Quick answer: Ararot is called arrowroot powder or arrowroot starch in English. The Indian product commonly sold as Tikhur or East Indian arrowroot is starch obtained from the rhizome of Curcuma angustifolia. In international trade, the word “arrowroot” may also refer to starch from Maranta arundinacea, so the botanical source should always be checked on the product label.
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Ararot is a fine white starch used mainly as a culinary thickener. It is commonly added to puddings, sauces, gravies, fruit fillings and other recipes where a smooth texture is required. The name is often searched in India because “Ararot” is a market name, while “arrowroot powder” is the more familiar English term.
What is Ararot in English?
Ararot in English means arrowroot powder or arrowroot starch. It is a purified starch obtained from the underground storage part of certain tropical plants. It is not the same as ordinary wheat flour, and it is not automatically the same as corn flour or cornstarch.
| Common term | Meaning |
|---|---|
| Ararot / Araroat | Indian market name for arrowroot-type starch |
| Tikhur / Teekhur | Indian starch traditionally associated with Curcuma angustifolia |
| Arrowroot powder | English trade term; the botanical source can vary |
Ararot, Tikhur and Arrowroot: Botanical Identity
The word “arrowroot” is used for starches obtained from more than one plant. This is why two botanical names are often seen online:
- Curcuma angustifolia: commonly associated with Tikhur or East Indian arrowroot in India. It belongs to the ginger family.
- Maranta arundinacea: the plant commonly called arrowroot in international references. It belongs to the Marantaceae family.
These are different plants. The correct botanical name for a product should be based on its actual source, not added as a general synonym. The IndianJadiBooti product linked from this guide is listed as Tikhur starch from Curcuma angustifolia.
What is Ararot Made From?
Ararot is made by separating starch from the plant’s rhizome or other underground storage part. The plant material is cleaned and processed with water so the starch can be separated, settled and dried into a fine powder.
The finished product is mainly a culinary starch. Its exact colour, texture and thickening behaviour can vary slightly according to the botanical source and processing method.
Ararot vs Corn Flour: Are They the Same?
No. Ararot and corn flour are not the same ingredient. In Indian usage, “corn flour” often refers to cornstarch, which is obtained from maize. Ararot is obtained from a root or rhizome source.
| Feature | Ararot / Arrowroot starch | Cornstarch |
|---|---|---|
| Source | Root or rhizome-derived starch | Maize-derived starch |
| Common use | Puddings, sauces, fruit fillings and gravies | Sauces, soups, gravies and coatings |
| Appearance in liquids | Often used where a smooth or comparatively clear finish is preferred | Often gives a more opaque finish |
Neither ingredient is universally “better.” The right choice depends on the recipe, desired texture and cooking method.
How Ararot Is Used in Cooking
Ararot powder is generally used as a thickener rather than as a regular flour. A practical method is:
- Mix a small amount of Ararot powder with cool water to make a smooth slurry.
- Add the slurry gradually to the warm recipe while stirring.
- Cook only until the required consistency is reached.
- Avoid adding dry powder directly to hot liquid, as it may form lumps.
It can be used in puddings, milk-based desserts, sauces, soups, fruit preparations, gravies and selected baking recipes. The quantity required depends on the recipe and the starch source.
Can Ararot Be Used During Vrat?
Ararot is commonly used in many Indian fasting recipes because it is a root- or rhizome-derived starch rather than a cereal flour. However, fasting practices differ by household, region and religious tradition. Check the ingredient label and follow the rules observed in your home or community.
Gluten note: Ararot starch is not made from wheat. People who require a certified gluten-free product should still check the packaging and cross-contact information for the specific batch.
Buying and Storage Checklist
- Check whether the botanical source is stated clearly.
- Choose a clean, dry powder without dampness or an unusual odour.
- Review the ingredient list for added starches, flavours or colours.
- Keep the pack tightly closed after opening.
- Store in a cool, dry place away from moisture and direct sunlight.
- Use a clean, dry spoon to prevent clumping and contamination.
Buy Ararot Powder Online
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View Ararot PowderFrequently Asked Questions
What is Ararot called in English?
Ararot is called arrowroot powder or arrowroot starch in English.
Is Ararot the same as corn flour?
No. Ararot is a root- or rhizome-derived starch, while cornstarch is obtained from maize.
Is Tikhur the same as arrowroot?
Tikhur is commonly described as East Indian arrowroot and is associated with Curcuma angustifolia. Internationally, “arrowroot” may also refer to Maranta arundinacea, so the botanical source should be checked.
Can Ararot be used during fasting?
It is commonly used in many fasting recipes, but religious and household practices differ. Check the ingredient label and follow your own fasting rules.
How should Ararot be added to a hot recipe?
First mix it with cool water to form a smooth slurry, then add it gradually while stirring the warm recipe.
Is Ararot a medicine?
No. The product discussed here is a culinary starch. It should not be presented as a treatment for digestive, skin or other medical conditions.