Arrowroot

Arrowroot is a natural starch extracted from the roots of plants of the Maranta genus, especially Maranta arundinacea. It is commonly used in cooking as a thickener and binder due to its fine and neutral texture, making it ideal for preparing desserts, soups, sauces, and baked goods.

Origin: Arrowroot has its origins in the tropical regions of Latin America, especially in Caribbean and Central American countries, where it has been used since pre-Columbian times by various indigenous communities. Its cultivation and traditional use have remained relevant to this day.

Properties: This starch stands out for being easily digestible and having a smooth and light texture. It is gluten-free, making it a suitable alternative for people with intolerance or celiac disease. Additionally, it provides a low amount of calories and serves to improve the consistency of foods without altering their original flavor.

Synonyms in Spanish from Latin America: depending on the region, arrowroot may also be known as almidón de arrurruz, almidón de maranta, fécula de arrurruz, or simply arrurruz.