Definition of the word cornflour

The term "cornflour" has its origin in the English language and refers to a type of flour made from ground corn (maize) kernels. The name "corn" here is not related to the vegetable commonly known as corn in America but rather to the cereal grain maize. In the United States and Canada, "cornstarch" is the preferred term for the same product due to the confusion with the vegetable called corn. The word "cornstarch" is derived from the fact that the starch found inside corn kernels is extracted and used to make the product. The use of cornflour dates back to the 17th century, where it was widely used in various food and non-food applications. Cornflour was particularly popular as a thickening agent, as it absorbed more liquid than ordinary wheat flour without becoming gluey, making it ideal for sauces and gravies. Over time, the use of cornflour has spread beyond the kitchen, finding its place in other industries such as pharmaceuticals, paper manufacturing, and cosmetics due to its binding and thickening properties. Today, cornflour is a commonly used ingredient in a variety of products ranging from instant puddings and cake mixes to meat coatings and adhesives. In summary, the origin of the word "cornflour" can be traced back to the use of corn (maize) as a source of flour, and its popularity has led to its continued usage in a variety of roles beyond just food.