Maranta arundinacea
 
Arrowroot (Maranta arundinacea) is a perennial native to the tropical rainforests of the West Indies and is now cultivated in warm regions worldwide, with the finest commercial starch traditionally produced on the island of St. Vincent. Its name is often linked to the Arawak and Taíno peoples, who used the plant as a staple food; many linguists trace “arrowroot” to the Arawak term aru‑aru, meaning “meal of meals.”
Introduced to Europe in the 1700s, arrowroot powder became popular as a gentle, easily digested thickener for children’s foods. It also found early industrial use in papermaking and photography due to its smooth, clear starch.
Today, arrowroot is valued for its neutral flavor and silky texture. Similar to cornstarch, it’s used to thicken sauces, soups, custards, pie fillings, and fruit glazes, and serves as a talc alternative in natural body powders. Arrowroot performs well with acidic ingredients, thickens at lower temperatures, and freezes without breaking down—making it ideal for clear sauces, frozen desserts, and reheatable dishes. In cooking, one teaspoon of arrowroot equals about one tablespoon of wheat flour or two teaspoons of cornstarch. For best results, mix it into a cool slurry before adding to hot liquids and remove from heat once thickened.