Botanical name - Maranta arundinacea
Country of Origin - Brazil
Arrowroot is the answer if you wish to avoid cornflour or potato starch. It is really easy to use just dilute in a bit of water whisking briskly, and then add to your recipe and cook as normal.
Great for sauces, custards, puddings etc. It will go with anything sweet or savoury, as it doesn't have a taste of it's own and gives a fabulous, smooth creamy texture to dishes.
Arrowroot is an excellent base for cream sauces, and clear glazes, and it doesn't lose its thickening ability in the presence of acid, like flour does. This quality makes it an excellent choice for thickening acidic fruits.