Arrowroot is a fine, white powder made from the roots of tropical plants, most commonly used to thicken sauces, puddings, and gravies. When you stir arrowroot into a hot liquid, it makes the mixture thicker and smoother without changing the taste or making it cloudy. Bakers and cooks prize arrowroot because it works at lower temperatures than cornstarch and creates a glossier, clearer finish.

The powder comes from grinding the starchy roots of plants native to tropical regions, especially the Caribbean and South America. Indigenous peoples discovered that these roots could be dried and ground into a nutritious, easily digested powder.

Today, arrowroot appears in many recipes as a thickening agent, and it's especially popular in gluten-free cooking since it contains no wheat. You might find it in fruit pie fillings, where it keeps the filling from being too runny, or in clear glazes that need to stay transparent. Just a tablespoon of arrowroot powder can transform a thin sauce into something that coats a spoon perfectly.