• (RP) IPA: /ˈæɹə(ʊ)ɹuːt/
• (GA) IPA: /ˈæɹoʊˌɹut/

arrowroot

1. (countable, uncountable) Maranta arundinacea from the Marantaceae family, a large perennial#Adjective|perennial herb native to the Caribbean area with green leaf#Noun|leaves about 15 centimeters long. [from late 17th c.]
2. (countable, uncountable) Usually preceded by an glossary attributive word: some other plant#Noun|plant the rhizomes of which are used to prepare a substance similar to arrowroot (sense 3), such as Zamia integrifolia (Florida arrowroot) or Pueraria montana var. lobata (Japanese arrowroot or kudzu).
3. (uncountable) A starchy substance obtained from the rhizomes of an arrowroot plant used as a thickener.
   • 1861, Isabella Beeton, “Chapter XXIX. Recipes.”, in The Book of Household Management; […], London: S[amuel] O[rchart] Beeton, […], OCLC 794496008 ↗, paragraph 1407 (Arrowroot Blanc-mange), page 706 ↗:

     Mix to a smooth batter the arrowroot with ½ pint of the milk; put the other pint on the fire, with laurel-leaves or lemon-peel, whichever may be preferred, and let the milk steep until it is well flavoured. Then strain the milk, and add it, boiling, to the mixed arrowroot; sweeten it with sifted sugar, and let it boil, stirring it all the time, till it thickens sufficiently to come from the saucepan.

• German: Pfeilwurz
• Italian: maranta arundinacea
• Portuguese: araruta
• Russian: мара́нта
• Spanish: maranta, sagú, guapo, planta obediente

• German: Pfeilwurzelmehl, Arrowroot
• Portuguese: araruta
• Spanish: almidón de maranta, almidón de sagú, almidón de guapo, almidón de planta obediente, sagú