otaheite arrowroot
Definition
Noun 1. A starch obtained from the root of the pia: "Otaheite arrowroot" refers to a type of edible starch extracted from the tuberous roots of the plant Tacca leontopetaloides, also known as the Polynesian arrowroot or pia plant. It is a fine, white powder used as a thickener in cooking.
Usage Examples
- The recipe calls for Otaheite arrowroot to thicken the sauce without making it cloudy.
- Before cornstarch became common, Otaheite arrowroot was a popular thickening agent.
- The gluten-free pudding was made using Otaheite arrowroot.
Advanced Usage
- Historical/Culinary Context: The term is often used in historical or traditional cooking contexts, referencing its use in Polynesian and 18th/19th-century European cuisine as a digestible starch for invalids and in fine puddings.
- The 19th-century cookbook described using Otaheite arrowroot for delicate blancmanges.
Variants and Related Words
- Polynesian arrowroot: Another common name for the same starch.
- Pia: The name for the plant () from which the starch is derived.
- Arrowroot (general): A broader category of starches from various plants (e.g., ) used for similar culinary purposes. "Otaheite arrowroot" is a specific type of arrowroot.
Synonyms
- Polynesian arrowroot starch
- Pia starch
Notes on Meaning
- Specificity: "Otaheite arrowroot" is a very specific term. In modern usage, the general term "arrowroot" (often from the plant) is more common. "Otaheite" is an archaic name for the island of Tahiti, indicating the starch's geographic origin.
Noun
-
a starch obtained from the root of the pia
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