Labels:text | screenshot | display | font OCR: ARROWROOT This is actually a starch from the rhizome of a West Indian plant. It is neutral in flavor, therefore, Arrowroot does not mask the natural flavor of foods. Its value is the clarity that it lends to sauces and dressings when used as a thickening agent. Substitute Arrowroot in place of flour or cornstarch T when making fruit sauces, pie fillings, puddings, salad R dressings and dessert sauces, as well as meat glazes and Y vegetable sauces. Use only { the amount of Arrowroot and lower the cooking temperature though? W The oils in spices and herbs are the source of their H flavor and aroma. Ground or powdered forms lose their potency much more quickly than whole leaves and seeds. ?
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