from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A starch obtained from the rhizomes of a tropical American perennial herb (Maranta arundinacea). It is used especially in cooking as a thickener.
- n. The rhizome of this plant, cooked and eaten as a vegetable or used for starch extraction.
- n. The plant itself.
- n. The edible starch obtained from the rhizomes or tubers of plants in the genera Canna and Tacca.
- n. Any of these plants.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A large perennial herb (Maranta arundinacea - family Marantaceae) native to the Caribbean area. It has large green leaves about 15 centimeters long with white stripes.
- n. A starchy substance obtained from the roots of the arrowroot plant used as a thickener.
from the GNU version of the Collaborative International Dictionary of English
- n. 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.
- n. 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.
from The Century Dictionary and Cyclopedia
- n. A starch obtained from the horizontal rhizomes of several species of Maranta.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a nutritive starch obtained from the root of the arrowroot plant
- n. white-flowered West Indian plant whose root yields arrowroot starch
- n. canna grown especially for its edible rootstock from which arrowroot starch is obtained
The term arrowroot is said to be derived from the fact that the natives of the West Indies use the roots of the plant as an application to wounds made by poison arrows.
Another reason that arrowroot is called for in recipes is that it is extremely digestible, moreso than regular wheat flour.
Stir in arrowroot starch and cook for an additional 1-2 minutes, until thickened.
Unlike cornstarch, however, arrowroot is completely flavorless and will not impart a starchy taste into puddings or other dishes that it is used to thicken.
Arrowroot starch also called arrowroot flour is a great thickener for the South Beach Diet because it only takes about half as much arrowroot as it does flour or cornstarch to get the same amount of thickness.
A number of other plants and their starches are also called arrowroot in Asia and Australia species of Tacca, Hutchenia, Canna.
The rhizomes are used for the production of a very fine, easily-digested starch, which appears on world markets as a dry white powder known as arrowroot starch.
Of plants yielding starch we have the Indian arrowroot, which is the fecula in the rhizomata of several species of the Marantaceæ.
The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c.
Here it was, then, that we made our first acquaintance with masata, as the Yumbos call the arrowroot pulp preserved with human saliva which they drink with every meal.
Imports of 'arrowroot' starch, which includes sago (ie cassava) starch and flour, into the USA, were reported as: 1961-65 average, 2 158 t/a; 1966-70, 1 492