Arrowroot is a starch obtained from the rhizomes of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia integrifolia, and tapioca from cassava, which is often labelled as arrowroot. Though you can cook the root itself, arrowroot is more frequently consumed as a powder. It's used as a thickening agent for sauces, puddings, and jellies, as well as an ingredient in baked goods like cookies and cakes. Additionally, it's a popular replacement for wheat flour in gluten-free recipes.
