Arrowroot is a starch that has been used for thousands of years, originating in the tropical regions of Central America This versatile starch can thicken soups, sauces, and desserts, and also has medicinal benefits But there is some confusion around the term “arrowroot” as it applies to a variety of different starch-producing plants. Let’s explore the many types of this handy pantry staple.
True Arrowroot
The plant known scientifically as Maranta arundinacea is considered the “true” arrowroot, and has been cultivated in South America and the Caribbean for over 7,000 years. The Arawak people called it aru-aru, meaning “meal of meals.” It earned the name arrowroot because it was used to draw out toxins from poison arrow wounds.
True arrowroot extract comes from the starchy rhizomes of Maranta arundinacea. It produces small white flowers and can grow up to 6 feet tall. It thrives in the humid tropics. When dried and ground down, it becomes the velvety soft, white arrowroot powder that acts as a thickener and adds silkiness to desserts.
Tapioca
Tapioca starch comes from the cassava plant, with the scientific name Manihot esculenta. Cassava is a woody shrub also native to South America. The roots are processed to extract the pure starch which settles on the bottom, called tapioca.
Tapioca produces glossy pearls when heated and stirred that give a unique chewy texture to puddings and desserts. It is commonly used to make tapioca pudding and bubble tea boba pearls. Though sometimes labeled as arrowroot, tapioca has distinct properties from Maranta arrowroot.
Florida Arrowroot
The coontie palm with the scientific name Zamia integrifolia is native to Florida. In the 19th century the Seminole tribe taught settlers how to process the roots to extract the starch. For a time it was a large arrowroot industry in Florida and was marketed as “Florida arrowroot.” However, the roots and seeds contain toxins that have to be carefully removed, so it was banned by the FDA. Today the coontie palm is just an ornamental plant.
Taro
Taro is the common name for Colocasia esculenta, a tropical plant grown for its edible starchy corms. The small varieties are sometimes called eddo or dasheen. Taro has many common names including “arrowroot”, though it is different than Maranta arrowroot.
Taro root is a common staple in Africa, Asia, and the Pacific Islands. It can range from white to purple. In Hawaii, taro is used to make the traditional dish called poi. Taro flour can be used as a substitute for wheat flour.
Chinese Arrowroot
Chinese arrowroot refers to a variety of edible rhizomes from the kudzu vine species Pueraria. Kudzu is an invasive vine in the southern United States, but in Asia the starchy kudzu roots are eaten like potatoes. They have to be cooked a long time to soften.
Kudzu starch can also be used like arrowroot powder. In Japan it is called kuzu starch and used to make chewy sweets. The roots are also used in Chinese medicine. The arrowroot name comes from the leaves which are shaped like arrows.
East Indian Arrowroot
The curry plant relative Curcuma angustifolia is sometimes called East Indian arrowroot. In India, the plant is known as tikhur and grown for its medicinal value and starchy rhizome. The beautiful artichoke-like flowers are also edible. The starch from tikhur is used in sherbet drinks and gritty breads.
Arrowhead
Chinese arrowhead is an aquatic plant with the scientific name Sagittaria trifolia. The name comes from the distinct arrow shape of the leaves. The small, round corms are edible when cooked thoroughly. Though sometimes labeled arrowroot, this plant is not used commercially for its starch.
Water Yam
Another aquatic plant called Thalia geniculata is referred to as arrowroot in some places because of its arrow-shaped leaves. Common names are water yam, alligator flag, and swamp lily. The roots reportedly have a swampy flavor. This plant is foraged in the wild but not cultivated.
Takeaways
While Maranta arundinacea is considered the true arrowroot, the term “arrowroot” gets attached to a variety of root vegetables and starch extracts. Tapioca, taro, kudzu, and more may be labeled arrowroot. Check for Latin names to know exactly which starch is in a product.
Arrowroot is a timeless and versatile pantry item found in kitchens around the world. From tribal meals in the rainforest to modern restaurant kitchens, arrowroot’s ability to add silkiness and sheen comes from ancient traditions passed down through generations. Experiment with the many varieties to discover arrowroot’s full potential.
West Indian arrowroot (Maranta arundinacea)
This rainforest plant with an edible rhizome has been cultivated in South America and the Caribbean for as long as 7,000 years. While some sources claim that the name arrowroot comes from the Indigenous Arawak term aru-aru, meaning “meal of meals,” others say it comes from an early medicinal use, as a poultice to draw the toxins from poisoned arrow-wounds.
In the 1800s, M. arundinacea started to be grown on a large scale for its starch in tropical regions of the Americas. Nineteenth-century American cookbooks feature recipes for milky puddings and blancmanges thickened with arrowroot starch, which works similarly to cornstarch as a binding agent. Since then, the popularity of this plant as a source of starch led other plants to be given the same common name. If it’s a root used to produce starch, somebody has probably called it arrowroot at some point.
Some companies, such as Bob’s Red Mill, identify their arrowroot powder as coming from Maranta arundinacea. Other commercial arrowroot starch comes from related South American species in the genus Maranta, and it’s not always possible to know which one you’re getting. All of them have similar properties in cooking, so as long as the name Maranta is indicated on packaging you can feel confident that you’re using the “original” arrowroot.
What’s in a name? The Confusing Truth About Arrowroot
THIS ARTICLE IS ADAPTED FROM THE JANUARY 20, 2024, EDITION OF GASTRO OBSCURA’S FAVORITE THINGS NEWSLETTER. YOU CAN SIGN UP HERE.
While the common names of plants and animals vary around the globe, their scientific names stay the same everywhere. Scientific nomenclature is not without issues (like India’s native curry leaf being named in honor of two European botanists), but it can be a helpful tool for identifying ingredients, especially international groceries from non-English speaking countries. Such products may be labeled with the wrong English name (I once bought “fennel seeds” from a Chinese store that turned out to be cumin), or with their scientific name in place of the English name, like Auricularia instead of wood-ear mushroom. And some ingredients are so locally specific that their “common English name,” even if it’s used, is not so common. English rock samphire probably doesn’t ring any more bells than kritamos, the native name for the Greek edible plant Crithmum maritimum.
Then, there’s the case of different ingredients that share a common English name. Take the example of arrowroot. While you may encounter arrowroots sold as vegetables, arrowroot starch is its most-common commercial form, also called arrowroot flour or powder. But the shocking truth is that there is no one arrowroot plant. There are actually around 10 edible plants that may be referred to as arrowroot; a quiverful of them, if you will. Each has its own scientific name and its own culinary uses. With a little help from scientific nomenclature, Gastro Obscura is here to explain one of the least-straightforward terms in food.
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FAQ
Are all arrowroot plants edible?
How to identify an arrowroot plant?
Are taro and arrowroot the same thing?
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 vegetable?
While you may encounter arrowroots sold as vegetables, arrowroot starch is its most-common commercial form, also called arrowroot flour or powder. But the shocking truth is that there is no one arrowroot plant. There are actually around 10 edible plants that may be referred to as arrowroot; a quiverful of them, if you will.
How many arrowroot plants are there?
There are actually around 10 edible plants that may be referred to as arrowroot; a quiverful of them, if you will. Each has its own scientific name and its own culinary uses. With a little help from scientific nomenclature, Gastro Obscura is here to explain one of the least-straightforward terms in food.
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.