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Arrowroot Meaning: Definition, Examples, and Translations

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arrowroot

[ˈɛəroʊruːt ]

Definition

Context #1 | Noun

food ingredient

Arrowroot is a starchy substance obtained from the rhizomes of several tropical plants. It is primarily used as a thickening agent in cooking and is often found in gluten-free recipes. The substance is light and easily digestible, making it ideal for infants and those with sensitive stomachs. Arrowroot can be used as a substitute for cornstarch in various dishes.

Synonyms

cornstarch, potato starch, tapioca.

Examples of usage

  • I used arrowroot to thicken the sauce for the pasta.
  • She made a gluten-free cake using arrowroot flour.
  • Arrowroot is often recommended for making baby food.

Translations

To see the translation, please select a language from the options available.

Interesting Facts

Culinary Uses

  • It's a popular thickening agent in sauces, soups, and desserts due to its clear, neutral flavor.
  • Used in gluten-free baking, it can replace flour in some recipes, making it a favorite among those with dietary restrictions.

Health Benefits

  • Rich in easily digestible starch, making it a gentle food option for those recovering from illness.
  • Contains small amounts of essential nutrients like potassium and iron, beneficial for overall health.

Cultural Significance

  • In Caribbean cuisine, arrowroot is often used to make a traditional pudding known for its smooth texture.
  • Many indigenous cultures have historically used arrowroot for medicinal purposes, recognizing its health benefits.

Botanical Facts

  • Arrowroot is derived from several species of tropical plants, mainly Maranta arundinacea.
  • The plant features broad leaves and can grow up to a meter tall, often found in wet, tropical environments.

Origin of 'arrowroot'

Main points about word origin

  • The name 'arrowroot' comes from the Arawakan word 'aru-aru', which refers to the edible root of the plant.
  • Early colonizers believed it was used by indigenous people to treat arrow wounds, hence the name.

The word 'arrowroot' is derived from the Arawakan word 'aru-aru', which refers to certain plants that produce this starch. The use of arrowroot dates back to the Indigenous peoples of the Americas, who used the powder for various purposes, including medicinal and dietary applications. European explorers and settlers encountered arrowroot upon arriving in the New World and brought it back to Europe. In the 19th century, arrowroot gained popularity as a convenient food thickener and was introduced into many European and American kitchens. Its mild flavor and easy digestibility made it a favored ingredient in baby food and for individuals with digestive issues.

Word Frequency Rank

This word's position of #30,340 indicates it's among the more rare English words. While understanding it broadens your vocabulary, focus on more common words first.