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Cornflour and arrowroot are both thickening agents.

However they differ slightly in both appearance and usage.

Cornflour, or more accurately, Cornstarch, is a fine white powder that is made from grinding the heart of the corn kernel.

It has a cloudy, opaque appearance when mixed in water. It can be used to thicken soups, make pastry cream, prepare roux and also serve as a light substitute for flour (but used in conjuction with flour) in some cakes and pastries.

Arrowroot is an easily digested starch extracted from the roots of the arrowroot plant, Maranta arundinacea

Arrowroot has a more specialized usage because unlike cornflour, it does not turn the liquid opaque and does not cause any discoloration (clear). It is also flavour neutral and has no taste. Therefore, its more suited to be used in products where the color and taste is an issue (jellies, puddings, cakes, curries etc.)

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Q: What is the difference between arrowroot nad cornflour?
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