ARROWROOT: Mostly used as a thickening agent in gravies and sauces. Similar to cornstarch but less gritty and works better at low temperatures. It also has no taste and blends well into any sauce. INTERESTING FACTS ABOUT ARROWROOT: Archaeological studies in the Americas show evidence of arrowroot cultivation as early as 7,000 years ago. The name may come from the native Caribbean Arawak people's aru-aru (meal of meals), for which the plant is a staple. It has also been suggested that the name comes from arrowroot's use in treating poison arrow wounds.