Anti Inflammatory Arrowroot Thickening Slurry

Arrowroot is one of those quiet kitchen heroes that makes a real difference once you start using it. Unlike cornstarch, it's a naturally derived starch that fits comfortably into an anti-inflammatory approach to cooking, with no refined grain processing to worry about. The technique here is simple: whisk the starch with cold water first to create a lump-free slurry, then stir it into your simmering sauce, soup, or broth for a glossy, light coating that looks and feels restaurant-quality. The key detail worth knowing is that arrowroot is sensitive to high heat — pull it off the burner as soon as it thickens, because a hard boil will break it down and leave you with a thin, watery result. Once you nail the timing, you'll find yourself reaching for this trick every time a braise or pan sauce needs just a little more body. It's a two-ingredient technique that quietly upgrades everything it touches.

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