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Arrowroot

Arrowroot is a name that is associated with great confusion. We have counted over ten types of arrowroot listed in our taxonomic sources. The arrowroot starch you can find in health food stores may actually be almost anything from bananas, rice, potatoes, to starch from almost any tropical root. You can know definitely what our arrowroot is, since we make a full flour, not starch, and we make it ourselves. We start with the arrowroot in the picture above. This arrowroot, scientific name, Maranta

arundinacea, is from the family Marantaceae. It is also called aru-aru, juajua, sagu, araruta, and fung quat. There is now no reason to leave out this root. Arrowroot is about 10 inches long and 4-5 inches in diameter with a thin, light brown skin; the inside flesh is very white, extremely hard and extremely fibrous.

There are about 1280 calories in one pound of true arrowroot flour. The composition of arrowroot flour is approximately: 64.8% carbohydrate, 4.8% protein, 0.4% fat, 22.8% fiber, 2% water, and 5.2% minerals.

Arrowroot flour can be used to make a full range of products, aided in particular by its high levels of soluble and insoluble fiber. Although the fiber levels are high, the flour and products are very smooth, not gritty. The bagels were especially liked, being both dense and slightly sweet. Arrowroot flour also makes nice breads, pancakes and cereals.