Arrowroot
Arrowroot
Arrowroot (/ˈærəˌruːt/) is a tropical tuber that's often ground into a fine, white powder. It's usually used as a thickening agent for sauces, puddings, and jellies.
Etymology
The term "arrowroot" is derived from the Aruac language of the Caribbean, where the plant is native. The word "aru-aru" means "meal of meals," reflecting the high regard in which the plant was held for its nutritional value and culinary versatility.
Description
Arrowroot is a perennial plant known scientifically as Maranta arundinacea. It's small, white, and has a starchy taste. The plant is native to South America, Central America, and the Caribbean, but it's now also grown in other parts of the world, including Asia and Africa.
Uses
Arrowroot powder is a popular substitute for cornstarch, flour, and other thickening agents. It's gluten-free, grain-free, and vegan, making it a favorite among those with dietary restrictions. It's also used in baking, especially in gluten-free and paleo recipes.
Related Terms
- Starch: A type of carbohydrate found in many plants. Arrowroot is often used as a source of starch.
- Tuber: The part of a plant that stores nutrients. The arrowroot plant's tuber is what's used to make arrowroot powder.
- Gluten-free: A diet that excludes the protein gluten. Arrowroot is naturally gluten-free.
- Paleo diet: A diet based on the types of foods presumed to have been eaten by early humans. Arrowroot is often used in paleo recipes.
External links
- Medical encyclopedia article on Arrowroot
- Wikipedia's article - Arrowroot
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski