heaping tbsp cornstarch

GrainsYear-round. Cornstarch is a processed, shelf-stable ingredient derived from dried corn kernels, making it available throughout the year in most markets.

Cornstarch is primarily pure carbohydrate with negligible protein, fat, or fiber. It provides approximately 30 calories per tablespoon but offers minimal micronutrients on its own.

About

Cornstarch is a fine, white powder derived from the endosperm of corn (maize, Zea mays), a cereal grain native to Mesoamerica. It is produced by wet-milling corn kernels to separate the starch from other kernel components, then drying and pulverizing the starch into a powder. Cornstarch is a nearly pure carbohydrate with minimal flavor, making it a neutral thickening agent. It is distinct from corn flour, which retains more of the kernel's protein and fiber, and has a slightly coarser texture and more pronounced corn flavor.

Culinary Uses

Cornstarch is primarily used as a thickening agent in sauces, gravies, puddings, and soups, where it forms a smooth, glossy consistency when heated with liquid. It is a staple in Asian cuisines for velveting meat and in batters for fried foods, where it creates a light, crispy exterior. In baking, small amounts are incorporated into cake and pastry flours to reduce gluten development and produce tender crumbs. Cornstarch can also be used to dust surfaces during pastry work and as a binding agent in some savory and sweet preparations.

Forms & Preparations

Powder — Fine, white powder used as-is for thickening sauces, soups, and puddings, or mixed with sugar for dusting surfaces.
Slurry — Cornstarch mixed with cold water or liquid before addition to hot mixtures to prevent lumping and ensure even thickening.
Velveting medium — Mixed with egg white, soy sauce, and sometimes oil to coat protein before cooking for tender results in Asian preparations.
Coating agent — Used in batters and dry coatings for fried foods to achieve a crispy, light exterior.
Cake flour blend — Combined with wheat flour in measured ratios to create tender cake and pastry flour with reduced gluten development.