Hanapin
sago, panghimagas
What is an "arrowroot"?
Arrowroot is a starchy root vegetable derived from the rhizomes of the Maranta arundinacea plant. It is native to tropical regions and is cultivated for its culinary and medicinal properties. Arrowroot is similar in appearance to ginger, with long, slender rhizomes that are beige or white in color. It has a mild flavor and is prized for its thickening properties when cooked. Arrowroot is commonly used as a thickening agent in soups, sauces, gravies, and desserts, as it creates a smooth texture without imparting any flavor. It is also gluten-free, making it a popular alternative for those with dietary restrictions. In addition to its culinary uses, arrowroot has been used historically in traditional medicine for its purported health benefits, including aiding digestion and soothing upset stomachs.
araro, panganan (based on local use)
What is "arrowroot"?
Arrowroot is a fine, white starch extracted from the roots of the arrowroot plant, Maranta arundinacea. It is commonly used as a thickening agent in cooking and baking due to its neutral flavor, gluten-free nature, and ability to form a clear, glossy gel when mixed with liquids. Arrowroot powder is often used as a substitute for cornstarch or flour in recipes where a clear or glossy consistency is desired, such as sauces, gravies, puddings, and pie fillings. Additionally, it can be used as a binder in gluten-free baking or as a coating for fried foods to create a crisp texture.
word family
arrowroot
