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A type of flour produced from the endosperm portion of the wheat kernel. It is high in starch and has a low protein content, which means that it contains very little gluten, making it suitable for cake recipes.

A snack food made from ingredients that include vegetables (such as tomatoes and spinach), seed oils, grain starches, and flours made from vegetables and grains.

Asian short-grain rice that has a sticky texture, a sweet flavor, and is high in starch. The stickiness of the rice allows it to be packed together and formed into balls or squares, such as for rice cakes or sushi.

Korean noodles made from buckwheat flour and potato starch. They are brownish in color with a translucent appearance.

Cellophane noodles are thin translucent noodles made from mung bean starch. Also known as bean thread noodles and glass noodles.

A tropical plant native to the Americas that is grown for its fleshy round tubers, which produce an edible starch after processing.

One of the naturally occurring chemicals that are produced in food as it is cooked or baked. Typically, foods with higher levels of starch, such as potatoes or products made from potatoes, produce Acrylamide when they are fried, due to the temperatures reached during the cooking process.

Made from substances contained in a wild Asian kuzu plant, this variety of noodle looks similar to rice sticks or rice vermicelli that is translucent in appearance.

A Korean noodle made from sweet potato starch. It is a thin long, translucent noodle with a chewy texture.

Thin white, semi-transparent noodles that are made from arrowroot starch. They are similar to cellophane noodles in appearance.

A powdered compound used in baking as a leavening agent. It consists of sodium bicarbonate (baking soda) and a starch, such as cornstarch.

A grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.

A powder that is used for producing meringue, the topping used for pies and various other desserts. Made from dried (dehydrated) egg whites blended with sugar, gum, corn starch, and flavorings, Meringue Powder is typically combined with water and then whipped to produce a meringue topping.

An oval shaped potato with a thin outer skin that is light tan in color and smooth overall with a few very small eyes.

A creamy Italian rice dish made with starchy, short-grained Italian rice varieties. A basic recipe for risotto includes onions that are lightly sautéed in butter into which rice is added and cooked briefly.

A type of flour produced from cooked, dried, and ground potatoes. It is used as an ingredient in potato based recipes to enhance the potato flavor and is often mixed with other types of flour for baking breads and rolls.

Rice with a length that is four to five times its width. The rice is fluffy and dry when cooked and because of its low starch content, the rice separates easily without excessive stickiness.

A chewy roll that is doughnut shaped and is made from yeast dough that is boiled in water and then baked.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.