Arrowroot powder is a fine, white starch extracted from the rhizomes of the arrowroot plant, Maranta arundinacea. It is commonly used as a thickening agent in various culinary applications, including sauces, soups, and baked goods. To produce arrowroot powder, the rhizomes are harvested, washed, peeled, grated to release the starch, and the washed again. After the starch settles, the excess water is drained off. The remaining starch is dried and ground into a fine powder, resulting in the smooth, odorless, and flavorless arrowroot powder often used as an alternative to other thickening agents like cornstarch or flour.