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Ararot, also known as arrowroot, is a starch obtained from the rhizomes of several tropical plants, particularly Maranta arundinacea. It is commonly used as a thickening agent in cooking and baking due to its neutral flavor and smooth texture. Arrowroot is often favored for its ease of digestion and is suitable for gluten-free diets. Additionally, it can be used in various culinary applications, including sauces, puddings, and baby foods.
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