Arrowroot (also arrowroot starch) is a fine starch from the root of the West Indian arrowroot plant (Maranta arundinacea). Occasionally, Florida arrowroot root and cassava root are labelled as arrowroot. The term "kudzu flour" is also sometimes used.
Arrowroot is a versatile starch that can be used for puddings, jellies, cakes, sauces, noodles and broths. It is gluten-free and has been used as a substitute for wheat flour in baking and cooking.
Arrowroot is a popular choice for thickening sauces because it has a lower gelatinization temperature than flour or cornstarch, is not weakened by acids, and is not affected by freezing.