Cornflour Meaning: Definition, Examples, and Translations
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cornflour
[ˈkɔrnˌflɔr ]
Definition
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
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Origin of 'cornflour'
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.