Online Google Dictionary

arrowroot 中文解釋 wordnet sense Collocation Usage Collins Definition
Noun
/ˈarōˌro͞ot/,/-ˌro͝ot/,
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arrowroots, plural;
  1. A West Indian herbaceous plant from which a starch is prepared

  2. The fine-grained starch obtained from this plant, used in cooking and medicine

  1. a nutritive starch obtained from the root of the arrowroot plant
  2. white-flowered West Indian plant whose root yields arrowroot starch
  3. achira: canna grown especially for its edible rootstock from which arrowroot starch is obtained
  4. A fine starch extracted from the rhizomes of plants of the genus Maranta.
  5. Neutral tasting starch extracted from the root of tropical tubers, used as a last-minute thickening agent for sauces.
  6. A starch obtained from the rhizome of a West Indian plan. Sold as a dried and milled white powder. Does not mask or alter natural flavors. Produces sauces and pastes of remarkable clarity. ...
  7. A starchy, tasteless powder used as a thickening agent. It should be mixed with cold liquid before it is added to hot mixtures.
  8. A fine white powder used for thickening sauces, similar to cornflower. Arrowroot, gives a clear gloss. It is best mixed with a little water before adding to liquids.
  9. An herb with a look and texture similar to cornstarch; can substitute for cornstarch in gluten-free meals.
  10. A very fine textured, high starch powder. May be included in skin applications as a paste (assisting in drying pimples) or in body powder (replacing talc).
  11. Thickening agent; it has no known benefit for skin.
  12. is a powdered starch used for thickening liquids, sauces and gravies
  13. Maranta arundinacea, delicate starch used to thicken gravies and desserts, derived from a West Indian water plant. Interchangeable with potato starch and corn starch. ...
  14. (Maranta arundinacea) A tropical, herbaceous perennial that grows 1.5 m high and has short-stalked white flowers and broad-bladed leaves with long narrow sheaths. ...
  15. A tropical plant with large leaves, white flowers, and edible, starchy roots
  16. Arrowroot is a starch flour made from the root of the manoic plant. It is typically used in cooking as a thickener for dishes like soups and sauces. Its fine texture and white color make it a wonderful additive for body powders.
  17. Used for thickening sauces and not for flavoring. Should be used at the very end of cooking, since unlike other thickeners such as cornstarch, it will break down after about 10 minutes.
  18. Used as a thickening agent in certain soups and sauces, bringing out a high sheen
  19. A starch flour processed from the root of an American native plant. It is used as a thickening agent, similar to cornstarch or kuzu, for making sauces, stews, gravies, or desserts.
  20. A starch similar in appearance and qualities as cornstarch. White, powdery thickening agent ground finer than flour. It is preferable to cornstarch because it provides a clear finish, rather than a cloudy paste. ...
  21. The root of the tropical arrowroot plant. This tuber is dried, ground, and used as a thickening agent for puddings, sauces, and other foods. It has about twice the thickening power of wheat flour. Also called arrowroot flour.
  22. powder is made from the Cassava plant and is used as a thickener for sauces. It is a good substitute for cornstarch and works without the digestive problems and vitamin loss that cornstarch can cause.
  23. A thickening agent similar to cornstarch, which can be frozen after mixing with other ingredients, but should not be paired with dairy products or used in heavy sauces.
  24. A powdered starch made from cassava root ( tropical root ). Used primarilt as thickener.
  25. Starchy product, thickening agent for pudding, sauces…etc.