Arrowroot and cornstarch are both commonly used as thickeners in cooking and baking. Here are some differences between them:
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Source: Arrowroot is derived from the rhizomes of several tropical plants, while cornstarch is made from corn kernels.
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Flavor: Arrowroot is flavorless and doesn't affect the taste of the dish, while cornstarch has a slightly sweet flavor that can alter the taste of the dish if used in large quantities.
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Texture: Arrowroot creates a smoother, silkier texture than cornstarch, which can create a slightly grainy or chalky texture in some recipes.
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Heat tolerance: Arrowroot can tolerate higher temperatures than cornstarch without breaking down or losing its thickening ability.
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Nutritional value: Arrowroot is a good source of potassium and iron, while cornstarch is high in calories and has little nutritional value.
When choosing between arrowroot and cornstarch for a recipe, consider the flavor, texture, and cooking temperature of the dish. In general, arrowroot is a good choice for dishes that require a clear, glossy sauce, while cornstarch works well in creamy dishes that require a thicker texture.
