Arrowroot

Appears in

Published 2014

About

arrowroot the common western name for a starch which is usually made from the swollen roots of Maranta arundinacea. This plant, originally native to the W. Indies and S. America, is now widely grown in Asia, Africa, and the Pacific islands. The name is also loosely applied to miscellaneous starchy roots grown in many other parts of the world.

True W. Indian arrowroot can be eaten whole, boiled or roasted; but it is fibrous, and better when reduced to a starch by pulverizing and washing the roots. There are two varieties, red and white, of which the first is considered superior.

Become a Premium Member to access this page

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title

Arrowroot

Become a Premium Member to access this page

$4.99

$39.99

Part of