Arrowroot is a starch obtained from the roots of many plants.

There is the Marania Arimdiuacea, Tacca Oceana, Manihot, and Curcuma roots. Of these, the Maranta arrowroot is considered the best, and is sold in England by the name of Bermuda or Jamaica arrowroot.

Arrowroot will not sustain life alone, though it makes pleasant puddings, fritters, a clear jelly, and a milk posset.

Potato flour makes a nice imitation arrowroot pudding, and is much better for thickening gravies than common wheat flour.

The goodness of arrowroot may be tested by letting the transparent jelly made from it stand for twenty-four hours, when, if the jelly becomes thin, the arrowroot is pure. Arrowroot varies greatly in price.