|What is it?||Arrowroot starch (or arrowroot powder) is a fine, starchy powder.|
|INCI||Maranta Arundinacea Root|
|Appearance||Fine white powder|
|Usage rate||Up to 100%|
|Texture||Soft and silky|
|Why do we use it in recipes?||In anhydrous products it helps reduce the greasy/oily skin feel, and in higher concentrations it can give the entire product a powdery, dry-touch finish and contribute to thickening.
In powdered cosmetics it acts as a diluent and improves slip.
It can also be used in dusting powders, or even used as-is for a dusting powder.
|Do you need it?||No.|
|Strengths||Ultra silky, inexpensive ingredient.|
|Weaknesses||I can’t think of any, though it is easily replaced.|
|Alternatives & Substitutions||Other starches like corn and wheat work well in its place.|
|How to Work with It||Include it in the heated or cool down phase, or the grinding phase of powdered products.|
|Storage & Shelf Life||Stored somewhere cool, dark, and dry, arrowroot starch should last up to three years.|
|Tips, Tricks, and Quirks||Despite all my best efforts I’ve never been able to bake arrowroot biscuits that taste like the delicious arrowroot biscuits we give to kids. If you have a brilliant recipe, please get in touch!|
|Recommended starter amount||100g (3.3oz)|
|Where to Buy it||Buy it from an online DIY ingredient supplier or Amazon.|