Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A starch obtained from the rhizomes of a tropical American perennial herb (Maranta arundinacea). It is used especially in cooking as a thickener.
- noun The rhizome of this plant, cooked and eaten as a vegetable or used for starch extraction.
- noun The plant itself.
- noun The edible starch obtained from the rhizomes or tubers of various other plants, including coontie.
- noun Any of these plants.
from The Century Dictionary.
- noun A starch obtained from the horizontal rhizomes of several species of Maranta.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Bot.) 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. - noun 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.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun 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.
- noun uncountable A
starchy substance obtained from the roots of the arrowroot plant used as a thickener.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun a nutritive starch obtained from the root of the arrowroot plant
- noun white-flowered West Indian plant whose root yields arrowroot starch
- noun canna grown especially for its edible rootstock from which arrowroot starch is obtained
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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The term arrowroot is said to be derived from the fact that the natives of the West Indies use the roots of the plant as an application to wounds made by poison arrows.
Catalogue of Economic Plants in the Collection of the U. S. Department of Agriculture William Saunders 1861
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Stir in arrowroot starch and cook for an additional 1-2 minutes, until thickened.
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Another reason that arrowroot is called for in recipes is that it is extremely digestible, moreso than regular wheat flour.
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Unlike cornstarch, however, arrowroot is completely flavorless and will not impart a starchy taste into puddings or other dishes that it is used to thicken.
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Unlike cornstarch, however, arrowroot is completely flavorless and will not impart a starchy taste into puddings or other dishes that it is used to thicken.
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Stir in arrowroot starch and cook for an additional 1-2 minutes, until thickened.
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Another reason that arrowroot is called for in recipes is that it is extremely digestible, moreso than regular wheat flour.
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Another reason that arrowroot is called for in recipes is that it is extremely digestible, moreso than regular wheat flour.
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Unlike cornstarch, however, arrowroot is completely flavorless and will not impart a starchy taste into puddings or other dishes that it is used to thicken.
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Arrowroot starch also called arrowroot flour is a great thickener for the South Beach Diet because it only takes about half as much arrowroot as it does flour or cornstarch to get the same amount of thickness.
Archive 2008-11-01 Kalyn Denny 2008
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