauces and glazes.

Avoid boiling arrowroot mixtures for extended periods, as it can break down and lose thickening power.

Fruit pies and sauces

Gravies

Soups

Puddings

Glazes

Adding arrowroot powder directly to hot liquid without making a slurry first, which causes lumps.

Overcooking arrowroot mixtures, which can reduce their thickening ability.