Arrowroot vs. Cornstarch: Everything You Need to Know

When it comes to thickening sauces, soups, and desserts, arrowroot and cornstarch are often considered interchangeable. However, they are not the same and have distinct differences that can affect the outcome of your culinary creations. Let's delve into what sets these two starches apart.

Origin and Source

• Arrowroot: Arrowroot is a starch obtained from the rhizomes of the Maranta arundinacea plant, native to tropical regions. It is valued for its natural and simple extraction process.
• Cornstarch: Cornstarch, also known as cornflour in some countries, is derived from the endosperm of corn kernels. The extraction process involves separating the starch from the corn kernel, resulting in a fine white powder.

Appearance and Texture

• Arrowroot: Arrowroot powder is fine and silky, with a smooth texture. When used in recipes, it results in a clear, glossy finish, making it ideal for sauces and glazes.
• Cornstarch: Cornstarch is also a fine, white powder but tends to have a slightly more powdery feel compared to arrowroot. It can create a cloudy appearance in some dishes, which may not be desirable for certain recipes.

Thickening Power and Cooking Properties

• Arrowroot: Arrowroot is known for its excellent thickening properties at lower temperatures. It forms a smooth, clear gel when mixed with liquid and heated. Arrowroot is also more stable in acidic mixtures and can be used to thicken recipes without losing its consistency.
• Cornstarch: Cornstarch requires higher temperatures to activate its thickening properties. When heated, it forms a cloudy, opaque gel. Cornstarch can lose its thickening ability when combined with acidic ingredients or when frozen and then thawed.

Dietary Considerations

• Arrowroot: Arrowroot is naturally gluten-free and grain-free, making it suitable for those with gluten sensitivities or following a paleo diet.
• Cornstarch: Cornstarch is gluten-free but is derived from corn, which may be a concern for individuals with corn allergies or sensitivities.

Substitution Ratios

While both arrowroot and cornstarch can be used as thickening agents, they cannot always be substituted on a 1:1 basis due to their different properties. Typically, you may need to use slightly less arrowroot than cornstarch in recipes. A common substitution ratio is 1 teaspoon of arrowroot for every 1 tablespoon of cornstarch.

Conclusion

Arrowroot and cornstarch are both valuable ingredients in the kitchen, each with its own unique properties and best-use scenarios. Understanding their differences can help you choose the right thickening agent for your recipes, ensuring the best possible results for your culinary endeavors. Whether you prefer the clarity and stability of arrowroot or the accessibility and familiarity of cornstarch, both have their place in a well-stocked pantry.