Arrowroot Starch

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

Arrowroot thickens quickly, so add it towards the end of cooking and stir constantly.

Mix arrowroot with a little cold water or other liquid to create a slurry before adding it to hot mixtures to prevent clumping.

It can lose thickening power if boiled for extended periods, so add it to dishes that don't require long simmering.

Arrowroot is ideal for fruit-based desserts and sauces, as it doesn't add a starchy flavor and maintains a clear appearance.

Adding arrowroot directly to hot liquid without making a slurry first can lead to lumps.

Over-boiling arrowroot after it has thickened can break down its thickening properties.

Using too much can result in a gummy texture.