It is used as a thickening agent much like cornstarch and is more easily digested than wheat flour. Its thickening power is about twice that of wheat flour. Arrowroot is tasteless and becomes clear when cooked. Unlike cornstarch, it doesn't have a chalky taste when it is undercooked. It should be mixed with a cold liquid before being heated or added to hot mixtures.
Arrowroot flour is made from the fleshy root stock of the tropical arrowroot plant.
It is typically used as a thickener for puddings, sauces and other cooked foods.