arrowroot

/ˌɛroʊˈrut/

/ˈærəʊrut/

Other forms: arrowroots

Arrowroot is a plant that's used to make a cooking starch also called arrowroot. Some soups and puddings are thickened with arrowroot.

The plant known as arrowroot has small white flowers and fruit that resembles currants. Arrowroot is primarily grown for its root, though, which is washed, peeled, and beaten until all the starchy liquid comes out. When this liquid dries completely, it's the white powder you can find in the supermarket labeled arrowroot. The name allegedly comes from an old medicinal use of arrowroot, drawing poison from dart or arrow wounds.

Definitions of arrowroot

1. noun

   white-flowered West Indian plant whose root yields arrowroot starch
   synonyms: American arrowroot, Maranta arundinaceae, obedience plant

   type of:

   maranta

   any of numerous herbs of the genus Maranta having tuberous starchy roots and large sheathing leaves
2. noun

   canna grown especially for its edible rootstock from which arrowroot starch is obtained
   synonyms: Canna edulis, Canna indica, achira, indian shot

   type of:

   canna

   any plant of the genus Canna having large sheathing leaves and clusters of large showy flowers
3. noun

   a nutritive starch obtained from the root of the arrowroot plant
   type of:

   amylum, starch

   a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles