Arrowroot Powder

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

Arrowroot powder is best used as a thickener for delicate sauces and fruit-based desserts where a clear finish is desired.

Always mix arrowroot powder with a cold liquid before adding it to hot mixtures to prevent clumping. This is called making a 'slurry'.

Add the slurry to hot liquids towards the end of cooking and stir until thickened. Avoid prolonged boiling, as it can break down the starch and reduce its thickening power.

Arrowroot does not hold up well to dairy products or high-acid ingredients, as they can cause it to break down. Use cornstarch or tapioca starch for these applications.

Fruit sauces and compotes

Clear glazes

Soups and gravies (though cornstarch or flour may be preferred for opaque finishes)

Dessert fillings like custards and puddings

Adding arrowroot powder directly to hot liquids without first mixing it with cold liquid. This will result in lumps.

Overcooking mixtures thickened with arrowroot powder. It can lose its thickening ability if boiled for too long.

Using arrowroot powder in recipes with dairy or high acidity, as it may not thicken properly.