Arrowroot recipes

Arrowroot is used for thickening sauces, juices and syrups; when heated the starch turns to jelly and so thickens the liquid. Its great advantage over cornflour is that it’s completely tasteless (whereas cornflour can need cooking to get rid of its ‘raw’ taste) and it gives a clear finish when used to thicken certain soups, fruit syrups or sauces. Arrowroot biscuits are also a classic.