Maranta arundinaceae
- noun
- /məˈræn.tə əˌrʌn.dɪˈneɪ.si/
- Specialized
:
Maranta arundinaceae
- Maranta arundinaceae is cultivated in many tropical countries for its edible starch known as arrowroot.
Examples
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Traditional Caribbean recipes sometimes use Maranta arundinaceae starch as a thickener in desserts.
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Many chefs prefer using Maranta arundinaceae starch for its thickening properties.
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The delicate white flowers of Maranta arundinaceae make it a unique addition to botanical gardens.
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The Maranta arundinaceae plant thrives in warm, humid climates.
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Maranta arundinaceae is cultivated in many tropical countries for its edible starch known as arrowroot.
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Traditional Caribbean recipes sometimes use Maranta arundinaceae starch as a thickener in desserts.
-
Many chefs prefer using Maranta arundinaceae starch for its thickening properties.
Synonyms
1
6.9
A tropical plant with roots that make a fine starch for cooking
A West Indian plant whose root makes a fine starch used to thicken food
A Caribbean plant with white flowers whose root makes arrowroot starch used in cooking
Surface Forms
Morphology
maranta + arundinaceae
This is a Latin scientific binomial (genus + family) rather than a compositional English phrase; the constituents are proper names/technical terms ('maranta' as a genus and 'arundinaceae' a family) and do not convey the ordinary-English meaning. Because the parts are specialized or unknown to a B1 learner, the plant meaning cannot be predicted from the constituents, so it is not transparently derivable.
Etymology
Maranta arundinaceae is named after an Italian doctor, Bartolomeo Maranta, and is best known for its thick, starchy roots. People used to scrape these roots to make a fine powder called 'arrowroot' for cooking, so the plant's name is linked to its edible starch.