arrow-root

Noun

arrowroot (countable and uncountable, plural arrowroots)

1. Maranta arundinacea from the Marantaceae family, a large perennial herb native to the Caribbean area with green leaves about 15 centimeters long.
   • The East India arrowroot was considered the best; and the French West India arrowroot not so good. The East India arrowroot had the finest grains; the second finest were those from the potato; and third the tous les mois or French West India arrowroot; […]1845, Edwin Lankester, “Lecture II. Starch—Potato—Arrow-root—Tapioca—Protein—Wheat—Maize—Rice.”, in Report of Lectures on the Natural History of Plants Yielding Food; […], London: John Churchill...
2. Usually preceded by an attributive word: some other plant whose rhizomes are used to prepare a substance similar to arrowroot (sense 3), such as Zamia integrifolia (Florida arrowroot) or Pueraria montana var. lobata (Japanese arrowroot or kudzu).
   • Arrowroot (pia) is a member of the Tacca family. […] The ancient Hawaiians used the arrowroot (pia) as a food and as a medicine.1982, Lois Lucas, “Arrowroot: Pia”, in Plants of Old Hawaii, Honolulu, Hi.: Bess Press, →ISBN, page 4
3. (uncountable) A starchy substance obtained from the rhizomes of an arrowroot plant used as a thickener.
   • Dr. Ifill could state, with certainty, that all the arrow-root imported into this country from Barbadoes, was made from the maranta; […] The difference in the quality of the arrow-roots imported into this country, depended on the care which had been employed in the preparation. The greater number...1840 February 1, “Medico-botanical Society. Arrow-root, Genuine and Impure.—Test for Ascertaining Its Quality.—Skin Diseases.”, in Thomas Wakley, editor, The Lancet, volume I, number 857, London...
4. Other plants with similar appearance or properties, such as common yarrow (Achillea millefolium)|