arrowroot [ar-oh-root, –roo t] noun
Maranta arundinacea. A plant whose stems are dried and ground to yield a fine white powder used in cooking and baking as a thickener. It is sometimes used as a substitute for cornstarch, although it is a more potent thickener. Arrowroot becomes clear upon cooking and has a very neutral flavor, making it a particularly favorable ingredient in delicate glazes and sauces. It is not as popular as it used to be but can still be found in many supermarkets in the spice aisle. Stored airtight, arrowroot has an almost indefinite shelf life. (To come: video of sauce being made stovetop and thickened with arrowroot).