c cornstarch or tapioca pearls
Cornstarch is nearly pure carbohydrate with minimal protein, fat, or micronutrients; it is primarily a source of digestible calories. Tapioca pearls are similarly carbohydrate-heavy with minimal nutritional value beyond simple starches.
About
Cornstarch is a fine, powdery carbohydrate extracted from the endosperm of corn (maize) kernels through wet milling. It consists almost entirely of amylose and amylopectin starch molecules, making it a nearly pure starch product. Cornstarch is colorless, odorless, and has a bland flavor that does not compete with other ingredients. It differs from tapioca starch, which is derived from cassava root, though both function similarly as thickening agents in cooking.
Tapioca pearls, by contrast, are small spheres made from tapioca starch—processed from cassava root (Manihot esculenta), a tuberous plant native to South America. Tapioca is processed into a thick paste that is then formed into pearls and dried. These pearls have a translucent or milky appearance and develop a distinctive gelatinous, chewy texture when cooked in liquid.
Culinary Uses
Cornstarch serves primarily as a thickening agent in sauces, gravies, soups, and desserts. It is used in Asian cooking to coat proteins before stir-frying, creating a crispy exterior and sealing in moisture. In baking, cornstarch is blended with wheat flour to reduce gluten development and create tender cakes and pastries. It also prevents sugar crystallization in candy-making and stabilizes whipped creams and puddings.
Tapioca pearls are celebrated in Southeast Asian desserts and beverages, most notably in bubble tea (boba tea). They are cooked until translucent and gelatinous, then sweetened and suspended in drinks. Tapioca is also used in traditional puddings, fruit desserts, and as a binding agent in baked goods. Both ingredients are valued for their ability to thicken without imparting flavor or clouding liquids.