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.

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