Arrowroot

a starch much used for food. This food starch is obtained from a number of tropical plants, but the genuine arrowroot is made from a West Indian species that has spread to other tropical countries. The arrowroot plant grows about two feet high. It bears white irregular flowers and berries about the size of currants. Each plant produces an underground cluster of scaly white rootstalks which, when mature, yield one-fourth of their own weight of a fine starch. It is valued as a table delicacy for puddings, etc., and as food easily digested by children. Arrowroot may be prepared in small quantities by washing, peeling, pounding, and mixing with an abundance of water. Water takes up the starch, the fiber is then strained out, and the water is allowed to stand. After the starch settles the water is drawn off. The starch is then dried and is ready for use. On a large scale these operations are carried on with mills and vats and drying pans, but the general principles are the same. St. Vincent, one of the Windward Islands, exports a large quantity of arrowroot. Great Britain imports 400,000 pounds of arrowroot a year. See Starch; Sago; Cassava