Arrowroot is a versatile and nutritious starch that has been used for thousands of years. The origin of this remarkable plant is fascinating, spanning continents and centuries. Join me as we explore the rich history and ancestral roots of arrowroot.
What is Arrowroot?
Arrowroot refers to the starch obtained from the rhizomes or tubers of several tropical plants. The most common source is the arrowroot plant (Maranta arundinacea), a leafy herb native to the West Indies. Other plants like cassava, tapioca and Japanese arrowroot also provide arrowroot starch.
Arrowroot has been cultivated for over 7000 years in South America. Indigenous peoples like the Arawak relied on arrowroot as a staple food. The name may originate from ‘aru-aru’ meaning ‘meal of meals’ in Arawak language. Arrowroot was also used to treat poison arrow wounds absorbing toxins from injuries.
Today arrowroot is cultivated worldwide in tropical regions. The starch is extracted from the roots and has many culinary and industrial uses as a thickener or binding agent due to its neutral taste and ability to create clear gels.
Early Origins in South America
The earliest evidence of arrowroot cultivation dates back over 7,000 years in the tropical forests of South America. Starch grains found in the Caimito shelter in Panama indicate arrowroot was an important staple for indigenous peoples dating back to 5000 BCE.
Archaeological findings suggest arrowroot, cassava, sweet potato and other root crops were domesticated in the humid lowland Neotropics between 8000-5000 BCE These starchy rhizomes provided reliable nutrition in the pre-ceramic period before the development of agriculture
Arrowroot was likely spread through South America along with manioc and sweet potato by migrating tribes. It became a staple crop particularly in the Caribbean and West Indies where the climate supported broad cultivation.
Spread by Explorers to Asia and Africa
Arrowroot was unknown to Europeans until first encounters with indigenous Americans. The plant then rapidly spread worldwide during the Colonial period through early global trade routes.
By the 17th century, arrowroot was being brought back to Europe by merchants and explorers who discovered the valuable starch. It was first introduced to England from the West Indies around the early 1700s.
European colonists subsequently carried arrowroot to Africa and Asia. It was established as a crop in West Africa which later enabled cultivation in the Caribbean by African slaves and laborers. Arrowroot was also brought to India during British rule and adopted by peoples in Southeast Asia.
Expansion to the West Indies
While arrowroot originated in South America, it reached major commercial importance in the West Indies. Arrowroot was initially used by indigenous Carib and Garifuna peoples as food and medicine.
But from 1900-1965, arrowroot became a leading export crop in countries like Saint Vincent. Cultivation expanded rapidly to fill the economic gap left by declining sugar industries after emancipation. Arrowroot was an accessible crop for small farmers and generated vital income for rural communities.
Saint Vincent’s hot, humid climate enabled optimal arrowroot yields. By the 1960s, arrowroot comprised 50% of foreign export earnings for Saint Vincent. Today commercial cultivation continues in the northern Owia region, though at reduced levels.
Modern Rediscovery as a Gluten-Free Starch
Arrowroot fell out of favor as a staple food in the 20th century with the spread of other tropical crops. But it has seen resurgence in recent years along with greater awareness of gluten intolerance and demand for gluten-free, paleo-friendly foods.
Arrowroot starch has properties that make it uniquely suited for gluten-free cooking and baking. It prevents gluten formation, thickens at lower temperatures, and creates clear, neutral gels unlike other starchy flours. This has spurred renewed interest in arrowroot’s ancestral origins and consumption by ancestors who thrived without modern grains.
The Root of an Ancient Plant with Modern Appeal
Arrowroot has come full circle – from prehistoric cultivation in the Americas to global trade, and now back to prominence as a gluten and grain-free starch. This journey reveals how global interconnectedness through exploration deeply shaped the dissemination of plants and food.
Arrowroot is a culinary chameleon that has sustained diverse cultures across centuries. Its flexibility to adapt and integrate into cuisines across the world is rooted in its long history of cultivation and expansion. Arrowroot’s enduring appeal continues to be shaped by modern dietary preferences, even as we rediscover its ancient origins.
Japanese or Chinese arrowroot (Pueraria species)
Many English speakers know the climbing vines of the genus Pueraria by another common name: kudzu, from Japanese kuzu, infamous in North America because one species has become highly invasive there as “the vine that ate the South.” But in its native East Asia, kudzu has long been used for weaving, medicine, and cuisine. It is one of many plants mentioned in The Pillow Book, a work of Japanese poetry from 1000 AD. The starch can be used to make chewy or bouncy desserts like true arrowroot starch, and the hard, mild-tasting roots, distinctive due to their pronounced lengthwise ridges, can be prepared like potatoes, though they take longer to cook.
Chinese arrowroot or arrowhead (Sagittaria trifolia)
Native to China, this aquatic plant’s scientific name, Sagittaria, also alludes to arrows; think of Sagittarius, the Archer. In this case, the name comes from the triangle shape of the plant’s leaves. In Mandarin it’s called cí gu, meaning “arrowhead.” It’s a relative of the wild edibles wapato and katniss, both native to North America. The nutritious rounded bulbs of Sagittaria (labeled as “arrowroot” at my local Chinese grocery store) are not used to produce starch commercially, and are different in appearance from true arrowroot. They taste similar to potato but are more crunchy and have to be cooked for a long time to soften them.
History of All Human Staple Foods
FAQ
What is the history of the arrowroot plant?
What is arrowroot derived from?
Is arrowroot grown in the United States?
What is arrowroot used for medically?
Is arrowroot a perennial?
Arrowroot is a perennial plant growing to a height of between 0.3 m (1 ft) and 1.5 m (5 ft). Its leaves are lanceolate. The edible part of the plant is the rhizome. Twin clusters of small white flowers bloom about 90 days after planting. The plant rarely produces seeds and reproduction is typically by planting part of a rhizome with a bud.
When did arrowroot grow?
Arrowroot, along with leren ( Calathea allouia ), squash ( Cucurbita moschata ), and bottle gourd ( Lagenaria siceraria) became cultivated plants in northern South American and Panama between 8200 BC and 5600 BC.
Is arrowroot a West Indian plant?
Tous-les-mois, or tulema arrowroot ( Canna coccinea ), is another West Indies plant and produces a larger-grained product. East India arrowroot is a product of several species of the genus Curcuma, of the family Zingiberaceae, chiefly C. angustifolia, native to central India.
Is arrowroot a starch?
Arrowroot is easily digested and is used in diets requiring bland, low-salt, and low-protein foods. The name arrowroot is sometimes applied to starches obtained from other plants and used as substitutes for true arrowroot. Tous-les-mois, or tulema arrowroot ( Canna coccinea ), is another West Indies plant and produces a larger-grained product.