Arrowroot starch, is a powdery product made from the arrowroot plant, a starchy tropical root. The plant is dried and ground up to make the powder, which is primarily used as a thickener in the kitchen, much like cornstarch. It has about twice the thickening power of regular flour. Unlike cornstarch, however, arrowroot is completely flavourless and will not impart a starchy taste into puddings or other dishes that it is used to thicken.
Another reason that arrowroot is called for in recipes is that it is extremely digestible, moreso than regular wheat flour. It can be used in cookies and crackers as a substitute for part of the flour. Biscuits made from arrowroot are often said to sooth the stomach. It is also a very popular ingredient in gluten-free baking. Still, it’s primary use is as a thickener. To use it, it must be mixed with some cold water.
Organic farming uses the best of traditional agriculture and responsiveness to the land to create biodiversity and environmental balance; a sustainable approach free from artificial intervention.