Starch

Starch is a complex carbohydrate found naturally in numerous plant-based foods, mainly in tubers, cereals, and legumes. It is a white, tasteless, fine powder substance commonly used in cooking to thicken sauces, soups, custards, and desserts, as well as to improve the texture of various preparations.

Starch is primarily extracted from corn, potatoes, rice, and wheat. In Latin American cuisine, it is widely used due to its excellent ability to absorb liquids and provide consistency without altering the original flavor of foods.

Among its properties, it stands out as a quick source of energy, being a polysaccharide made up of glucose units. Furthermore, it is gluten-free when extracted from sources like potatoes or corn, making it an excellent alternative for people with gluten intolerance. In cooking, its use adds viscosity and a creamy texture without adding fats.

In different Latin American countries, starch may have various synonyms or related names, such as: fécula, harina fina, harina de maíz refinada, or simply almidón de maíz when its origin is specified. However, the term “starch” is widely understood and used in most regions.