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Arrowroot

Arrowroot is the common name for Maranta arundinacea, a tropical perennial herb in the Marantaceae family grown mainly for its starchy rhizomes.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Arrowroot is the common name for Maranta arundinacea, a tropical perennial herb in the Marantaceae family grown mainly for its starchy rhizomes. The rhizomes are processed into arrowroot starch or flour, which is used as a thickener and in some food products. The plant is native to tropical parts of the Americas and is also grown in other tropical regions.

Taxonomy and naming

Arrowroot is commonly identified as Maranta arundinacea in the ginger order family Marantaceae. It is also known by names such as West Indian arrowroot and maranta.

Description

The plant is an erect, herbaceous perennial with large leaves and underground rhizomes. Sources describe it as a tropical plant that may reach about 1.2 to 1.5 metres, or up to about 5 feet, in height.

Uses

Its rhizomes are harvested and processed into a fine starch called arrowroot powder. The starch is used in cooking, particularly as a thickener, and is also described as a gluten-free alternative ingredient. In Canada, arrowroot is sold as a gluten-free starch and culinary thickener in food stores and used in baking.

Distribution and cultivation

Arrowroot is native to tropical parts of the Americas and is cultivated in tropical areas worldwide. It grows in moist forest habitats and is also grown as an edible or ornamental plant in some regions.

Key facts

  • Arrowroot refers most commonly to Maranta arundinacea, a tropical herb grown for its edible, starch-rich rhizomes.
  • Arrowroot starch is used as a thickener and flour substitute in cooking and baking.
  • The common name is said to come from a historical use of the plant as a poultice for arrow wounds.
  • Arrowroot is cultivated in tropical regions beyond its native range.
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Canadian context

Arrowroot is relevant to Canadian readers mainly as a gluten-free starch and culinary thickener sold in food stores and used in baking.

Frequently asked questions

What is arrowroot?
Arrowroot usually refers to Maranta arundinacea, a tropical perennial herb grown for its starchy rhizomes.
What part of the plant is used?
The underground rhizomes are harvested and processed into starch or flour.
What is arrowroot used for?
It is mainly used as a thickener in cooking and baking, and as a flour alternative in some recipes.
Where is arrowroot native to?
It is native to tropical parts of the Americas, including Central and South America.
Why is it called arrowroot?
One source says the name comes from its historical use as a poultice to draw poison from arrow wounds.

References

  1. North Carolina State Extension Plant Toolbox — https://plants.ces.ncsu.edu/plants/maranta-arundinacea/
    Supports: Common name, growth habit, native range, and origin of the name arrowroot.
  2. Specialty Produce — https://specialtyproduce.com/produce/Arrowroot_14337.php
    Supports: Scientific name, family, edible starchy rhizome, and uses.
  3. Useful Tropical Plants — https://tropical.theferns.info/viewtropical.php?id=Maranta+arundinacea
    Supports: Plant form, cultivation, and use of the starch-rich root.
  4. Growables — https://www.growables.org/informationVeg/documents/Arrowroot.pdf
    Supports: Arrowroot as a collective name for several rhizome-bearing plants and general crop description.
  5. Green Harvest — https://greenharvest.com.au/blogs/growing-information/west-indian-arrowroot-growing-information
    Supports: Rhizome processing, culinary uses, and tropical cultivation.
  6. Medical News Today — https://www.medicalnewstoday.com/articles/arrowroot
    Supports: Description of arrowroot as a starchy vegetable, powder, and thickener.