Arrowroot vs. Cornflower — What's the Difference?
By Fiza Rafique & Maham Liaqat — Updated on April 1, 2024
Arrowroot is a starch obtained from the rhizomes of tropical plants, used as a thickening agent in cooking, while cornflour is a fine powder made from corn used similarly but also has a distinct flavor and nutritional profile.
Difference Between Arrowroot and Cornflower
Table of Contents
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Key Differences
Arrowroot is a gluten-free starch extracted from the tubers of the arrowroot plant, primarily used to thicken sauces, soups, and puddings without altering their taste. It's praised for its neutral flavor and ability to create a clear, glossy finish, making it a favorite in delicate recipes. Cornflour, on the other hand, is derived from the endosperm of the corn kernel. It's commonly used as a thickening agent in recipes like gravies, sauces, and soups, offering a slightly sweet flavor that can complement various dishes.
While arrowroot powder is known for its quick thickening abilities at lower temperatures, it remains stable under acidic conditions and freezes well, making it versatile for a wide range of culinary applications. Cornflour requires higher temperatures to activate its thickening properties and might not freeze or reheat as well as arrowroot, limiting its use in certain recipes.
Nutritionally, arrowroot is a good source of carbohydrates and B vitamins but is low in protein and other nutrients. It's also considered easily digestible, making it a preferred choice for individuals with dietary restrictions. Cornflour is higher in calories and carbs and contains protein, fiber, vitamins, and minerals, making it more nutritious but also more allergenic due to the presence of corn proteins.
The choice between arrowroot and cornflour often depends on the desired outcome of the recipe. Arrowroot's neutral taste and glossy finish are preferred for fruit gelatins and glazes, whereas cornflour's ability to impart a creamy texture and slight sweetness is valued in baked goods and sauces.
Both arrowroot and cornflour play crucial roles in gluten-free cooking, offering alternatives to wheat flour for thickening sauces and gravies. However, their differences in flavor, nutritional content, and cooking behavior mean that they cannot always be used interchangeably without affecting the outcome of a dish.
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Comparison Chart
Source
Tubers of the arrowroot plant
Endosperm of the corn kernel
Flavor
Neutral, does not alter the taste of dishes
Slightly sweet, can alter the dish flavor
Thickening Ability
Activates at lower temperatures, suitable for delicate sauces
Requires higher temperatures, ideal for hearty sauces
Nutritional Value
Low in protein, good source of B vitamins and carbohydrates
Higher in calories, contains protein, fiber, vitamins, and minerals
Culinary Uses
Preferred in clear sauces, glazes, and jellies for its glossy finish
Used in baking, sauces, and soups for its creamy texture and flavor
Freezing and Reheating
Stable when frozen and reheated, does not alter texture
May become spongy or lose consistency when frozen and reheated
Dietary Considerations
Gluten-free, easily digestible, suitable for sensitive diets
Gluten-free, but contains allergens for some due to corn proteins
Compare with Definitions
Arrowroot
A starch extracted from the rhizomes of arrowroot plants, used as a thickener.
She used arrowroot to thicken the berry sauce, ensuring a glossy finish.
Cornflower
A fine powder made from the endosperm of corn, used in cooking and baking.
Cornflour was mixed into the soup to thicken it without lumps.
Arrowroot
Offers a clear, glossy finish ideal for jellies and fruit glazes.
The chef prefers arrowroot for his fruit tart glaze for its clarity.
Cornflower
Imparts a slightly sweet flavor, enhancing baked goods and sauces.
The slight sweetness of cornflour complements the savory gravy.
Arrowroot
Gluten-free and easily digestible, making it suitable for dietary restrictions.
Arrowroot is a staple in gluten-free baking for its neutral flavor.
Cornflower
Requires higher temperatures to thicken, unlike arrowroot.
She waited for the mixture to boil before adding cornflour as a thickener.
Arrowroot
Known for thickening at low temperatures and freezing well.
Arrowroot-based sauces remain smooth and stable, even after freezing.
Cornflower
Higher in nutrients compared to arrowroot, including fiber and protein.
Cornflour adds nutritional value to gluten-free recipes.
Arrowroot
Contains minimal protein and is rich in carbohydrates.
Arrowroot is a good source of energy for athletes, despite its low protein content.
Cornflower
Can alter the texture of dishes when frozen and reheated.
The cornflour-based sauce became spongy after being reheated from frozen.
Arrowroot
Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia integrifolia, and tapioca from cassava (Manihot esculenta), which is often labelled as arrowroot. Polynesian arrowroot or pia (Tacca leontopetaloides), and Japanese arrowroot (Pueraria lobata), also called kudzu, are used in similar ways.
Cornflower
An annual Eurasian plant (Centaurea cyanus) in the composite family, cultivated and also naturalized in North America and having showy heads of blue, purple, pink, or white flowers. Also called bachelor's button.
Arrowroot
A starch obtained from the rhizomes of a tropical American perennial herb (Maranta arundinacea). It is used especially in cooking as a thickener.
Cornflower
A small annual plant in the family Asteraceae, Centaurea cyanus, usually with bushy blue flowers which grows natively in European cornfields (i.e. wheatfields).
