Arrowroot Powder (Maranta arundinacea) 2.72 oz: K

All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Maranta arundinacea is the source of genuine, or West Indies, arrowroot. The roots are peeled and then grated in water. The resulting mixture is dried to a powder and purified by several washings. This fine white powder is also called 'arrowroot flour' in the recipes. Arrowroot, almost pure starch, supplies no vitamins and contains only 0.2 percent protein. In cookery, it is used as a thickener in soups, sauces, puddings, and desserts. When boiled in water, it yields a transparent, odourless, pleasant-tasting, taste-neutral jelly. Its fine texture allows cooking at lower temperatures and for shorter periods than other starches, making it especially suitable for such egg preparations as custards, which are adversely affected by overcooking. Its thickening power is about twice that of wheat flour. Arrowroot is absolutely tasteless and becomes clear when cooked. Unlike cornstarch, it doesn't impart a chalky taste when undercooked. It should be mixed with a cold liquid before being heated or added to hot mixtures. Arrowroot is easily digested and is used in diets requiring bland, low-salt, and low-protein foods. Arrowroot Biscuits: http://www.cookierecipe.com/az/ArrowrootBiscuits.asp: Makes 3 ½ dozen Ingredients: ¼ cup butter, softened ½ cup white sugar 1 egg ½ teaspoon vanilla extract 1 cup all-purpose flour ½ cup arrowroot flour ½ teaspoon baking powder ¼ teaspoon salt Directions 1. Cream butter or margarine and sugar. Beat in egg and vanilla. 2. Stir remaining ingredients together and add. Mix well. 3. Roll 1/8 inch thick on floured surface. Cut into 2 ½ inch rounds. Prick with fork. Grease baking sheet. Bake in 350 degree F (175 degrees C) oven until golden, about 8 to 10 minutes. Allow a bit more baking time if rolled thicker. Arrowroot Sauce: http://www.recipesource.com/side-dishes/sauces/00/rec0081.html: 2 tb Arrowroot powder 1½ c cool water 2 tb Tamari soy sauce -- up to 3 tb 1 ea Vegetable bouillon cube -up to 2 cubes -or 1-2 tsp vegetable broth-powder Cayenne pepper -- to taste Sea kelp -- to taste -----OPTIONAL----- dash of sweetener (to balance flavours) Mix the arrowroot thoroughly with the water in the saucepan, using a wire whisk. Add the remaining ingredients and mix well. Cook over medium heat, stirring constantly until thickened. Keep warm over low heat. Serve over hot vegetables, whole grains or stir frys. Keeps up to 7 days in refrigerator or may be frozen. Glazed Fruit: http://www.fabulousfoods.com/recipes/dessert/fruit/glazedfruit.html: This recipe is from the book 'The Ultimate Recipe for Fitness' by Sheila Cluff ½ C frozen apple juice concentrate 2 C fresh cranberries (optional) 2 tsp. arrowroot 4 C fresh fruit (any combination of peaches, strawberries, kiwis, mangoes, nectarines,