Arrowroot is a pure starch which is obtained from the root of a tropical plant. Dried in the sun, the root is ground to a fine, white powder. Very nutritious, arrowroot is easily digested and was once a popular ingredient in foods for children and invalids.
Used for thickening sauces, soups and puddings in place of flour or cornflour, only half as much arrowroot is required to produce the same result as with flour. For making milk puddings, arrowroot is used in the same way and in the same proportions as cornflour. As a thickening agent for clear liquids, arrowroot is particularly good because it does not cause clouding.
The name arrowroot is said to come from its American Indian name, aranuta, which means ‘flour-root’. Most arrowroot is imported from the West Indies.