Arrowroot, derived from the Maranta arundinacea plant’s underground stems, has a rich history among South American indigenous peoples but has been overshadowed by industrial agriculture. It’s time to bring this versatile and gluten-free thickening agent back into the spotlight.

Arrowroot is subtle in flavor, allowing ingredients to shine in both sweet and savory dishes. It provides a silky, smooth texture to gravies, sauces, and puddings while thickening at lower temperatures than cornstarch. This makes it ideal for delicate recipes.

Nutritionally, arrowroot is low in calories, primarily composed of carbohydrates, and offers dietary fiber, potassium, iron, and B vitamins. It soothes digestive discomfort, serves as a gluten-free alternative for those with celiac disease, and is hypoallergenic.

Additionally, arrowroot helps maintain stable blood sugar levels, enhances nutrient absorption in the gut, and has applications in skincare for sunburn, rashes, and oily skin.

To make arrowroot powder, mature arrowroot plants with healthy roots are harvested, cleaned, peeled, chopped, blended, dried, ground, and sifted into a fine powder. This homemade powder is stored in an airtight container in a cool, dry place.

Arrowroot thrives in semi-shades and can be intercropped in food forests. Reconnecting with villagers and tribal communities is essential to unlocking the knowledge surrounding arrowroot’s traditional uses, such as roasting it on embers, as part of rediscovering a hidden nutritional cultural heritage.