Flour

Flour is a basic and essential ingredient in the kitchen, especially in baking and pastry making. It is obtained by grinding various cereals, although the most common is wheat flour. Its fine texture and white powder make it the base for preparing breads, cakes, tortillas, cookies, and a wide variety of recipes.

Origin: Flour has been used for thousands of years, with historical records dating back to antiquity in civilizations such as the Egyptian and Roman. Traditionally, it is obtained from wheat cereal, although there are alternative flours made from corn, rice, barley, rye, or legumes.

Properties: Flour is an important source of complex carbohydrates, which provide sustained energy. Depending on the type of flour, it may contain proteins (such as gluten in wheat flour), fiber, B vitamins, and minerals like iron and magnesium. In recipes, flour also serves the function of providing structure and volume to preparations.

Synonyms in Spanish from Latin America: In addition to the term harina, in some regions the term polvo (powder) or simply almidón (starch) is also used when referring to specific flours like cornstarch. However, for wheat flour and other common flours, the universally understood term is harina.