A tropical plant native to the Americas that is grown for its fleshy round tubers, which produce an edible starch after processing. It is ground into a fine powder and is used in cooking as a thickener in much the same way as cornstarch or flour is used. Unlike cornstarch, it will not develop a chalky taste if it is undercooked, however if it is overcooked, it will become thin and lose its thickening properties. Arrowroot has about 50% more thickening power than wheat flour. It can be cooked at a low temperature, which makes it very suitable for sauces containing eggs. When cooked, it is tasteless and becomes transparent, making it a good thickener for clear fruit sauces. It is often used to thicken glazes, fruit pie fillings, puddings, and sauces. Arrowroot flour is high in fiber and is easily digestible, so it is often used in breads and biscuits for small children. It is also used in commercially prepared ice cream to prevent the formation of ice crystals. Arrowroot may also be referred to as Chinese potato or goo.