What is arrowroot classified as? A Look at Its Botanical and Culinary Identity

November 24, 2025 •

3 min read

Over 7,000 years ago, indigenous South American cultures began cultivating arrowroot for its versatile medicinal and culinary uses. This history raises a common question: what is arrowroot classified as, given its dual identity as both a plant and a processed product?

Quick Summary

Arrowroot is botanically classified as a perennial herb, specifically Maranta arundinacea, belonging to the Marantaceae family. In a culinary context, the term most commonly refers to the easily digestible, gluten-free starch extracted from the plant's starchy underground rhizomes.

Key Points

Botanical Identity: The true arrowroot plant is scientifically known as Maranta arundinacea, a perennial herb native to the tropical Americas.
Family Membership: Arrowroot belongs to the Marantaceae family, which is known for its rhizomatous, starch-producing plants.
Culinary Role: In the kitchen, 'arrowroot' most often refers to the highly digestible, gluten-free starch extracted from the plant's underground rhizomes.
Thickening Agent: Its primary culinary classification is as a thickening agent, prized for creating clear, glossy sauces and gravies without a floury taste.
Misconceptions: The term 'arrowroot' can sometimes be mistakenly applied to starches from other plants, like cassava, highlighting the need to distinguish between true arrowroot and its substitutes.
Dietary Niche: Arrowroot powder is a popular gluten-free and grain-free alternative to traditional thickeners like wheat flour or cornstarch, suitable for various dietary needs.

Botanical Classification of Arrowroot

Arrowroot, or more specifically, the species known as West Indian arrowroot, is scientifically named Maranta arundinacea. This tropical perennial herb falls under a specific hierarchy within the plant kingdom:

Kingdom: Plantae
Division: Tracheophyta
Class: Liliopsida (monocots)
Order: Zingiberales (an order that also includes bananas and gingers)
Family: Marantaceae (the arrowroot family)
Genus: Maranta
Species: M. arundinacea L.

This classification confirms that arrowroot is a true flowering plant, not a mushroom or a fungus. It is a rhizomatous plant, meaning it grows an underground stem, or rhizome, which stores starch and energy. This rhizome is the source of the commercial powder, harvested when the plant's leaves begin to wither.

The Culinary Classification of Arrowroot

From a culinary perspective, the term "arrowroot" typically refers to the fine, white, powdered starch extracted from the plant's rhizome. In the kitchen, it is classified as a thickening agent, much like cornstarch or tapioca flour, and is particularly prized in gluten-free baking and cooking. Its thickening ability, neutral flavor, and capacity to create clear, glossy sauces make it a favorite for many dishes. Unlike wheat flour, which is a grain-based thickener, arrowroot is a starch derived from a tuber, placing it in a distinct culinary category. The powder is a gluten-free and grain-free alternative, making it suitable for those with dietary restrictions, including celiac disease.

The Importance of the Rhizome

It is essential to distinguish between the arrowroot plant and the powder. The plant itself is a leafy herb, but its economic importance lies almost entirely in its subterranean rhizomes. These rhizomes, which can grow up to 45 cm long, are harvested, peeled, and pulped to separate the fibrous material from the pure starch. This process results in the odorless, highly digestible powder that is sold in stores.

Comparison: Arrowroot vs. Common Thickeners


Feature	Arrowroot Powder	Cornstarch	Tapioca Flour	Wheat Flour
Source	Rhizome (Maranta arundinacea)	Endosperm of corn kernel	Root of the cassava plant	Milled wheat grain
Thickening Method	Gels at low temperatures	Requires high heat	Forms a stable, chewy texture	Requires high heat, creates opaque base
Appearance	Glossy, transparent finish	Cloudy, opaque finish	Glossy, sometimes chewy	Opaque, can be grainy
Texture	Silky and smooth	Can become gelatinous	Smooth and slightly stretchy	Can be heavy and pasty
Reheating & Freezing	Holds up well; does not break down	Breaks down easily	Holds up well, especially in baked goods	Can clump or separate
Flavor	Neutral, odorless	Neutral	Neutral to slightly sweet	Distinct, floury taste
Dietary Suitability	Gluten-free, grain-free	Gluten-free	Gluten-free, grain-free	Contains gluten

The Problem of Misclassification and Confusion

The term "arrowroot" is often used loosely, leading to confusion. Historically, and even today, starches from other plants have been marketed as or used as substitutes for true arrowroot, particularly due to cost differences. This misclassification can be misleading for consumers. Plants such as Canna edulis (Queensland arrowroot) and Tacca leontopetaloides (Polynesian arrowroot) both produce starchy rhizomes but are botanically distinct from Maranta arundinacea. True arrowroot is prized for its specific qualities, including its easy digestibility and superior thickening properties at lower temperatures.

Conclusion

In summary, the classification of arrowroot depends on the context: botanically, it is classified as Maranta arundinacea, a rhizomatous plant belonging to the Marantaceae family; in a culinary sense, the term refers to the starch extracted from this plant's rhizome, which functions as a high-quality, gluten-free thickening agent. Understanding both classifications is key to appreciating this versatile ingredient's unique properties and avoiding confusion with other similar starches on the market. From its ancient medicinal roots to its modern culinary applications, arrowroot's dual identity makes it a fascinating subject in both botany and food science. For further information on the specific cultivation and uses of true arrowroot, consider exploring resources from agricultural research centers or botanical gardens focused on tropical plants, such as those that provide detailed monographs on the species (Maranta arundinacea).

Frequently Asked Questions

Yes, arrowroot is a type of root vegetable. Specifically, it is a rhizome, which is an underground stem that stores starch and nutrients for the plant, similar to a ginger root or iris.

Arrowroot powder is the processed starch extracted from the rhizomes of the Maranta arundinacea plant. The whole plant, on the other hand, is a leafy, tropical herb with the rhizomes being the only part typically used for commercial starch production.

Yes, arrowroot can be substituted for cornstarch, but with a few key differences. Arrowroot thickens at a lower temperature and creates a more glossy, transparent finish. It also holds up better during freezing and reheating than cornstarch.

Yes, arrowroot is naturally gluten-free and grain-free, making it an excellent thickener or flour alternative for people with celiac disease or gluten sensitivities.

The name is believed to have originated from the Arawak people in the Caribbean, who reportedly used the root to treat wounds caused by poisoned arrows. The term was a corruption of the Arawak word 'aru-root'.

Arrowroot's primary culinary use is as a thickening agent for sauces, gravies, soups, and fruit pie fillings. It is valued for its neutral flavor, transparency, and ability to create a silky-smooth texture.

Traditionally, arrowroot has been used medicinally to soothe digestive issues like diarrhea due to its easy digestibility. It's often recommended for sensitive stomachs or infants. However, further modern scientific evidence is limited for many such applications.