Current Source: Azure Standard, Organic, Gluten Free
Previous Source: Mountain Rose Herbs
USDA Organic + Kosher
Best by: 9/21/25
Arrowroot powder is the ground starch from the rhizome of Maranta arundinacea. This large, perennial herb is native to the tropical regions of Central America, South America, and the West Indies. Arrowroot is hypothesized to be one of the first domesticated plants in prehistoric South America, with suspected cultivation dating back to 8200 BC. Easily digestible, the root starch has a long history of traditional use as a food.
Arrowroot powder is generally used as a substitute for cornstarch, which can be highly processed and difficult to source in non-GMO varieties. Unlike cornstarch and flour, arrowroot does not make the sauce it’s added to cloudy. The powder is often employed as a thickening agent for gourmet dishes and is well known for its use in crystal clear fruit glazes and jellies. It is commonly used in recipes for biscuits, puddings, cakes, hot sauces, jellies, and broths and can prevent ice crystals from forming in homemade ice cream.
For thickening, arrowroot is best used at the end of cooking (just before boiling), as continued heating will destroy its thickening ability. For gravies and sauces, first mix arrowroot powder with a small amount of cool liquid, then whisk into hot liquids.