Arrowroot is a starch extracted from the rhizomes of several tropical plants in the Marantaceae family, most often Maranta arundinacea, native to the West Indies. The rhizomes are harvested, washed, and processed into a fine, powdery starch. The name reflects a traditional belief that the rhizome was used to treat arrow wounds; the medicinal use is unproven, though the plant has a long culinary history in the Caribbean, Brazil, East Africa, and parts of Asia, its main modern sources.
As a thickener, arrowroot produces a clear, glossy result without imparting flavor, unlike cornstarch or wheat flour, which can leave sauces cloudy. It holds up well in acidic and delicate preparations such as fruit sauces, glazes, and custards, without breaking down or turning stringy on reheating. Being naturally gluten-free, it is a common substitute for wheat flour in gluten-free and low-carb baking. Its neutral flavor pairs well with citrus, ginger, vanilla, and other delicate ingredients.