Arrowroot is a flavorless white powder that is used as a thickening agent. Unlike flour and cornstarch, arrowroot does not require a cooking time to eliminate a starchy flavor and does not impart any color changes. Arrowroot can easily be overheated which destroys its thickening ability, so cook lightly and add during the final stages of cooking. Arrowroot also does not mix well with dairy products. Substitute 2 teaspoons of arrowroot for 1 tablespoon of cornstarch, or 1 teaspoon of arrowroot for 1 tablespoon of flour. Arrowroot is said to aid in digestion and soothe skin problems.