Cornstarch

Corn flour is a staple ingredient in many Latin American and global cuisines, obtained by grinding dried corn kernels. It is characterized by its fine or slightly granular texture and a sweet, mild flavor that adds body and structure to a wide variety of dishes.

Corn, native to Mesoamerica, has been cultivated by indigenous civilizations for thousands of years and is a fundamental component in the gastronomy of countries such as Mexico, Colombia, Venezuela, Peru, and throughout the Caribbean region.

In cooking, corn flour is used to prepare tortillas, arepas, tamales, empanadas, polenta, breads, and various desserts. Its versatility makes it an essential ingredient for both savory and sweet recipes.

From a nutritional standpoint, corn flour is a good source of complex carbohydrates, dietary fiber, and contains B-complex vitamins, especially niacin. Furthermore, it is naturally gluten-free, making it suitable for individuals with intolerance or celiac disease.

In the context of Latin America, corn flour is also known by several synonyms depending on the region, such as “maicena” (although in some countries this term is used to refer to cornstarch), “white corn flour”, “yellow corn flour”, or simply “corn flour”. In countries like Venezuela and Colombia, for example, it is also called “precooked flour” when it has been treated to facilitate cooking, making it ideal for preparing arepas.