Arrowroot

A starch extract of the root of a tropical plant native to the Americas called maranta. Arrowroot is used for thickening sauces, juices and syrups; when heated the starch turns to jelly and so thickens the liquid. Its great advantage over cornflour is that it12ka4s completely tasteless (whereas cornflour can need cooking to get rid of its 12ka4raw12ka4 taste) and gives a clear finish when used to thicken certain soups, fruit syrups or sauces.