Pronunciation: [kˈɔːn stˈɑːt͡ʃ] (IPA) 
Corn starch is a commonly used thickener for cooking and baking. The spelling of this word is quite simple and straightforward. It is spelled C-O-R-N S-T-A-R-C-H. In IPA transcription, it is pronounced kɔːn stɑːtʃ. The "o" in "corn" is pronounced as "aw" sound, while the "a" in "starch" is pronounced as "ah". This ingredient is a versatile and essential ingredient for many recipes and can be found in most supermarkets.
Corn starch is a fine, powdery, and neutral-tasting substance that is obtained from the endosperm of corn kernels. It is commonly used as a thickening agent in cooking and baking due to its ability to absorb and hold liquid, thus creating a viscous and smooth texture. It is particularly popular in sauces, soups, gravies, and puddings as it has the capability to transform thin liquids into thickened ones.
The production of corn starch involves an intricate process that begins with the extraction of the corn kernels, followed by soaking them in water and separating the endosperm from other components such as the germ and bran. The endosperm is then processed and dried until it forms a fine powder, which is the final corn starch product.
In addition to its thickening function, corn starch also serves as a gluten-free alternative to flour in cooking and baking, making it suitable for individuals with gluten intolerance or celiac disease. Furthermore, corn starch is known for its characteristic ability to offer a glossy finish and prevent the formation of ice crystals in frozen desserts.
Due to its versatile nature, corn starch has become a staple ingredient in various cuisines worldwide, contributing to the desired consistency and texture of numerous dishes.
The word "corn starch" has a relatively simple etymology. The term "corn" in this context refers to maize, the yellow grain commonly grown in North America. In the United States and Canada, the word "corn" often refers to maize specifically, whereas in other English-speaking countries, "corn" refers to any cereal crop.
On the other hand, "starch" refers to a carbohydrate found in various plants, including corn. Starch is composed of long chains of glucose molecules and is used as a thickening agent in cooking and other applications.
Therefore, the term "corn starch" simply refers to the starch derived from corn, used as a common ingredient in many recipes and food products.
