This super white powder is made from the white endosperm at the heart of a kernel of corn. Predominantly used as a thickening agent in cooking and as a health-conscious alternative to talc – interestingly it is also the main ingredient in biodegradeable plastic. Certain powdered sugars also contain a small amount to help keep them from clumping.
Because the corn starch is tasteless it can be used to thicken anything, sweet or savoury. It also works well to thicken sauces where a high fat content product like cream has been excluded because it adds a silkiness. It can clump when powder is added to a large quantity of hot liquid, so experts recommend diluting it first in a small amount of cold water before adding it to the hot liquid. You can also use it for a light crisp crust by dusting calamari, fish or chicken pieces before deep frying.