Arrowroot is a natural thickening powder, often used in gluten-free baking or as an alternative to flour in sauces or gravies. Its easily digestible nature is more tolerant for some, while providing a similar structure to wheat flour. Since it is devoid of protein, it must be mixed with other flour alternatives in order to have an effective result. It is also entirely tasteless, thickens at cold temperatures and is not weakened by acid, unlike cornstarch, but does not mix well with dairy. The powder's speculated cultivation dates back over 7,000 years to the Caribbean Arawak people who used it regularly and is thought to have been used in the treatment of enemy arrow wounds, drawing out poison when applied to an injury.