The arrowroot plant is native to the tropics of South America. Technically derived as the edible starch from a rhizome of Maranta species, it has roots which date as early as 7000 years ago. The Arawak Indians called it the Aru-aru (meal of meals). The flour derived from the arrowroot plant is used as base for making arrowroot biscuits. They are usually a favourite in British cuisine.