starch

Potato starch is the extracted starch from potatoes. The starch turns to a light, powdery, flour-like consistency once it has dried out, and it is a common ingredient that features in several recipes.

马铃薯淀粉是从马铃薯中提取的淀粉。淀粉干透后会变成轻质、粉状、类似面粉的稠度，它是几种食谱中的常见成分。

To make potato starch, a person crushes raw potatoes, which separates the starch grains from the destroyed cells.

Tapioca starch is a gluten-free flour that comes from the cassava plant. You can use it to thicken soups, stews, and gravies, or you can swap out wheat flour with tapioca for gluten-free baking.

Corn flour is a type of flour milled from dried whole corn kernels. It's considered a whole grain flour because it contains the corn's hull, germ, and endosperm. Corn flour is usually yellow, but it can also be white or blue, depending on the variety of corn used. The texture is fine and smooth, similar to whole wheat flour.

Wheat starch is a by-product in the manufacture of gluten. Residual protein in the starch gives it a flour-like odor, flavor, and appearance. Rheological properties of the starch are similar to those of corn starch, although viscosity and gel strength are not as high.

Erawan Brand Rice Flour and Cap Gajah Blended Rice Flour have the
finest texture you ever find in the market.

Glutinous Rice Flour is made of short-grain rice that becomes moist, firm and sticky when cooked, a result of its higher proportion of waxy starch molecules. Ground in traditional water mill, which yields extra fine flour. Commonly used for desserts or snacks, becomes sticky and chewy when heated. Makes an excellent thickener for sauces and gravies as well.