Arrowroot powder is a gluten free starch traditionally produced from the rhizomes of a tropical American perennial herb, Maranta (Maranta arundinacea) of the monocotyledonous family Marantaceae. The rhizome can also be cooked and eaten a s a vegetable.
Maranta is also known as: arrowroot, West Indian Arrow Roots, Bermuda Arrow Root.
The Caribbean island of St. Vincent and the Grenadines is the world’s largest producer of Maranta and arrowroot powder. (WIKI)
Culinary Use of Arrowroot Powder
Arrowroot powder is gluten free and highly digestible. It is mainly used in cooking, as a thickener, in desserts, soups, stews sauces and gravies.
Sauces made from arrow root powder can be frozen and thawed without a problem.
Arrowroot powder is not ideal for thickening cream or milk-based sauces.
Like cornstarch, arrowroot will clump up if added directly to hot liquids. It must be mixed with equal part of cold liquid before being added to a simmering liquid, such as gravy or pudding and stirred vigorously. It should not be cooked for a long time.
Here is a photo of Maranta Root