Maranta arundinacea: Difference between revisions
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{{Short description|A tropical plant known for its edible rhizomes}} | |||
{{Taxobox | |||
| name = Maranta arundinacea | |||
| image = Maranta_arundinacea.jpg | |||
| image_caption = Arrowroot plant | |||
| regnum = [[Plantae]] | |||
| unranked_divisio = [[Angiosperms]] | |||
| unranked_classis = [[Monocots]] | |||
| ordo = [[Zingiberales]] | |||
| familia = [[Marantaceae]] | |||
| genus = ''[[Maranta]]'' | |||
| species = '''''M. arundinacea''''' | |||
| binomial = ''Maranta arundinacea'' | |||
| binomial_authority = [[Carl Linnaeus|L.]] | |||
}} | |||
'''''Maranta arundinacea''''', commonly known as [[arrowroot]], is a tropical plant native to [[South America]]. It is cultivated for its starchy rhizomes, which are used to produce a fine, white powder known as arrowroot starch. This starch is valued for its culinary and medicinal properties. | |||
'''Maranta arundinacea''' is a | |||
== | ==Description== | ||
''Maranta arundinacea'' is a perennial herbaceous plant that grows to a height of about 1 meter. It has broad, lanceolate leaves that are bright green and can reach up to 30 cm in length. The plant produces small, white flowers that are borne in clusters. | |||
The rhizomes of ''M. arundinacea'' are cylindrical and covered with thin scales. They are the primary source of arrowroot starch, which is extracted through a process of washing, peeling, and grinding the rhizomes. | |||
The rhizomes of '' | |||
==Cultivation== | |||
Arrowroot is typically grown in tropical climates with well-drained, loamy soil. It requires a warm, humid environment and is often cultivated in regions such as the [[West Indies]], [[Southeast Asia]], and [[India]]. The plant is propagated through division of the rhizomes, which are planted in rows and require regular watering. | |||
== | ==Uses== | ||
* [[ | ===Culinary=== | ||
* [[ | Arrowroot starch is a popular thickening agent used in cooking. It is preferred for its neutral flavor and ability to form a clear gel, making it ideal for sauces, soups, and desserts. Unlike cornstarch, arrowroot does not break down when combined with acidic ingredients, making it suitable for use in fruit-based dishes. | ||
===Medicinal=== | |||
Traditionally, arrowroot has been used for its soothing properties. It is believed to aid in digestion and is often used as a remedy for diarrhea and other gastrointestinal issues. The starch is also applied topically to relieve skin irritations and insect bites. | |||
==Nutritional Value== | |||
Arrowroot starch is low in calories and contains no fat or cholesterol. It is a good source of carbohydrates and provides small amounts of essential minerals such as potassium and iron. | |||
==Gallery== | |||
[[File:Arrowroot_flower.jpg|thumb|left|Arrowroot flower]] | |||
[[File:Arrowroot_rhizome.jpg|thumb|right|Arrowroot rhizome]] | |||
==Related pages== | |||
* [[Starch]] | |||
* [[Zingiberales]] | |||
* [[Tropical agriculture]] | * [[Tropical agriculture]] | ||
[[Category: | [[Category:Marantaceae]] | ||
[[Category: | [[Category:Edible plants]] | ||
[[Category: | [[Category:Starch plants]] | ||
Revision as of 17:43, 18 February 2025
A tropical plant known for its edible rhizomes
Maranta arundinacea, commonly known as arrowroot, is a tropical plant native to South America. It is cultivated for its starchy rhizomes, which are used to produce a fine, white powder known as arrowroot starch. This starch is valued for its culinary and medicinal properties.
Description
Maranta arundinacea is a perennial herbaceous plant that grows to a height of about 1 meter. It has broad, lanceolate leaves that are bright green and can reach up to 30 cm in length. The plant produces small, white flowers that are borne in clusters.
The rhizomes of M. arundinacea are cylindrical and covered with thin scales. They are the primary source of arrowroot starch, which is extracted through a process of washing, peeling, and grinding the rhizomes.
Cultivation
Arrowroot is typically grown in tropical climates with well-drained, loamy soil. It requires a warm, humid environment and is often cultivated in regions such as the West Indies, Southeast Asia, and India. The plant is propagated through division of the rhizomes, which are planted in rows and require regular watering.
Uses
Culinary
Arrowroot starch is a popular thickening agent used in cooking. It is preferred for its neutral flavor and ability to form a clear gel, making it ideal for sauces, soups, and desserts. Unlike cornstarch, arrowroot does not break down when combined with acidic ingredients, making it suitable for use in fruit-based dishes.
Medicinal
Traditionally, arrowroot has been used for its soothing properties. It is believed to aid in digestion and is often used as a remedy for diarrhea and other gastrointestinal issues. The starch is also applied topically to relieve skin irritations and insect bites.
Nutritional Value
Arrowroot starch is low in calories and contains no fat or cholesterol. It is a good source of carbohydrates and provides small amounts of essential minerals such as potassium and iron.
Gallery
