Arrowroot is a starchy substance derived from the rhizomes of several tropical plants, primarily from the Maranta arundinacea species. It is often used as a thickening agent in cooking and baking due to its neutral flavor and smooth texture. Arrowroot is gluten-free, making it a popular choice for those with gluten sensitivities. In addition to culinary uses, arrowroot is known for its digestibility and is sometimes recommended for infants and those recovering from illness. It is rich in carbohydrates and provides a quick source of energy, making it a valuable ingredient in various recipes, including sauces and puddings.