arrowroot
UK[ˈærəʊruːt]US[ˈæroʊruːt]
n
A starch obtained from the rootstock of a tropical American plant, used in cooking as a thickener.
n
The plant from which this starch is obtained, of the genus *Maranta*.
Etymology
The name 'arrowroot' is a folk etymology from the late 17th century, originating from the Arawak language of the Caribbean. The Arawak word for the plant was 'aru-aru', meaning 'meal of meals'. English settlers reinterpreted this indigenous name based on the familiar words 'arrow' and 'root', likely because the plant's starch was used by indigenous peoples to treat wounds from poisoned arrows. This process of reanalysis transformed a foreign phonetic sequence into a seemingly logical, descriptive English compound, creating a lasting, though historically inaccurate, label for the starchy foodstuff.
Analysis
The word is a compound formed in English from two common nouns, 'arrow' and 'root'. It is not a classical formation from Latin or Greek morphemes.
Examples
The chef used arrowroot to thicken the sauce, as it creates a clear gel.
Arrowroot powder is often considered a more easily digestible alternative to cornstarch.
The arrowroot plant has large, spreading leaves and grows in tropical climates.