history and background
Arrowroot (Maranta arundinacea) is an herbaceous perennial native to the
tropical rainforests of the West Indies. The plant is also cultivated in
South Asia, Africa, Australia, and in the more temperate regions of the
U.S., such as Florida, Georgia, and South Carolina. However, the majority of
quality commercially grown arrowroot is derived from the island of St.
Vincent.
While etymologists continue to debate the exact origin of the word arrowroot, it
is clear that the name is closely related to the original inhabitants that
dominated the land now recognized as Haiti and the Dominican Republic since the
7th century. Unfortunately, with the arrival of the Europeans in the 15th
century, the Taíno Indian population vastly declined, possibly progressing to
the point of annihilation, as some experts believe. However, among many other
legacies, these indigenous people left us with considerable knowledge of this
herb, which they regarded as a culinary staple. For that matter, many language
experts believe that the word arrowroot may be a distortion of aru-aru, which
translates from the Arawakian language to mean "meal of meals."
English households became acquainted with arrowroot by the early 1730s,
where the powdered rhizome was often combined with water to formulate a
substitute for mother’s milk for infants and later given to encouraging
weaning from the breast. Older children enjoyed arrowroot dissolved in
boiled milk as an alternative to farina.
At one time, arrowroot played an important role in the early history of the
papermaking industry. For instance, 19th century photographers eventually came
to prefer the quality and color rendered from paper coated with a thin layer of
arrowroot starch and sodium chloride (table salt) diluted in water as opposed to
traditional albumen-treated paper. Arrowroot powder was also a key ingredient
used in producing the first carbonless copy paper.
health benefits
Arrowroot has a variety of health benefits. It contains potassium, iron and B vitamins, which is great for metabolism, circulation and heart health. Arrowroot may also stimulate immune cells and boost the immune system. It’s also good for people with IBS as it acts as a mild laxative and regulating digestion and alleviate heartburn.
formulas and recipes
Today, arrowroot powder is primarily used to thicken foods and as a healthier
substitute for talc in cosmetics. In fact, it is very similar in appearance and
consistency to cornstarch. We have also learned that arrowroot powder isn’t as
nutritious as once thought. In fact, it is composed of little more than
carbohydrates. Flour made from arrowroot starch is the perfect alternative for
wheat flour when making baked goods. As such, it is still used today to make
biscuits and cookies for teething infants and adults with digestive issues.
Using arrowroot powder over other starches in cooking has additional advantages.
For one thing, acidic ingredients have no affect on arrowroot, which makes it
highly suitable for making perfectly clear jellies, glazes, and sauces made from
fruit. Arrowroot also thickens foods at much lower temperatures than other
starches without altering the food’s color or taste. It also holds up to
freezing. In fact, when added to homemade ice cream, arrowroot prevents the
formation of ice crystals. Arrowroot is also the preferred thickening agent when
preparing meat pies, ala king, and other sauce or gravy-laden dishes intended to
be frozen and reheated at a later date. The consistency of the dish will stand
up beautifully to being reheated. In contrast, using other thickeners often
produces unsatisfactory results when attempting to go from freezer to oven.
Generally, one teaspoon of arrowroot powder is equal to one tablespoon of wheat
flour and two teaspoons equal one tablespoon of cornstarch. In addition to the
foods mentioned above, arrowroot may be used to thicken pie fillings, custards,
puddings, dark hot sauces and, of course, used in making cakes, cookies, and
other baked goods. Like other starches, arrowroot should be made into "a slurry"
when thickening sauces and gravies—that is, mixed with a cool liquid before
adding to a hot liquid. However, the arrowroot-thickened food should be removed
from the heat immediately, whereas foods thickened with cornstarch or flour
typically have to be returned to a boil to thicken.
