Cornflour vs. Cornstarch — What's the Difference?

Cornflour and Cornstarch, while originating from the same grain, have distinct characteristics and purposes. Cornflour refers to a finely milled powder obtained from the whole kernel of corn. It's often used in cooking and baking for its slightly nutty flavor and is a common ingredient in many recipes. Cornstarch, in contrast, is derived from the endosperm of the corn kernel and is devoid of taste and color.

While Cornflour encompasses the entire corn kernel, Cornstarch represents a more refined product, focusing solely on the starch content of the corn. This distinction leads to varied uses in culinary arts. Cornflour, rich in flavor and texture, finds its way into bread, pancakes, and other baked goods. Cornstarch, however, is primarily used as a thickening agent in gravies, sauces, and soups due to its ability to coagulate when heated.

The consistency of these products is another differentiator. Cornflour often has a texture akin to other flours, making it suitable for recipes that require graininess. Cornstarch's silky, fine texture enables it to dissolve easily, making it perfect for achieving smooth, lump-free mixtures.

The naming conventions can sometimes lead to confusion. In the United States, "cornstarch" is the standard term for the pure starch derived from corn. Meanwhile, "cornflour" typically means a finely ground powder from the whole corn kernel. However, in many other countries, particularly in the UK, "cornflour" can also refer to what Americans know as "cornstarch."