Arrowroot Flour
Ararot
Extracted from the rhizomes of the arrowroot plant grown in Kerala's Malabar belt, this fine white starch is prized for its purity, neutral taste and glossy, clear set. Gluten-free, paleo and grain-free friendly, it thickens sauces, fruit fillings and puddings without cloudiness and lends a delicate crisp to gluten-free bakes and batters.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Kerala, India
- Food-grade pure starch
- Wet-extracted, settled, milled
- Fine white powder
- Low ash & fat · gluten-free · lab-tested
- 24+ months ambient
Also known as · Arrowroot starch · Paniphal · Marante · Maranta arundinacea
How to use it
Clear, glossy thickener for sauces, gravies and fruit fillings
Grain-free and paleo baking blends
Crisping coating for fried foods and tempura-style batters
Setting puddings, custards and jellies
Cornflour and cornstarch alternative
Questions
- Is ararot the same as arrowroot flour?
- Yes. Ararot is the Indian name for arrowroot, the pure starch extracted from the Maranta arundinacea rhizome. It is sometimes also called paniphal flour. Arrowroot flour and arrowroot starch are the same product.
- How do I use it as a thickener?
- Mix arrowroot with a little cold water to make a slurry, then stir into hot liquid near the end of cooking. It thickens at a lower temperature than flour and gives a clear, glossy finish, so avoid prolonged boiling.
- Can it replace cornflour or cornstarch?
- Yes. Use roughly two teaspoons of arrowroot for every tablespoon of cornflour. It is grain-free and gives a clearer set, though it is best added late and not boiled hard or held too long.
