Arrowroot, common name for
a variety of nutritious starch extracted from the roots of certain plants
growing in tropical countries, or the plants from which such starch
is obtained. The true arrowroot plant, sometimes also called Bermuda
arrowroot, is native to tropical Central America and is extensively
cultivated in the Caribbean region. It grows up to 2 m (6 ft 6 in) tall.
An acre (0.4 hectares) of arrowroot yields about 6 tonnes of rhizomes,
or fleshy roots, from which about 1 tonne of starch is obtained. Arrowroot,
more easily digested than other forms of starch, is also obtained from
other plants of the same family. Florida arrowroot, which is poisonous
until boiled, is prepared from a cycad. Arrowroot has been used to absorb
poison from arrow wounds, hence the name. (
Fig: True arrowroot plant)
Arrowroot and tapioca starch are very similar in source, manufacture
and paste characteristics. As a result they are often confused. In fact,
some commercial "arrowroot starch" marketed is actually tapioca starch.
The extraction and refining is similar to cassava
(tapioca). The peel contains a bitter constituent.
Scientific classification: Arrowroots belong to
the family Marantaceae. The true arrowroot plant
is classified as Maranta arundinacea. Florida
arrowroot is prepared from Zamia integrifolia of the cycad family
Zamiaceae. Other sources of starch named arrowroot are:
Curcuma angustifolia - Zingiberacea; Canna edulis -
Cannaceae. The starch of cassava yields a product called Brazilian
arrowroot.
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Arrowroot starch
(Amylum Marantae):
From 10 to 55 microns.
/BG
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