Is there a difference between arrowroot and arrowroot starch?

December 15, 2025 •

4 min read

While the terms 'arrowroot' and 'arrowroot starch' are often used interchangeably in recipes, a subtle but important distinction exists, with one referring to the plant and the other to the processed ingredient. Is there a difference between arrowroot and arrowroot starch, and how does it impact your cooking? The answer lies in understanding the journey from tropical tuber to fine powder.

Quick Summary

Arrowroot typically refers to the plant tuber itself, while arrowroot starch is the extracted, finely ground powder used as a thickener. Commercially, the terms are often synonymous for the final product derived from the tropical plant Maranta arundinacea. This starch is ideal for thickening acidic and fruity sauces and for gluten-free baking.

Key Points

Name Clarification: 'Arrowroot starch' and 'arrowroot powder' are commercially interchangeable terms for the same product, which is derived from the 'arrowroot' plant.
Source vs. Product: Arrowroot is the tropical plant's tuber, while arrowroot starch is the fine powder extracted from that tuber.
Clear Thickener: Arrowroot starch thickens sauces and liquids to a glossy, clear finish, unlike cornstarch, which creates a cloudy appearance.
Temperature Sensitivity: To prevent it from losing its thickening power, arrowroot starch should be added to dishes at the end of cooking and not exposed to prolonged, high heat.
Acid-Friendly: It is an ideal thickener for acidic recipes, such as fruit pies and glazes, where other starches might fail.
Dairy Caution: Do not use arrowroot starch in dairy-based sauces, as it can cause a slimy texture.
Gluten and Grain-Free: As a gluten and grain-free alternative, it is suitable for various dietary restrictions.

Arrowroot: From Plant Tuber to Fine Powder

At its most basic, arrowroot is the name of a tropical plant (Maranta arundinacea) native to the Caribbean and parts of South America. The edible part of the plant is the rhizome, a starchy root that resembles a cassava or yucca root. On the other hand, arrowroot starch is the highly-refined, flavorless, and odorless white powder extracted from that plant's rhizome. This crucial distinction is often blurred in the commercial world, where a package labeled "arrowroot" will contain the processed starch, powder, or flour. This can cause confusion, but for culinary purposes, when you buy a bag of arrowroot from the baking aisle, you are indeed getting arrowroot starch.

The Importance of Labeling

For home cooks and bakers, the main takeaway is that the powdered product is what matters most in recipes calling for arrowroot. However, as documented by Atlas Obscura, the name "arrowroot" has been historically applied to several other starchy plants as well, including Chinese arrowhead (Sagittaria trifolia) and cassava (Manihot esculenta). It is always prudent to check the packaging for the scientific name (Maranta arundinacea) to ensure you have the true West Indian arrowroot with its unique culinary properties. This is especially important for those with specific dietary needs or for recipes where a particular starch's properties are critical.

Culinary Advantages and Disadvantages of Arrowroot Starch

Arrowroot starch has several distinctive characteristics that set it apart from other thickening agents, such as cornstarch or flour. Understanding these can help you choose the right thickener for your dish. Here are some of its key traits:

Gluten and Grain-Free: Naturally free from gluten and grains, it's an excellent choice for those with celiac disease, gluten intolerance, or who follow paleo or grain-free diets.
Neutral Flavor and Appearance: Arrowroot starch is virtually tasteless and imparts a glossy, clear finish to dishes, which makes it perfect for fruit pies, glazes, and sweet-and-sour sauces. This is in contrast to cornstarch, which can leave a cloudy, opaque finish.
Low-Temperature Thickening: It thickens at a much lower temperature than cornstarch. For this reason, it's best to add an arrowroot slurry toward the end of the cooking process.
Heat Sensitivity: A significant drawback is its intolerance to high heat or prolonged cooking. If exposed to extended boiling, its thickening power diminishes, leading to a thin, watery consistency.
Avoid with Dairy: Arrowroot starch should not be used to thicken creamy or dairy-based sauces, as it can result in a slimy or unappealing texture.