Arrowroot
The rhizome of this plant, cooked and eaten as a vegetable or used for starch extraction.
Cornflower
A plant of the species Cichorium intybus.
Arrowroot
The plant itself.
Cornflower
Cornflower blue.
Arrowroot
The edible starch obtained from the rhizomes or tubers of various other plants, including coontie.
Cornflower
Of a blue colour, as that of the cornflower; cornflower blue.
Arrowroot
Any of these plants.
Cornflower
A conspicuous wild flower (Centaurea Cyanus), growing in grainfields.
Arrowroot
Maranta arundinacea from the Marantaceae family, a large perennial herb native to the Caribbean area with green leaves about 15 centimeters long.
Cornflower
Plant of southern and southeastern United States grown for its yellow flowers that can be dried
Arrowroot
Usually preceded by an attributive word: some other plant whose rhizomes are used to prepare a substance similar to arrowroot (sense 3), such as Zamia integrifolia (Florida arrowroot) or Pueraria montana var. lobata (Japanese arrowroot or kudzu).
Cornflower
An annual Eurasian plant cultivated in North America having showy heads of blue or purple or pink or white flowers
Arrowroot
(uncountable) A starchy substance obtained from the rhizomes of an arrowroot plant used as a thickener.
Arrowroot
A white-flowered west Indian plant of the genus Maranta, esp. Maranta arundinacea, now cultivated in many hot countries. Its root yields arrowroot starch. It said that the Indians used the roots to neutralize the venom in wounds made by poisoned arrows.
Arrowroot
A nutritive starch obtained from the rootstocks of Maranta arundinacea, and used as food, esp. for children an invalids; also, a similar starch obtained from other plants, as various species of Maranta and Curcuma.
Arrowroot
A nutritive starch obtained from the root of the arrowroot plant
Arrowroot
White-flowered West Indian plant whose root yields arrowroot starch
Arrowroot
Canna grown especially for its edible rootstock from which arrowroot starch is obtained
Common Curiosities
What is arrowroot best used for in cooking?
Arrowroot is best used for thickening clear sauces, glazes, and jellies due to its neutral flavor and clear, glossy finish.
Can cornflour and arrowroot be used interchangeably?
While both can thicken sauces, their differences in flavor, nutritional content, and behavior when heated or frozen mean they may not always be suitable substitutes for each other without altering the dish's outcome.
Does arrowroot have any flavor?
Arrowroot has a very neutral flavor, making it ideal for thickening dishes without altering their taste.
Can people with corn allergies use arrowroot as a safe alternative?
Yes, arrowroot is a safe alternative for individuals with corn allergies or sensitivities, as it is derived from a completely different plant.
Why would a recipe call for cornflour instead of arrowroot?
A recipe may call for cornflour for its slight sweetness, creamy texture, and because it works well in baked goods and heavier sauces.
How should arrowroot and cornflour be stored for maximum shelf life?
Both should be stored in airtight containers in a cool, dry place. Arrowroot, however, tends to have a longer shelf life due to its lower fat content.
How does the thickening power of arrowroot compare to cornflour?
Arrowroot thickens at a lower temperature and is more efficient per quantity than cornflour, which requires higher temperatures to achieve a similar thickening effect.
Is arrowroot or cornflour better for gluten-free cooking?
Both are gluten-free, but the choice depends on the recipe and dietary needs; arrowroot is easily digestible and neutral in flavor, while cornflour offers nutritional benefits but contains allergens for some.
Is cornflour or arrowroot better for frying?
Cornflour is often preferred for frying due to its ability to create a crispy, golden crust, whereas arrowroot might not achieve the same level of crunchiness.
Is arrowroot more expensive than cornflour?
Generally, arrowroot is more expensive than cornflour due to its extraction process and the fact that it is often imported from tropical climates.
Can arrowroot replace cornflour in a cake recipe?
While possible, the substitution can affect the texture and moisture content of the cake, as arrowroot and cornflour have different properties and absorbency rates.
Are there any health benefits associated with using arrowroot over cornflour?
Arrowroot is easily digestible and gluten-free, making it a good choice for people with dietary restrictions. Its low protein and higher B vitamin content might also be considered beneficial in some diets.
Why does arrowroot freeze well compared to cornflour?
Arrowroot's molecular structure allows it to remain stable when frozen and thawed, preventing it from becoming spongy or altering in texture, unlike cornflour.
How do the nutritional profiles of arrowroot and cornflour differ?
Arrowroot is primarily a source of carbohydrates with minimal protein, while cornflour offers a broader range of nutrients, including protein, fiber, vitamins, and minerals, making it more nutritious but also a concern for those with corn allergies.
Can I use cornflour instead of arrowroot for a clear sauce?
Cornflour can be used, but it may not provide the same clear, glossy appearance as arrowroot and could slightly alter the flavor of the sauce.
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Written by
Fiza RafiqueFiza Rafique is a skilled content writer at AskDifference.com, where she meticulously refines and enhances written pieces. Drawing from her vast editorial expertise, Fiza ensures clarity, accuracy, and precision in every article. Passionate about language, she continually seeks to elevate the quality of content for readers worldwide.
Co-written by
Maham Liaqat
