- cornstarch

Cornstarch, also known as maize starch or corn flour, is a fine white powder derived from the endosperm of maize (Zea mays) kernels. It is produced by grinding dried corn and separating the starch granules through a milling and washing process, resulting in a nearly pure carbohydrate product virtually free of protein, fat, and fiber. Cornstarch is neutral in flavor with a slightly sweet undertone and possesses distinctive thickening properties due to its high amylose and amylopectin content, which gelatinize rapidly when heated with moisture.

The product originated from Mexico, where maize has been cultivated for millennia, though modern industrial production of cornstarch became widespread during the 19th century. It is now produced globally as a primary byproduct of corn processing for oil and animal feed.

Cornstarch is a universal thickening agent employed across numerous cuisines to achieve desired viscosity in sauces, gravies, soups, and puddings. In Asian cuisines—particularly Chinese, Japanese, and Thai cooking—it is an essential component of stir-fry sauces and is often used as a coating for fried foods to create crispy exteriors. In baking and pastry work, cornstarch is mixed with wheat flour to reduce gluten development and create tender cakes, cookies, and pastries; it is also used in custards, cornstarch puddings, and as a dusting agent for baking surfaces. Additionally, cornstarch serves as a binder in meatballs and patties and acts as an anti-caking agent in powdered sugar.