a white-flowered west Indian plant associated with genus Maranta esp Maranta arundinacea today cultivated in lots of hot countries Its root yields arrowroot starch It stated your Indians utilized the roots to neutralize the venom in wounds produced by poisoned arrows
- a nutritive starch acquired through the base of the arrowroot plant
- white-flowered West Indian plant whose root yields arrowroot starch
- canna cultivated particularly for its delicious rootstock where arrowroot starch is acquired
- a-west Indian plant for the genus Maranta, esp. M. arundinacea, now developed in many hot countries. It said the Indians utilized the origins to neutralize the venom in wounds made by poisoned arrows.
- A nutritive starch obtained through the rootstocks of Maranta arundinacea, and utilized as food, esp. for children an invalids; in addition, the same starch acquired off their flowers, as numerous species of Maranta and Curcuma.
1690s, from arrow + root (n.). So named since it had been always soak up toxins from poison-dart injuries.
A tasteless, starchy material utilized as a thickening representative.
- A starch comparable in features and characteristics as cornstarch. White, powdery thickening broker ground finer than flour. Its preferable to cornstarch since it provides an obvious finish, as opposed to a cloudy paste. Arrowroot is extracted from rhizomes and ended up being historically used by American Indians to cure arrow wounds, for this reason title.
arrowroot [starch, flour]
(letter.) A-west Indian plant associated with genus Maranta, esp. M. arundinacea, today developed in many hot countries. It said your Indians used the origins to neutralize the venom in wounds produced by poisoned arrows.
- (letter.) A nutritive starch obtained from rootstocks of Maranta arundinacea, and utilized as meals, esp. for kids an invalids; additionally, an equivalent starch gotten off their flowers, as different types of Maranta and Curcuma.
The underground stems (rhizomes or tubers) are rich in starch; from that of Arum maculatum Portland arrowroot was formerly extensively prepared by pounding with water and then straining; the starch was deposited from the strained liquid.