food question?

Question

Where does arrowroot come from

Answer 1

Wikipedia says....

Arrowroot, or obedience plant, (Maranta arundinacea) is a large perennial herb of genus Maranta found in rainforest habitats. Arrowroot is also the name for the easy-to-digest starch from the rhizomes (rootstock) of West Indian arrowroot. This plant should not be confused with Sagittaria species sometimes called "arrowhead" and used as a root vegetable.
The plant is naturalized in Florida, but it is chiefly cultivated in the West Indies (Jamaica and St. Vincent), Australia, Southeast Asia, and South Africa. Because of this, Napoleon supposedly said the real reason for the British love of arrowroot was to support their colonies.

The roots are dug when they are about a year old. When good, they contain about 23% starch. They are first washed, then cleaned of the paper-like scale, washed again, drained and finally reduced to a pulp by beating them in mortars or subjecting them to the action of the wheel-rasp. The milky liquid thus obtained is passed through a coarse cloth or hair sieve and the pure low-protein mucilaginous starch allowed to settle at the bottom as an insoluble powder. This powder, dried in the sun or in drying houses, is the "arrowroot" of commerce and it is at once packed for market in air-tight cans, packages or cases.
Arrowroot has in the past been quite extensively adulterated with potato starch and other similar substances, so care is needed in selection and buying. The genuine article is a light, white powder (the mass feeling firm to the finger and crackling like newly fallen snow when rubbed or pressed), odorless when dry, but emitting a faint, peculiar odor when mixed with boiling water, and swelling on cooking into perfect jelly, very smooth in consistency—in contradistinction to adulterated articles mixed with potato flour and other starches of lower value which contain larger particles. Most starch sold today as arrowroot is actually cassava flour, which does not have the same gelling and nutritional properties. Kudzu flour has also been described as arrowroot.
Arrowroot is used as an article of diet in the form of biscuits, puddings, jellies, cakes, etc., and also with beef tea, milk or veal broth, noodles in Korean cuisine, or boiled with a little flavoring added, as an easily digestible food for children and people with dietary restrictions.

Answer 2

Prep Food - Vomit Gothic Food - Blood Gangster Food - Chicken Emo Food - Peas Nerdy Food - Caviar I'm such a stereotype, LMAO

Answer 3

A starch obtained from the rhizomes (horizontal root) of a tropical American perennial herb (Maranta arundinacea). It is used especially in cooking as a thickener.

Answer 4

it comes from a tropical plant in the west indies

Answer 5

mace?