teaspoon corn starch
Corn starch is primarily carbohydrate and provides minimal nutritional value beyond calories, with negligible amounts of protein, fat, fiber, or micronutrients. It is naturally gluten-free, making it suitable for gluten-free cooking and baking applications.
About
Corn starch is a fine, white powder extracted from the endosperm of corn (maize) kernels through wet milling and processing. Also known as maize starch or cornflour in some regions, it is nearly pure starch, consisting of approximately 99% carbohydrate with minimal protein or fat. The powder is odorless and virtually tasteless, with a distinctive smooth, talc-like texture. It is insoluble in cold water but becomes gelatinous when heated, making it a highly effective thickening agent. Corn starch differs from cornmeal or corn flour, which retain the germ and bran and therefore have more nutritional content and different culinary properties.
Culinary Uses
Corn starch is primarily used as a thickening agent in gravies, sauces, soups, and puddings, where it creates a glossy, smooth finish without the chalkiness sometimes associated with flour. In Asian cuisines—particularly Chinese, Vietnamese, and Thai—it is essential for velveting meat and creating silky, glossy stir-fry sauces. In baking and pastry work, small amounts are blended with wheat flour to reduce gluten development, producing tender cakes and delicate pastries. Corn starch also serves as a coating for fried foods, creating crisp exteriors, and as a dry ingredient in making glazes, custards, and desserts. It is sometimes used as a anti-caking agent in powdered sugar and as a dusting powder for surface preparations.