Arrowroot, used to make delicate gravies and sauces, is especially good for thickening clear product as it does not cause the product to become cloudy in the same manner as cornstarch.  Mixed with liquid or water then added to a sauce arrowroot has twice the thickening power per ounce as flour. Once mixed bring the sauce back to the boiling point and then reduce the heat to allow the starch to cook out.

The best arrowroot comes from Bermuda but it is scarce and expensive.  Most of the arrowroot we receive today comes from the West Indian island of St. Vincent.  Brazilian arrowroot is known as tapioca and there is an Oswega arrow root of the United States that is generally prepared from maize (corn)