arrowroot powder or cornstarch
Both are nearly pure starch with minimal nutrients; arrowroot is occasionally claimed to be more digestible, though both lack significant protein, fiber, or micronutrients in typical serving quantities. Neither offers meaningful nutritional density compared to whole grain starches.
About
Arrowroot powder is a fine, silky starch derived from the rhizomes of Maranta arundinacea, a tropical plant native to South America. It appears as a white, odorless powder with a neutral flavor and exceptionally fine texture. When processed, the plant rhizomes are dug, washed, dried, and milled into powder; arrowroot is prized for its purity and digestibility compared to other starches.
Cornstarch, by contrast, is extracted from corn (maize) kernels through wet milling, isolating the starchy endosperm. It produces a similar white powder but with slightly less fineness and a marginally higher protein content. Both are refined carbohydrates composed primarily of amylose and amylopectin.
Culinary Uses
Both arrowroot powder and cornstarch function as neutral thickening agents in sauces, gravies, puddings, and desserts. Arrowroot is favored for delicate applications—particularly in baby foods and clear sauces—as it thickens at lower temperatures and produces a glossy, transparent result without cloudiness. Cornstarch thickens more aggressively and is preferred for Asian stir-fry sauces and baked goods where slight opacity is acceptable. Both are used in gluten-free baking as flour replacements, though they lack protein and require careful hydration ratios. Arrowroot is often chosen in sensitive-stomach diets due to its reputation for ease of digestion.