Our pure Arrowroot Powder makes a wonderful base for cream sauces, gravies, clear glazes and pie fillings. Because it doesn't lose its thickening abilities (like flour does) it is an excellent choice for thickening acidic fruits. Arrowroot is primarily cultivated in the West Indies (Jamaica and St. Vincent), Australia, Southeast Asia, and South and East Africa. Ours is sourced from St. Vincent. Arrowroot starch is made by washing the harvested roots, grinding them into a pulp, and then mixing the resulting pulp with water. The ensuing mixture is then strained (to remove the fibrous material), set to the side allowing it to settle, and finally air dried. At this point in the production process it is ground into a fine powder. Containing only 100% pure starch obtained from the roots of the Arrowroot plant it does not contain gluten and therefore is considered a Gluten-Free “safe food" by Celiac research and support groups. In recipes it may also be referred to as arrowroot flour or arrowroot starch. As a general rule of thumb 1 tablespoon of Arrowroot will thicken one cup of liquid. It can also be used as a replacement for flour (1-1/2 teaspoon of Arrowroot to 1 tablespoon of flour) and cornstarch (2 teaspoons of Arrowroot to 1 tablespoon of cornstarch). Arrowroot has in the past been frequently corrupted by mixing with potato starch and other similar type substances, so extreme care is recommended in its selection and buying. In addition Tapioca and other starches are sometimes incorrectly labeled as arrowroot. We have ours microscopically checked to insure that the structure of the arrowroot starch cells have not been adulterated with other starches so that you can purchase with confidence.