When it comes to thickening sauces, gravies, or puddings, two common ingredients that come to mind are arrowroot powder and cornstarch.
Both have their unique properties and uses in the kitchen, but which should you use?
Let’s compare the two thickeners in detail, comparing them side by side to help you decide which one is better suited for your cooking needs.
What’s Arrowroot Powder?
Arrowroot powder is derived from the root of the Maranta arundinacea plant, native to South America’s tropical rainforests. It has been used as a food source and medicinal remedy for centuries.
As a culinary ingredient, arrowroot powder is valued for its ability to thicken liquids without imparting any flavor or changing the texture significantly.
Key features of arrowroot powder:
- Translucent appearance when cooked
- Neutral taste
- Does not cloud when acidic liquids are added
- Gluten-free
- Ideal for paleo and vegan diets
- Heat stable up to approximately 203°F (95°C)
What’s Cornstarch?
Cornstarch is made from the endosperm of corn kernels. Like arrowroot powder, cornstarch is widely used as a thickener in various recipes.
Its most notable feature is its opaque white color when cooked.
Key features of cornstarch:
- Opaque white appearance when cooked
- Mildly sweet taste
- Cloudy solution when mixed with acidic liquids
- Heat stable up to approximately 148°F (64°C), but loses thickness if overheated
Arrowroot Powder vs Cornstarch
Now that we know more about each thickener let’s compare them based on specific criteria.
Taste
Both arrowroot powder and cornstarch have relatively neutral tastes; however, cornstarch can develop a slightly sweet flavor upon prolonged heating.
If you want to avoid adding any additional flavors to your dish, go for arrowroot powder.
Appearance
When cooked, arrowroot powder creates a transparent gel-like consistency, whereas cornstarch results in an opaque, milky texture. Depending on your recipe, either may be desirable. For example, clear fruit gels or jellies would benefit from using arrowroot powder instead of cornstarch.
Mixability
Both starches should be pre-mixed with cold water before being added to hot liquids. However, arrowroot tends to mix more easily than cornstarch due to its finer particle size. This makes arrowroot ideal for dishes where lumps might be problematic, such as delicate sauces.
Acid Stability
If you plan on adding acidic ingredients like lemon juice or tomatoes to your dish, choose arrowroot powder. When combined with acids, cornstarch breaks down and becomes less effective at thickening. On the contrary, arrowroot maintains its thickening power even in acidic environments.
Temperature Tolerance
While both starches lose their thickening abilities under high heat, cornstarch begins to break down around 148°F (64°C). Meanwhile, arrowroot remains stable until temperatures reach roughly 203°F (95°C). Therefore, consider using arrowroot powder for recipes requiring higher cooking temperatures.
Dietary Restrictions
For those following specialty diets like paleo or vegan, arrowroot powder is often preferred since it does not contain gluten and is suitable for people with allergies to corn products.
In contrast, people who do not need to adhere to dietary restrictions may opt for cornstarch because it is typically cheaper and more readily available.
Conclusion
Choosing between arrowroot powder and cornstarch depends on several factors, including taste preferences, desired appearance, mixability, acid stability, temperature tolerance, and dietary requirements. Consider these aspects carefully when selecting a thickener for your next culinary creation