Overview

Arrowroot is a starch extracted from the rhizomes of Maranta arundinacea, a perennial herb native to the tropical lowlands of Central and South America. The starch is fine, white, and nearly flavorless, valued for its ability to thicken liquids at relatively low temperatures without clouding them. It produces a clear, glossy gel that is more neutral in taste than cornstarch or wheat flour.

Origin and history

Maranta arundinacea is believed to have originated in the Caribbean and northern South America, where Indigenous peoples used the rhizome both as food and as a poultice for wounds from poisoned arrows, a practice that likely gave the plant its English common name [2]. The exact origin of the name is uncertain. The plant was carried to other tropical regions by European colonizers in the 18th and 19th centuries. It became a significant commercial crop in the West Indies, particularly in Saint Vincent and Bermuda, where arrowroot starch was exported to Europe as a digestible food for invalids and infants [2].

Varieties and aliases

  • Maranta arundinacea is the primary species cultivated for starch.
  • Known as West Indian arrowroot, Bermuda arrowroot, obedience plant, and maranta.
  • In the Philippines, it is called araro or ararao [1].
  • In Japan, the starch from the kudzu vine (Pueraria montana var. lobata) is called kuzu and is sometimes referred to as Japanese arrowroot, though it is a different botanical source.

Culinary uses

Arrowroot starch is used primarily as a thickener for sauces, soups, gravies, and fruit pie fillings, where it produces a clear, glossy finish without a starchy taste [3]. It is preferred for acidic dishes because it maintains its thickening power in the presence of vinegar or citrus, unlike cornstarch which can break down [3]. In baking, it is used in gluten-free flour blends to add lightness and structure. In the Philippines, arrowroot is used in araro cookies, a traditional biscuit from the Mimaropa region [1].

Notes for cooks

  • Arrowroot thickens at a lower temperature than cornstarch (around 70°C / 158°F) and should not be boiled for long, as prolonged heat can break down the starch and thin the liquid [3].
  • Substitute arrowroot at a ratio of roughly 2 teaspoons per 1 tablespoon of cornstarch, or roughly 1 tablespoon per 2 tablespoons of wheat flour.