arrowroot

1. 1. A starch obtained from the rhizomes of a tropical American perennial herb (Maranta arundinacea). It is used especially in cooking as a thickener.
   2. The rhizome of this plant, cooked and eaten as a vegetable or used for starch extraction.
   3. The plant itself.
2. 1. The edible starch obtained from the rhizomes or tubers of plants in the genera Canna and Tacca.
   2. Any of these plants.

[By folk etymology from Arawak aru-aru, meal of meals (from its being used to draw poison from arrow wounds).]

WORD HISTORY   The arrowroot is just one of many plants that the European settlers and explorers discovered in the New World. The Arawak, a people who formerly lived on the Caribbean islands and continue to inhabit certain regions of Guiana, named this plant aru-aru, meaning "meal of meals," so called because they thought very highly of the starchy, nutritious meal made from the arrowroot. The plant also had medicinal value because its tubers could be used to draw poison from wounds inflicted by poison arrows. The medicinal application of the roots provided the impetus for English speakers to remake aru-aru into arrowroot, first recorded in English in 1696. Folk etymology-the process by which an unfamiliar element in a word is changed to resemble a more familiar word, often one that is semantically associated with the word being refashioned-has triumphed once again, giving us arrowroot instead of the direct borrowing of aru-aru.

For more information on arrowroot, visit Britannica.com.

Tuber of the Caribbean plant Maranta arundinacea, mainly used to prepare a particularly pure form of starch, which contains only a trace of protein (0.2%) and is free from vitamins. It is used to thicken sauces and in bland, low-salt, and protein-restricted diets.

The starchy product of a tropical tuber of the same name. The rootstalks are dried and ground into a very fine powder. Arrowroot is used as a thickening agent for puddings, sauces and other cooked foods, and is more easily digested than wheat flour. Its thickening power is about twice that of wheat flour. Arrowroot is absolutely tasteless and becomes clear when cooked. Unlike cornstarch, it doesn't impart a chalky taste when undercooked. It should be mixed with a cold liquid before being heated or added to hot mixtures. Some British and early American cookie recipes call for arrowroot flour, which is the same product. Arrowroot can be found in supermarkets, natural food stores and Asian markets. Fresh arrowroot, also called fung quat, can sometimes be found in specialty produce markets. It's a misshapen vegetable that can range in size from 1 to 6 inches in diameter. When cooked, it has a nutty, slightly sweet flavor and soft mealy texture.

Description

Growing to a height of up to 6 ft (2 m), arrowroot is a tropical perennial with clusters of long, thin stems and small, cream-colored flowers that grow in pairs. Once revered by the ancient Mayans and other inhabitants of Central America as an antidote for poison-tipped arrows, the herb is mainly used today to soothe the stomach and alleviate diarrhea. It has also been popular for centuries in the culinary arts and is still used in many American kitchens as a thickening agent. While arrowroot is native to Central America and widely cultivated in the West Indies, it can also be found growing in many tropical regions of the world, including Southeast Asia, South Africa, Australia, and in Florida in the United States. The Latin genus Maranta was derived from the name of an Italian doctor, Bartommeo Maranto.

Arrowroot, which belongs to the Marantaceae plant family, is widely considered an easily digested and nutritious starch. The herb is extracted from the fleshy roots, called rhizomes, of the arrowroot plant through an elaborate process of washing, peeling, soaking, and drying in the sun. The end product is a fine, white powder with the same appearance and texture as cornstarch. Arrowroot is valued by herbalists primarily for its demulcent and antidiarrheal properties. Exactly how it produces its therapeutic effects is not known. The chemical composition of the herb has not been thoroughly investigated.

While only Maranta arundinacea is considered true arrowroot, the common name for the herb is often applied to a variety of starches. These include other species of Maranta, such as Maranta ramosissima, Maranta allouya, Maranta nobilis, as well as Brazilian arrowroot (Manihot utilissima or Manihot palmate), Tahitian arrowroot (Tacca oceanica), and East Indian arrowroot (Curcuma augustifolia). While some of these starches may be chemically similar to true arrowroot, it is not clear if they produce the same medicinal effects. Consumers interested in trying arrowroot are advised to choose Maranta arundinacea, which is sometimes referred to as West Indian arrowroot or simply Maranta.

As of 2000, much research is still required to determine if arrowroot can produce significant health benefits safely and effectively. The proper dosage of the herb has also yet to be determined.

General Use

While not approved by the United States Food and Drug Administration (FDA), arrowroot is thought to have several beneficial effects. However, there is little scientific evidence to support these claims. Today, the herb is primarily used to soothe an uneasy stomach and alleviate diarrhea or nausea and vomiting. Since it contains calcium and carbohydrates as well as other nutrients, arrowroot is also used as an easily digested source of nutrition for infants, people recovering from illnesses (especially those with bowel problems), and those on restricted diets. The herb is considered easier on the stomach than other forms of starch.

