argo corn starch

Cornstarch, also known as corn flour or maize starch, is a fine white powder derived from the endosperm of corn (maize) kernels through wet milling and processing. Extracted from dried corn, cornstarch is nearly pure carbohydrate—composed primarily of amylose and amylopectin molecules—with minimal protein or fat. It has a neutral flavor and smooth texture, functioning as a pure thickening and binding agent in cooking. Argo is a well-established commercial brand of cornstarch that has become synonymous with the ingredient in many households, particularly in North America.

The production of cornstarch involves soaking dried corn kernels, grinding them, and separating the starch from other components through mechanical and chemical processes. The resulting powder is refined and dried to a moisture content of approximately 12%, yielding the characteristic white, odorless product used in kitchens worldwide.

Cornstarch functions primarily as a thickening agent in sauces, gravies, soups, and puddings, where it creates a clear, glossy finish without clouding liquids like flour would. It is essential in Asian cuisine for creating silky textures in stir-fries and for coating foods before frying, as it produces a crisp exterior. Cornstarch is also used as a binder in custards, creams, and baked goods, and as a dusting agent to prevent sticking in dough handling. In Chinese cooking, it is paired with soy sauce and aromatics to create velvety sauce coatings; in American baking, it reduces gluten development and improves texture in cakes and cookies. A common ratio is 1 tablespoon cornstarch per 1 cup liquid for light thickening; it must be mixed with cold liquid first to prevent lump formation.