arrowroot
/'ærəru:t/
Definition
- Noun:
- A tropical plant: A plant, specifically of the genus Maranta (especially Maranta arundinacea), cultivated for its edible rhizomes (rootstocks).
- A starchy substance: A fine, easily digestible starch extracted from the rhizomes of the arrowroot plant.
- The plant's rhizome: The rootstock itself, which is the source of the starch.
Examples of Usage
- Noun:
- Arrowroot is often used as a thickening agent in sauces and puddings.
- The gardener cultivated arrowroot for its valuable starch.
- This gluten-free recipe calls for two tablespoons of arrowroot.
Advanced Usage
- "Arrowroot starch" or "Arrowroot powder": The refined starch product, commonly used in cooking and baking.
- For a clear glaze, arrowroot starch is preferable to cornstarch.
- "Arrowroot biscuit" or "Arrowroot cookie": A type of simple, digestible cookie historically made with arrowroot flour.
- The patient was given plain arrowroot biscuits.
Variants and Related Words
- Maranta (n): The botanical genus name for the arrowroot plant.
- Starch (n): A broader category of carbohydrates; arrowroot is a specific type of starch.
Synonyms
- Thickening agent: A substance used to thicken liquids (arrowroot serves this function).
- Root starch: Starch derived from plant roots or rhizomes.
Related Phrases
- To thicken with arrowroot: To use arrowroot starch to make a liquid mixture more viscous.
- Always mix arrowroot with a cold liquid before adding it to a hot sauce to thicken it.
Noun
-
canna grown especially for its edible rootstock from which arrowroot starch is obtained
-
white-flowered West Indian plant whose root yields arrowroot starch
-
a nutritive starch obtained from the root of the arrowroot plant
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