arrowroot

10 ENTRIES FOUND:

ar·row·root

noun \-ˌrüt, -ˌrt\

: a powdery substance that is made from the root of a tropical plant and that is used in cooking to make liquids thicker

Full Definition of ARROWROOT

1
a :  any of a genus (Maranta of the family Marantaceae, the arrowroot family) of tropical American plants with tuberous roots; especially :  one (M. arundinacea) whose roots yield an easily digested edible starch
b :  any of several plants (as coontie) that yield starch
2
:  starch yielded by an arrowroot

First Known Use of ARROWROOT

1696

ar·row·root

noun \ˈar-ō-ˌrüt, ˈar-ə-, -ˌrt\   (Medical Dictionary)

Medical Definition of ARROWROOT

1
a : any plant of the genus Maranta; especially : one (M. arundinacea) whose roots yield an easily digested edible starch b : any of several plants (as of the genera Zamia and Curcuma) that yield a similar starch
2
: starch yielded by an arrowroot

arrowroot

noun    (Concise Encyclopedia)

Any of several plant species of the genus Maranta (family Marantaceae), whose rhizomes yield an edible starch. Chief among these is the herbaceous perennial M. arundinacea, the source of genuine, or West Indies, arrowroot. The powder obtained from the harvested roots is almost pure starch; it is used in cookery as a thickener. Arrowroot is easily digested and is used in diets requiring bland, low-salt, and low-protein foods. Its name is sometimes applied to starches obtained from other plants and used as substitutes for true arrowroot. Brazilian arrowroot, from the cassava plant, is the source of tapioca.

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