arrow root etymology

Etymology

The word "arrowroot" comes from the Arawak Native American word "arou-arou," which means "meal of meals."

Meaning

Arrowroot is a type of starch extracted from the roots of various tropical plants, primarily from the genus Maranta. It is a white, powdery substance with a bland flavor and is used as a thickening agent for sauces, soups, and other culinary preparations.

Origin

Arrowroot is native to tropical regions of the Americas, including the Caribbean, Mexico, and Central America. It was first cultivated by the Arawak people, who used it as a food source and for medicinal purposes.

Historical Use

Arrowroot was introduced to Europe in the 17th century by explorers and missionaries. It quickly became popular as a dietary supplement for infants and invalids due to its easy digestibility and bland flavor. In the 19th and 20th centuries, arrowroot was widely used as a thickening agent in various culinary preparations, particularly in the United Kingdom and its former colonies.

Modern Usage

Today, arrowroot is still used as a thickening agent in cooking. It is also used in the production of some commercial food products, such as baby food and tapioca pudding. Additionally, arrowroot has some medicinal applications, such as in the treatment of diarrhea and as a skin cleanser.

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