Because arrowroot has not been studied extensively in people or animals, its effectiveness is based mainly on its reputation as a folk remedy. Despite the lack of scientific evidence, some practitioners of alternative medicine consider it useful for certain conditions. Alternative physicians praise the stomach-soothing powers of arrowroot as well as its nutritional value. Another prominent herbalist recommends arrowroot for preventing athlete's foot. Putting the dried powder inside socks and shoes can help to combat the moisture that contributes to the growth of foot fungus. However, arrowroot is not known to have antifungal properties.

Arrowroot was popular in the past as an antidote for arrow poison. It also had a reputation as a treatment for scorpion and spider bites as well as gangrene. However, there is no scientific evidence to support these uses. In cases of poisoning, the local poison control center or an emergency care center should be contacted immediately.

Aside from its medicinal uses, arrowroot is still used in cooking. Much like cornstarch, arrowroot is used as a thickener for sauces, soups, and confections.

Preparations

The optimum daily dosage of arrowroot has not been established with any certainty. Consumers should follow the package directions for proper use or consult a doctor experienced in the use of alternative remedies. Arrowroot powder, which is basically flavorless, is often mixed with juice or other beverages before ingestion.

Precautions

Arrowroot is not known to be harmful when taken in recommended dosages. However, it is important to remember that the long-term effects of taking the herb (in any amount) have not been investigated. Due to the lack of sufficient medical research, arrowroot should be used with caution in children, women who are pregnant or breast-feeding, and people with liver or kidney disease.

People who experience vomiting or severe/prolonged diarrhea may be prone to dehydration. They should drink plenty of water (six to eight glasses a day) in order to maintain a proper fluid balance. A doctor should be consulted if the vomiting or diarrhea lasts longer than three days or is accompanied by other symptoms such as pain or fever.

Side Effects

When taken in recommended dosages, arrowroot is not associated with any significant side effects.

Interactions

Arrowroot is not known to interact adversely with any drug or dietary supplement. It has been combined with milk, lemon and other fruit juices, sugar, and wine without apparent harm.

To avoid constipation, consumers should not take arrowroot with other medications or dietary supplements used to alleviate diarrhea.

Resources

Books

Gruenwald, Joerg. PDR for Herbal Medicines. New Jersey: Medical Economics, 1998.

Periodicals

Rolston D. D., P. Mathew, and V. I. Mathan. "Food-Based Solutions Are a Viable Alternative to Glucose-Electrolyte Solutions for Oral Hydration in Acute Diarrhoea-Studies in a Rat Model of Secretory Diarrhoea." Transactions of the Royal Society of Tropical Medicine and Hygiene 84, no. 1 (1990): 156-159.

Organizations

American Botanical Council. P.O. Box 144345, Austin, TX 78714-4345.

Other

Botanical.com. .

[Article by: Greg Annussek]

This article is about the herb. For the cycad, see Florida arrowroot.

Arrowroot
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Monocots
(unranked):	Commelinids
Order:	Zingiberales
Family:	Marantaceae
Genus:	Maranta
Species:	M. arundinacea
Binomial name
Maranta arundinacea L.

Arrowroot, or obedience plant (Maranta arundinacea), is a large perennial herb of genus Maranta found in rainforest habitats. Arrowroot is also the name of the edible starch from the rhizomes (rootstock) of West Indian arrowroot.

The plant is naturalized in Florida, but it is chiefly cultivated in the West Indies (Jamaica and St. Vincent), Australia, Southeast Asia, and South and East Africa. It used to be very popular in British cuisine, though Napoleon supposedly said the real reason for the British love of arrowroot was to support their colonies.^[1]

Contents 1 Disambiguation 2 Cultivation and preparation 3 Arrowroot in cooking 4 History 5 References 6 External links

Disambiguation

Maranta arundinacea should not be confused with other plants with similar common names. These include:

• Sagittaria species, sometimes called "arrowhead" and used as a root vegetable
• Pluchea sericea, sometimes called "arrowweed", which also has edible roots.
• Zamia pumila, a cycad sometimes known as Florida arrowroot.
• Queensland arrowroot, a cultivar belonging to the Canna Agriculture Group.

