Arrowroot powder is a thickener and used almost exclusively in American cuisine as such. It has very little flavor, most saying it gives no flavor at all, but has a unique, silky mouthfeel when used in baking, roasting, and frying. Arrowroot powder comes from the starches of the tubers of the Maranata arundinacea plant.
Arrowroot starch and arrowroot flour are alternate names for arrowroot powder. Arabic speakers call it “alarwrwt naba’at“, Mandarin speakers say “gegen”, in French it is “marante”, in German you will hear “arrowroot,” in Hindi it is called “araarot,” Japanese speakers say “kuzuukon“, in Portuguese you will hear “araruta”, in Russian it is “arrorut,” and in Spanish “arrurruz” is the name.