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Cookery Class >>> Glossaries |  |
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Arrowroot A flavourless starch extract of the maranta root. Use: Arrowroot is used as a thickening agent for puddings, sauces and other cooked foods, it's also more easily digested than wheat flour. Its thickening power is about twice that of wheat flour. |
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All listings under 'A' in A-Z OF INGREDIENTS |  |
- Aubergine or eggplant
- Acidulated water
- Amaranth
- Anchoiade
- Agnolotti
- Arborio rice
- Aniseed
- Albumen
- Artichoke
- Anchovy
- Asafoetida
- Aspic
- Annato seeds
- Arrowroot
- Angelica
- Anchovy essence
- Agar- Agar
- Allspice
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