Also called arrowhead. A fine, dry white powdered starch made from a tropical root and exported from the British West Indies. It is named for its curative properties in treating arrow wounds. It makes exceptionally smooth sauces, and is a very good last minute thickener (it can be stirred into a sauce at the last minute without lumping). Arrowroot is slightly stronger in thickening power than cornstarch. However, if the sauce boils for more than a few seconds, the starch breaks down and its thickening power is lost.