Arrowroot, Tuber, Edible Starch & Culinary Uses

Arrowroot, any of several species of the genus Maranta, members of the family Marantaceae, the rhizomes, or rootstocks, of which yield an edible starch. The most commonly used species is M. arundinacea, the source of genuine, or West Indies, arrowroot. This herbaceous perennial, a native of Guyana

The edible rhizomes of arrowroot (Maranta arundinacea). Photograph by

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PDF) Characterization of arrowroot (Maranta arundinacea) starch as a potential starch source for the food industry

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