Corn Starch

Corn starch is a fine, powdery starch extracted from the endosperm of corn kernels through wet milling, used mainly as a thickener for sauces, gravies, soups, and puddings. It has a neutral flavor and, when heated with liquid, produces a smooth, glossy texture without clouding the color of what it thickens.

It is easily confused with corn flour: in the US, 'corn flour' means finely ground whole corn (similar to fine cornmeal), while in the UK, 'cornflour' is the term for corn starch itself. Corn starch is gluten-free and is typically mixed with a small amount of cold liquid into a slurry before being stirred into a hot dish, to prevent clumping.

For regional naming, see cornflour; whole corn flour and cornstarch are different ingredients.