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n. A starch obtained from the rhizomes of a tropical American perennial herb (Maranta arundinacea). It is used especially in cooking as a thickener.

n. The rhizome of this plant, cooked and eaten as a vegetable or used for starch extraction.

n. The plant itself.

n. The edible starch obtained from the rhizomes or tubers of plants in the genera Canna and Tacca.

n. Any of these plants.

n. A large perennial herb (Maranta arundinacea - family Marantaceae) native to the Caribbean area. It has large green leaves about 15 centimeters long with white stripes.

n. A starchy substance obtained from the roots of the arrowroot plant used as a thickener.

n. A white-flowered west Indian plant of the genus Maranta, esp. Maranta arundinacea, now cultivated in many hot countries. Its root yields arrowroot starch. It said that the Indians used the roots to neutralize the venom in wounds made by poisoned arrows.

n. A nutritive starch obtained from the rootstocks of Maranta arundinacea, and used as food, esp. for children an invalids; also, a similar starch obtained from other plants, as various species of Maranta and Curcuma.

n. A starch obtained from the horizontal rhizomes of several species of Maranta.

n. a nutritive starch obtained from the root of the arrowroot plant

n. white-flowered West Indian plant whose root yields arrowroot starch

n. canna grown especially for its edible rootstock from which arrowroot starch is obtained

"Stir in arrowroot starch and cook for an additional 1-2 minutes, until thickened."

amylum    starch    maranta    canna   

Florida arrowroot   

american arrowroot    obedience plant   

sago    farina    cornmeal    buckwheat    oatmeal    maize    cornflour    suet    allspice    lentil