cornstarch or arrowroot
Both are nearly pure carbohydrates with negligible protein, fat, or micronutrients; they serve primarily as thickening agents rather than nutritional sources. Arrowroot is often marketed as a more easily digestible alternative, though both are rapidly metabolized carbohydrates.
About
Cornstarch is a fine, powdery carbohydrate extracted from corn kernels through a wet-milling process, where the kernel's starchy endosperm is separated, dried, and ground into an impalpable powder. Native to the Americas, corn (Zea mays) has been domesticated for over 9,000 years and remains a foundational crop worldwide. Cornstarch is nearly pure amylose and amylopectin polysaccharides, with minimal protein or fat, and a neutral flavor that does not compete with other ingredients.
Arrowroot is a starch extracted from the rhizomes of Maranta arundinacea, a tropical plant native to South America and now cultivated throughout tropical regions. The starch is obtained by washing and crushing the rhizomes, then allowing the starch to settle and dry, resulting in a powder finer and more delicate than cornstarch. Arrowroot starch is similarly composed of amylose and amylopectin but with different gelatinization properties, creating a clearer, glossier thickening agent that does not impart cloudiness to liquids.
Culinary Uses
Cornstarch functions as a thickening agent in sauces, gravies, puddings, and custards, with particular prevalence in Asian cuisines where it is used in stir-fry sauces and velveting marinades for meat. It is also employed in baking as a component of cake flour blends and as a coating for fried foods to achieve crispness. Arrowroot is preferred where transparency is desired—in clear glazes, fruit sauces, and delicate puddings—and is often recommended for infant foods and those requiring easily digestible starches. Both may be mixed with cold liquid to form a slurry before incorporation into hot dishes to prevent lumping.