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arrowroot
Scientific Name: Maranta arundinacea
Family: Marantaceae
Category: Monocot
Growth: Forb/herb
Duration: Perennial
Other Names:
Arrowroot: A Versatile Starch
Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally Maranta arundinacea. It is used primarily as a thickening agent in various culinary applications.
Considerations for Children
- Arrowroot is processed into a powder form similar in appearance to other common household powders.
Scientific Name and Common Names
- Scientific Name: Maranta arundinacea (primarily)
- Common Names: Arrowroot, Arrowroot Starch, Indian Arrowroot, East or West Indian Arrowroot, Bermuda Arrowroot
Taxonomy and Nomenclature
- Family: Marantaceae
- Synonyms: Maranta Indica, Maranta ramosissima
Distribution and Habitat
- Native to the tropics of South America and the West Indies.
- Also found in southwestern India, where Indian arrowroot is cultivated.
Morphological Characteristics and Growth Habits
- Maranta arundinacea is described as a large perennial herb.
- It is cultivated for its tubers, which are an important source of starch.
Uses
- Primarily used as a thickener in sauces, gravies, pie fillings, glazes, puddings, and other cooked foods.
- Can be used in baked goods to make them less dense.
- A gluten-free and GMO-free alternative to cornstarch.
- Used in teething cookies and gluten-free crackers.
Quirky Facts
- Historically, Indian arrowroot tubers have been an important source of starch during times of food scarcity in southwestern India.
- One source mentions a Japanese vine also called "Arrowroot," known for its tenacious roots.