arrowroot


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ar·row·root

 (ăr′ō-ro͞ot′, -ro͝ot′)
n.
1.
a. A starch obtained from the rhizomes of a tropical American perennial herb (Maranta arundinacea). It is used especially in cooking as a thickener.
b. The rhizome of this plant, cooked and eaten as a vegetable or used for starch extraction.
c. The plant itself.
2.
a. The edible starch obtained from the rhizomes or tubers of various other plants, including coontie.
b. Any of these plants.

[By folk etymology from Arawak aru-aru, meal of meals (from its being used to draw poison from arrow wounds).]
Word History: The arrowroot is just one of many plants that the European settlers and explorers discovered in the New World. The Arawak, a people who formerly lived on the Caribbean islands and continue to inhabit certain regions of Guiana, named this plant aru-aru, meaning "meal of meals," so called because they thought very highly of the starchy, nutritious meal made from the arrowroot. The plant also had medicinal value because its tubers could be used to draw poison from wounds inflicted by poison arrows. The medicinal application of the roots provided the impetus for English speakers to remake aru-aru into arrowroot, first recorded in English in 1696. Folk etymology—the process by which an unfamiliar element in a word is changed to resemble a more familiar word, often one that is semantically associated with the word being refashioned—has triumphed once again, giving us arrowroot instead of the direct borrowing of aru-aru.

arrowroot

(ˈærəʊˌruːt)
n
1. (Plants) a white-flowered West Indian plant, Maranta arundinacea, whose rhizomes yield an easily digestible starch: family Marantaceae
2. (Elements & Compounds) the starch obtained from this plant
3. (Plants) any of several other plants whose rhizomes or roots yield starch

ar•row•root

(ˈær oʊˌrut, -ˌrʊt)

n.
1. a tropical American plant, Maranta arundinacea, cultivated for its fleshy tubers, which yield an edible starch.
2. the fine-textured, readily digestible starch of this plant, used in cooking as a thickener and for bland diets.
3. any of several similar starches obtained from other tuberous plants.
[1690–1700]

arrowroot

A fine-grained starch prepared from the rhizomes of a tropical plant. Excellent for thickening sauces.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.arrowroot - a nutritive starch obtained from the root of the arrowroot plantarrowroot - a nutritive starch obtained from the root of the arrowroot plant
amylum, starch - a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles
2.arrowroot - white-flowered West Indian plant whose root yields arrowroot starcharrowroot - white-flowered West Indian plant whose root yields arrowroot starch
maranta - any of numerous herbs of the genus Maranta having tuberous starchy roots and large sheathing leaves
3.arrowroot - canna grown especially for its edible rootstock from which arrowroot starch is obtainedarrowroot - canna grown especially for its edible rootstock from which arrowroot starch is obtained
canna - any plant of the genus Canna having large sheathing leaves and clusters of large showy flowers
Translations
arrowrootmaranta arundinacea

arrowroot

[ˈærəʊruːt] Narrurruz m

arrowroot

[ˈærəʊruːt] narrow-root m
References in classic literature ?
Emma, on reaching home, called the housekeeper directly, to an examination of her stores; and some arrowroot of very superior quality was speedily despatched to Miss Bates with a most friendly note.
Adrienne found that by using the wine which still remained, as well as some sugar and arrowroot, her grandmother could be made comfortable for just ten sous a day.
1 tablespoon plus 1/3 cup cornstarch (may substitute arrowroot starch)
For the rhubarb: 600g Yorkshire forced rhubarb 100g unrefined golden caster sugar The juice of 1 large lemon For the red sauce: Rhubarb poaching juice 1 small punnet raspberries A few teaspoons ground arrowroot For the creme patissiere: 140ml full-cream milk 1 vanilla pod 2 medium free-range egg yolks 30g unrefined golden caster sugar 10g plain flour 10g cornflour Yellow food colouring Extras: Brioche hotdog buns (one per person) Mint, for garnish Small piping bags Method: To prepare the rhubarb, trim the leaves and bases from the stalks if necessary.
Mushroom and Truffle Sauce 25g butter 1 medium shallot, finely chopped 1 tablespoon brandy 100g chestnut mushrooms, finely chopped 1 tablespoon porcini mushrooms, chopped 1 teaspoon truffle paste 1 x 400ml can beef consomme 2 tablespoons double cream (optional) Sea salt and black pepper to taste 2 tablespoons arrowroot dissolved in 4 tablespoons red wine Method | | Melt the butter in a small pan, add the shallot, stir through and saute until soft.
thyme, tarragon 8 slices Parma ham For the mushroom and truffle sauce: 25g butter 1 medium shallot, finely chopped 1 tablespoon brandy 100g chestnut mushrooms, finely chopped 1 tablespoon porcini mushrooms, chopped 1 teaspoon truffle paste 1 x 400ml can beef consomme 2 tablespoons double cream (optional) 2 tablespoons arrowroot dissolved in red wine What you do First make the filling - melt the butter, add the onions and cook slowly until soft.
Arrowroot Capital Management, LLC, a software-focused growth equity firm, has announced the closing of its third fund, Arrowroot Capital III, L.
INGREDIENTS 100g unsalted butter; 300g plain chocolate broken into pieces; 4 medium free-range eggs 3 tbs brown sugar; Pinch of salt; 3 tbs of arrowroot METHOD 1.
FLOURLESS MINI CHOCOLATE CAKES (Makes 6) Rachel Stevens INGREDIENTS 100g unsalted butter; 300g plain chocolate broken into pieces; 4 medium free-range eggs 3 tbs brown sugar; Pinch of salt; 3 tbs of arrowroot METHOD 1.
RACHEL STEVENS - FLOURLESS MINI CHOCOLATE CAKES (MAKES 6) 100g unsalted butter 300g plain chocolate broken into pieces 4 medium free-range eggs 3 tbs brown sugar pinch of salt 3 tbs of arrowroot 1.
Catanauan town's 'uraro' cookies, made from arrowroot, have been attracting markets here and abroad.
4 Mix the arrowroot and water in a small bowl or jug, add a spoonful of the hot stock, stir and return to the pan and stir over a low heat until it thickens.