Arrowroot is a powdery, highly digestible starch that is commonly used in cooking throughout the Caribbean.
The plant, which is considered an herb, is native to the Caribbean and thrives in the tropical climate.The starch
comes from the rhizomes of the Maranta arundinacea plant.St.Vincent and Jamaica are the main producers
of the arrowroot starch.The name, arrowroot, comes from the indigenous Caribbean people and the manner
in which they used the plant to treat wounds from poisoned arrows.Also, because of its digestibility, the starch
was used medicinally in Victorian times to wean infants from mother's milk and nourish those with dietary
restrictions.Arrowroot starch also makes an excellent substitute for talcum powder in cosmetics and it was
once used in the paper making industry.Gastronomically speaking, arrowroot is gluten free.It's an excellent
substitute for cornstarch and flour as a thickening agent in sauces, gravies, pie fillings, and puddings.
Arrowroot starch is neutral tasting and tolerates acidic ingredients, such as citrus.The starch also freezes
well and dissolves well at lower temperatures.In fact, it must be cooked over low heat as it doesn't endure
high temperature cooking and does not reheat well.Also, arrowroot does not do well in milk-based cream
sauces (it changes the texture), but bakes well in cakes, cookies and biscuits made with milk.
