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arrowroot
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arrowroot

Starchy substance used as a thickener in cooking, produced from the clumpy roots of various tropical plants. The true arrowroot (Maranta arundinacea) was used by native South Americans as an antidote against the effects of poisoned arrows.

The West Indian island of St Vincent is the main source of supply today. The plant roots and tubers are dried, finely powdered, and filtered. Because of the small size of the starch particles, the powder becomes translucent when cooked.



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