Cornflour: meaning, definitions and examples
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cornflour
[ ˈkɔrnˌflɔr ]
cooking ingredient
Cornflour, also known as corn starch, is a fine, white powder derived from the endosperm of corn (maize) kernels. It is primarily used as a thickening agent in cooking and baking. When mixed with liquid, cornflour forms a smooth paste that thickens sauces, soups, and gravies when cooked. Due to its neutral flavor, it does not alter the taste of the dishes it is added to. Cornflour is also used in gluten-free baking, offering alternative textures to traditional wheat-based products.
Synonyms
corn starch, cornmeal, maize flour.
Examples of usage
- She added cornflour to the sauce to thicken it.
- For a gluten-free cake, substitute wheat flour with cornflour.
- The chef used cornflour to create a velvety texture in the soup.
Translations
Translations of the word "cornflour" in other languages:
🇵🇹 farinha de milho
🇮🇳 मकई का आटा
🇩🇪 Maismehl
🇮🇩 tepung jagung
🇺🇦 кукурудзяне борошно
🇵🇱 mąka kukurydziana
🇯🇵 コーンフラワー
🇫🇷 farine de maïs
🇪🇸 harina de maíz
🇹🇷 mısır unu
🇰🇷 옥수수 가루
🇸🇦 دقيق الذرة
🇨🇿 kukuřičná mouka
🇸🇰 kukuricná múka
🇨🇳 玉米粉
🇸🇮 koruzna moka
🇮🇸 maísmjöl
🇰🇿 жүгері ұн
🇬🇪 მარცვლოვანი ფქვილი
🇦🇿 qarğıdalı unu
🇲🇽 harina de maíz
Etymology
The word 'cornflour' derives from the combination of two English terms: 'corn' and 'flour'. The term 'corn' in American English refers specifically to maize, while in British English, it historically referred to any type of grain. The word 'flour' comes from Middle English 'flour', which is derived from Old French 'fleur', meaning 'flower', which signifies the finest part of the meal. The production of cornflour dates back to ancient civilizations, where maize was domesticated in Mesoamerica. It has since become a staple in various cuisines around the world, particularly in North America, the Caribbean, and parts of Asia. The introduction of mechanized milling in the 19th century improved the efficiency of cornflour production, making it widely available for everyday cooking and baking.