Highlights
1. Corn flour, also known as cornstarch, is made from ground corn kernels and is commonly used as a thickening agent for soups. It makes the water cloudy and opaque when mixed in.
2. Arrowroot is derived from the roots of the arrowroot plant and is also used as a thickener. Unlike corn flour, it does not discolor the water or affect its taste, making it suitable for foods where taste and color are important, such as jellies and puddings.
3. The main difference between corn flour and arrowroot lies in their sources and their appearance when mixed in water. Corn flour comes from corn and makes the water cloudy and opaque, while arrowroot comes from the roots of the arrowroot plant and does not alter the appearance of the water.
Introduction
This article compares corn flour and arrowroot, two types of thickening agents with different appearances and uses. Corn flour, also known as cornstarch, is made from grinding the heart of the corn kernel into a fine white powder. It is commonly used to thicken soups and make roux. Arrowroot, on the other hand, is a starch extracted from the roots of the arrowroot plant. It is primarily used as a thickening agent in jellies and puddings. The main differences between the two lie in their source, appearance when mixed with water, and flavor impact. Corn flour makes the water cloudy and opaque, while arrowroot does not. Arrowroot also has a neutral taste, making it suitable for dishes where taste and color are important. Despite these differences, both corn flour and arrowroot can be used as thickening agents.
