Arrowroot - Paniphal - Tikora

Arrowroot (Maranta arundinacea) is used in the Indian Cuisine as a thickening agent for gravies and sauces and gives a nice gloss when added to food. It is considered easier on the stomach than other thickening agents. Grind the arrowroot freshly when needed and put a tablespoon of arrowroot powder in cool water and then mix into your sauce or gravy. Please note that overheating will break down it's thickening power. Ground arrowroot should be stored in airtight containers away from light.