How to Use Arrowroot Starch in Cooking

To effectively use arrowroot starch as a thickener, you must first create a 'slurry' to prevent clumping. This involves mixing a small amount of the powder with a cold liquid (usually water) before whisking it into your hot preparation. For a typical recipe, a ratio of 1 part arrowroot starch to 2 parts cold liquid is recommended. Remember to add the slurry at the end of cooking and stir until the desired consistency is achieved, without bringing it to a full, rolling boil.

Comparison Table: Arrowroot Starch vs. Cornstarch


Feature	Arrowroot Starch	Cornstarch
Source	Tropical plant tuber (Maranta arundinacea)	Endosperm of corn kernels
Appearance	Clear and glossy when cooked	Cloudy and opaque when cooked
Thickening Temp.	Low temperature; thickens quickly	High temperature; requires a simmer to thicken
Heat Tolerance	Breaks down under high or prolonged heat	Handles high temperatures better than arrowroot, but can break down with extended simmering
Best for Dairy?	Avoid; can become slimy	Generally suitable; can be used in creamy sauces
Best for Acids?	Excellent for acidic liquids (e.g., fruit pies)	Can lose its thickening power when combined with acids
Freezing	Thaws without changing texture	Can break down and become spongy when frozen and thawed
Gluten-Free?	Yes	Yes

The Takeaway for Home Cooks

The distinction between arrowroot (the plant) and arrowroot starch (the powder) is generally a matter of botanical versus culinary terminology. When a recipe or product mentions 'arrowroot', it's almost always referring to the processed starch powder. Understanding its unique properties, such as its glossy finish, low-temperature thickening, and sensitivity to high heat, is key to using it correctly in the kitchen. Whether you are baking a gluten-free pie, thickening a fruit sauce, or creating a delicate glaze, arrowroot starch offers a versatile and effective solution, provided you follow its specific usage guidelines. For more detailed scientific information, the National Institutes of Health has published research on arrowroot's properties.

Conclusion: No Difference in the Baking Aisle

Ultimately, for practical cooking purposes, there is no functional difference between the commercially available products labeled 'arrowroot' and 'arrowroot starch'; they are the same ingredient. The terminology merely reflects the origin—the plant versus the extracted, refined powder. The real takeaway is not the name itself but knowing how this specific gluten-free thickener behaves. By understanding its strengths—namely, its clear finish and effectiveness in acidic recipes—and its weaknesses, like heat sensitivity, you can harness its full potential in your culinary creations. So, the next time you see "arrowroot" on a recipe, you can confidently reach for that bag of arrowroot starch, knowing you have the right tool for the job.

Frequently Asked Questions

Yes, for all practical purposes in cooking and baking, arrowroot flour, arrowroot starch, and arrowroot powder are the same product. They are all finely ground powders derived from the starchy rhizomes of the arrowroot plant.

Use arrowroot starch when you need a glossy, clear finish for a sauce or filling, especially in acidic dishes like fruit pies. It's also a better choice if you plan to freeze the finished product, as it holds up better than cornstarch.

Arrowroot starch is not compatible with dairy products and can create a slimy or gelatinous texture when combined with milk, cheese, or cream. It's best to use it in non-dairy applications like fruit sauces or gravies.

To make a slurry, mix one part arrowroot powder with two parts cold liquid (like water, broth, or juice) until it forms a smooth, lump-free paste. Whisk this mixture into your hot dish at the end of cooking to thicken it.

No, it is not recommended to use arrowroot starch for creamy or dairy-based pies. For a silky, firm cream pie, a different thickener like cornstarch is a much better choice.

Yes, arrowroot starch is naturally gluten-free and grain-free, making it an excellent alternative for those with celiac disease, gluten sensitivities, or those following a paleo diet.

Overcooking or subjecting arrowroot starch to high heat for too long will cause its thickening power to break down. The result will be a watery, thinned-out liquid instead of a thick sauce.