Arrowroot

Maranta arundinacea

root

A fine white starch from the rhizome of a large plant of the American rainforests; it thickens sauces and creams. Once cooked and cooled, part of its starch becomes resistant.

Origin

Tropical America

Season (United States)

imported · all year round

Preparation

The starch is first mixed with a little cold liquid, then stirred into the hot sauce or custard: it thickens within a minute, before boiling, and stays glossy; one tablespoon per quarter litre.

Did you know?

Its name is said to come from its arrow-shaped roots; in French it is also called arrow herb or dittany.