arrowroot

Arrowroot is a starch extracted from the rhizomes of Maranta arundinacea, a tropical plant native to South America and cultivated extensively in the Caribbean and Southeast Asia. The plant produces edible underground tubers that are processed to yield a fine, white, nearly flavorless powder. The refined starch is notably pure—typically containing 96-98% carbohydrates—and is distinguished by its clarity when cooked, its mild digestibility, and its neutral taste. The name derives from a historical use among indigenous peoples, who employed it as a poultice for wounds inflicted by poisoned arrows.

Arrowroot powder functions primarily as a thickening agent in sauces, gravies, puddings, and glazes, particularly valued in Asian, Caribbean, and British cuisines. Its advantage over corn starch lies in its ability to produce transparent, glossy results with less heat and a more delicate mouthfeel. It is also employed in baking—especially for cookies, biscuits, and pastries where a lighter texture is desired—and in baby foods and invalid cookery due to its digestibility. The starch can be mixed with liquid to form a slurry before adding to hot liquids to prevent lumping.