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arrowroot

American  
[ar-oh-root, -root] / ˈær oʊˌrut, -ˌrʊt /

noun

  1. a tropical American plant, Maranta arundinacea, the rhizomes of which yield a nutritious starch.

  2. the starch itself.

  3. any of several other plants yielding a similar starch.

  4. the starch of these plants, used in cooking as a binder or thickener.


arrowroot British  
/ ˈærəʊˌruːt /

noun

  1. a white-flowered West Indian plant, Maranta arundinacea, whose rhizomes yield an easily digestible starch: family Marantaceae

  2. the starch obtained from this plant

  3. any of several other plants whose rhizomes or roots yield starch

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of arrowroot

First recorded in 1690–1700; so called from use of its root in treatment of wounds made by poisoned arrows

Explanation

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.

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Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

“We have been building our inventory to include more ingredients for DIY projects, like citric acid powder and arrowroot powder.”

From Seattle Times Feb. 17, 2023

Whisk 1/4 cup unsweetened raw cashew butter with the arrowroot or cornstarch and water.

From Washington Post Dec. 6, 2022

That's why most recipes with cooked fruit fillings, such as those in a crumble, cobbler, or pie, call for either cornstarch, arrowroot, or tapioca starch.

From Salon Jul. 4, 2021

When scraped, arrowroot flesh looks uncannily like snow.

From New York Times Jul. 2, 2021

Some plants, such as certain species of yams, taro, and arrowroot, are cultivated in southern New Guinea but also grow wild in northern Australia and were gathered by Aborigines there.

From "Guns, Germs, and Steel: The Fates of Human Societies" by Jared M. Diamond

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