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Corn starch is a very fine and powdery starch made out of the endosperm of a corn. It is formed by grinding, washing and drying the endosperm until it reaches its fine, powdery state. Corn starch is versatile in the kitchen, but is mostly used as a thickening agent for sauces, custards, gravies and pie fillings. It thickens very quickly and creates a translucent sauce after cooking, rather than an opaque one. It has about twice the thickening power of flour, and although it is flavourless, it does need to be cooked for a brief period to remove any starchy flavour.