The term arrowroot sometimes is used to refer to any starch, not specifically arrowroot starch. In particular, Florida arrowroot was a commercial starch derived from Zamia pumila, harvested from the wild in Florida. Most starch sold today as arrowroot actually is tapioca.^[2] Kudzu flour has also been described as arrowroot.^{[citation needed]}

Cultivation and preparation

Arrowroot tubers contain about 23% starch. They are first washed, then cleaned of the paper-like scale, washed again, drained and finally reduced to a pulp by beating them in mortars or subjecting them to the action of the wheel-rasp. The milky liquid thus obtained is passed through a coarse cloth or hair sieve and the pure starch, which is insoluble, is allowed to settle at the bottom. The wet starch is dried in the sun or in a drying house. The result is a powder, the "arrowroot" of commerce, and it is at once packed for market in air-tight cans, packages or cases.

Arrowroot starch has in the past been quite extensively adulterated with potato starch and other similar substances, so care is needed in selection and buying. Pure arrowroot, like other pure starches, is a light, white powder (the mass feeling firm to the finger and crackling like newly fallen snow when rubbed or pressed), odorless when dry, but emitting a faint, peculiar odor when mixed with boiling water, and swelling on cooking into perfect jelly, which can be used to make a food for vegetarians, very smooth in consistency—unlike adulterated articles mixed with potato flour and other starches of lower value which contain larger particles.

Arrowroot in cooking

Arrowroot is used as an article of diet in the form of biscuits, puddings, jellies, cakes, hot sauces, etc., and also with beef tea, milk or veal broth, noodles in Korean cuisine. In the Victorian era it was used, boiled with a little flavoring added, as an easily digestible food for children and people with dietary restrictions. With today's greater understanding of its limited nutritional properties, it is no longer used in this way.^[1]

Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. It can also be used as a thickener for acidic foods, such as oriental sweet and sour sauce.^[3]

The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking. Like other pure starches, however, arrowroot is almost pure carbohydrate and devoid of protein, thus it does not equal wheat flour nutritionally.

Arrowroot thickens at a lower temperature than does flour or cornstarch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing. It doesn't mix well with dairy, forming a slimy mixture.^[4] It is recommended to mix arrowroot with a cool liquid before adding to a hot fluid. The mixture should be heated only until the mixture thickens and removed immediately to prevent the mixture from thinning. Overheating tends to break down arrowroot's thickening property. Substitute two teaspoons of arrowroot for one tablespoon of cornstarch, or one teaspoon of arrowroot for one tablespoon of wheat flour.^[3][5]

History

Archaeological studies in the Americas show evidence of arrowroot cultivation as early as 7,000 years ago. The name may come from aru-aru (meal of meals) in the language of the Caribbean Arawak people, for whom the plant is a staple. It has also been suggested that the name comes from arrowroot's use in treating poison arrow wounds, as it draws out the poison when applied to the site of the injury.

In the early days of carbonless copy papers, arrowroot, because of its fine grain size, was a widely used ingredient. After an economical way of centrifugally separating wheat flour was devised, arrowroot lost its role in papermaking (see arrowroot paper).

References

This article incorporates text from the public domain 1911 edition of The Grocer's Encyclopedia.

1. ^ ^{a b} http://www.newstatesman.com/200110290039
2. ^ http://www.frontiercoop.com/products.php?ct=spicesaz&cn=Arrowroot%2C+Pure#info
3. ^ ^{a b} Culinary Cafe - Arrowroot
4. ^ Starch Thickeners at The Cook's Thesaurus
5. ^ Arrowroot Powder Is A Thickening Agent

External links

• Maranta Image
• Arrowroot - Cana edulis
• arrowroot paper
• arrowroot photographic paper

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

Dansk (Danish)
n. - marantaplante

Nederlands (Dutch)
pijlwortel(meel)

Français (French)
n. - (Bot) maranta

Deutsch (German)
n. - (bot.) Pfeilwurz

Ελληνική (Greek)
n. - (μαγειρ.) μαραντάμυλο, αραρούτι, (φυτολ.) μαραντία η καλαμοειδής

Italiano (Italian)
maranta arundinacea (bot.)

Português (Portuguese)
n. - araruta (f) (Bot.)

Русский (Russian)
аррорут, маранта

Español (Spanish)
n. - maranta, arrurruz

Svenska (Swedish)
n. - arrowrot, maranta (bot.)

中文（简体）(Chinese (Simplified))
竹芋, 竹芋粉

中文（繁體）(Chinese (Traditional))
n. - 竹芋, 竹芋粉

한국어 (Korean)
n. - 칡의 일종, 칡가루

日本語 (Japanese)
n. - クズウコン, 澱粉の採れる植物, 葛粉

العربيه (Arabic)
‏(الاسم) الآروروت : نبات يستخرج من جذوره النشا, نشا المرنطه‏

עברית (Hebrew)
n. - ‮מרנטת הקנה (עמילן)‬

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