Arrowroot starch is a fine white substance that is known variously as arrowroot starch, arrowroot flour, and arrowroot powder. The arrowroot plant is a tropical perennial herb whose food value lies in its starchy rootlike rhizomes. The starch of the arrowroot is of a very fine grain – much finer than potato starch; it is thus easily digestible and suitable for invalid and infant diets (for this purpose, make a smooth paste of the arrowroot, add warm milk or water and honey to taste). Arrowroot starch can be used to thicken gravies, soups, and fruit compotes in the same manner as cornstarch.
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