argo or kingsford's cornstarch

Cornstarch is a fine, white, odorless powder derived from the endosperm of corn kernels (Zea mays), extracted through a wet-milling process that isolates the starch granules. It is primarily composed of amylose and amylopectin polysaccharides that form the energy-storage tissue within the corn kernel. Common commercial brands in North America include Argo and Kingsford's, which are chemically identical products refined to nearly pure starch content. The powder is virtually flavorless, slightly sweet, and dissolves readily when heated in liquid, making it a critical functional ingredient in both cooking and baking.

Cornstarch is employed as a thickening agent in sauces, gravies, puddings, and custards, where its starch granules absorb water and gelatinize upon heating to increase viscosity without imparting flavor. It is also used as a coating or dusting powder in baking (particularly in Asian pastries and pound cakes) and as an anti-caking agent in confectionery. In stir-fry cookery, a cornstarch slurry (mixed with cold water or broth) is added at the end of cooking to create a glossy, silky sauce that clings to ingredients. Its neutral flavor and superior thickening power compared to flour make it essential in Chinese, Thai, and other Asian cuisines, as well as in American comfort foods and desserts.