Our organic arrowroot starch powder is scientifically known as "Maranta arundinacea" and isn't actually a plant but a starch extracted from the rhizomes of Marantaceae family of plants. It is touted as a gluten-free alternative to corn starch. Arrowroot is loaded with B-vitamins, especially riboflavin and niacin. Niacin has long been known for its ability to boost HDL cholesterol aka "good" cholesterol and reduce the risk of cardiovascular diseases. Also, arrowroot has folate, which aids in red blood cell formation. Folate is also essential for preventing anemia and increasing cell division and growth. It is equally important for fetal development and to prevent neural tube defects in infants. Loaded with magnesium, zinc, and iron that promote growth and development, arrowroot powder is one of the best substitutes for breast milk. It is effective in curing diarrhea, bronchitis, cough in infants. When milk tooth erupts, it may cause irritation and pain in the gums. It is said that chewing or biting on arrowroot biscuit provides relief from the pain. What is the difference between arrowroot starch, tapioca starch and potato starch? First of all 3 starches are extracted from their respective plants. This means that little to none of the plant's nutritional value if left behind. They are all are root/tuber starches and don't handle heat very well. When using them in stews and soups, add them at the very end. Arrowroot starch is the same weight by volume than potato starch. Unlike tapioca it handles acidic liquids (such as pie fillings) very well. Tapioca starch is a lighter starch than potato starch. Use twice as much by volume when replacing potato starch in a recipe. It does not handle acidic liquids well and may lose its thickening ability when combined with them. Tapioca starch's strength in in baking application where it is mixes in with gluten-free flours to make gluten-free cookies, muffins and bread. Potato starch is the baseline of root/tuber starches. It is a good starch to use if you are baking something you want to be crispy. Unlike tapioca it handles acidic liquids (such as pie fillings) very well.
