Potato starch

Potato starch is a fine white powder extracted from potatoes through a process of washing and drying. It is a widely used ingredient in cooking to thicken sauces, soups, desserts, and other dishes, as it provides a smooth and translucent texture without altering the original flavor of the preparations.

The origin of potato starch dates back to regions where the potato is a traditional crop, especially in South America, such as Peru and Bolivia, as well as in Europe and North America. Thanks to its ability to absorb liquids and form gels, it is a versatile ingredient in global gastronomy.

Regarding its properties, potato starch is a complex, gluten-free carbohydrate, making it an excellent alternative for people with gluten intolerance. Furthermore, it has a high thickening power at low temperatures and does not lose its properties when subjected to freezing or thawing, unlike other starches.

In different Spanish-speaking countries in Latin America, potato starch can be found under names such as papa starch, potato starch (especially in regions with Spanish influence), or simply starch. In some places, it is also called potato flour, although it is important to note that the latter may also include fiber and proteins, making it different from pure starch.

It is an essential ingredient in recipes that require delicate textures and clear thickenings, ideal for preparing everything from custards and creams to stews and baked goods.