Ingredient: Cornstarch

Cornstarch, also known as maize starch, or cornflour, is starch made by wet milling the kernel of the corn. It is used as an ingredient in numerous recipes, mainly for thickening custard, soups, sauces, and gravies, or coating chicken nuggets, for example. It can also serve in making corn syrup. Although the words are used interchangeably, there is a difference between corn starch and cornflour. While corn flour is used for baking bread and making pastries, cornstarch is used as a thickening agent and can be added to sugar to prevent clumping. It is also necessary not to confuse corn starch with cornmeal, which is used to keep baked goods from sticking. While cornmeal and corn flour have a sweet taste that can be easily detected in food, cornstarch is tasteless and is solely used to perform a task, not to add flavor. It is also odorless and comes in the form of a white powder. But even if it is a handy element in the kitchen, corn starch is loaded with carbohydrates and calories and may boost blood sugar levels. Eating raw corn starch can also cause digestive problems like bloating and gas while inhaling it can seriously damage the lungs. Cornstarch has an indefinite shelf life. As long as it is stored in a cool, dry, and dark place, away from insects and moisture, it should remain safe to use and never lose its potency over time. The best way to keep it is by sealing it in its original container.