It is also more easily digested than other thickening agents. While true arrowroot comes from the marantha plant of St. Vincent, this is currently unavailable. Our arrowroot comes from the more common cassava, from Brazil. It contains high amounts of amyl pectin, a starchy thickener.
Mix 1 rounded tablespoon arrowroot powder into just a little cool water. Add to 1 cup gravy, or other sauce. Stir constantly over high heat, about 10-15 minutes. Gravy will thicken suddenly. Once thickening occurs, STOP STIRRING so as not to break down the bonding and thin out the gravy.