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- History
- Uses
- Cultivation in Saint Vincent and the Grenadines
- Starch extraction process
- Culinary
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thumb|Zamia integrifolia
Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia integrifolia, and tapioca from cassava (Manihot esculenta), which is often labeled arrowroot. In Kenya, "arrowroot" refers to nduma, a plant known elsewhere as taro. Polynesian arrowroot or pia (Tacca leontopetaloides), from Palawan-Philippines arrowroot ("uraro/araro"), Guyana arrowroot (Dioscorea alata), Japanese arrowroot (Pueraria lobata), also called kudzu, and purple arrowroot Canna indica, are used in similar ways. In Odisha, India, it is called ପାଳୁଅ (paḷua).thumb|Maranta arundinacea
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Garifuna
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Tacca leontopetaloides
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India
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Americas
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agriculture
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sugar
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protein
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carbohydrate
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Odisha
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cassava
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Colocasia esculenta
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cake
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public domain
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digital object identifier
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International Standard Serial Number
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starch
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odor
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harvest
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rhizome
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Q180686
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