A white powder made from the maranta plant, which is native to the West Indies and South America. With many uses in gluten-free cooking, it's also used more generally as a thickener, where it has an advantage over cornflour in being translucent and flavourless and setting to an almost clear gel.
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When mixed with water and heated, arrowroot can be spooned over fruit tarts and flans to give an attractive glossy finish.
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