A white powder made from the maranta plant which is native to the West Indies and South America.
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Use in gluten free cooking, more generally it can be used as a thickener and has the advantage over cornflour in that it is translucent, flavourless and sets to an almost clear gel. It has a light consistency and when mixed with water and heated, can be spooned over fruit tarts and flans to give an attractive glossy finish.
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