Cornflour, a finely ground flour made from dried corn kernels, is a versatile ingredient with a wide range of culinary applications. Unlike cornstarch, which is purely starch, cornflour contains the whole kernel, making it slightly more nutritious. Culinary Uses: Thickening agent: Cornflour is a popular choice for thickening sauces, gravies, soups, and stews. It creates a smooth, velvety texture without the gluten present in wheat flour. Baking: Cornflour adds a unique texture and subtle sweetness to baked goods like cornbread, muffins, and pancakes. It can also be used in combination with other flours to create gluten-free baked goods. Coating: Cornflour provides a crispy coating for fried foods like chicken, fish, and vegetables. It helps to absorb moisture and create a golden-brown crust. Other uses: Cornflour is used in various cuisines to make tortillas, polenta, arepas, and other traditional dishes. It can also be used as a binder in veggie burgers and other recipes. Nutritional Benefits: Gluten-free: Cornflour is naturally gluten-free, making it a suitable option for people with celiac disease or gluten sensitivity. Fiber: Cornflour contains dietary fiber, which aids digestion and promotes feelings of fullness. Vitamins and minerals: Cornflour provides some essential vitamins and minerals, including B vitamins, iron, and magnesium. Important Note: Cornflour is high in carbohydrates, so it's important to consume it in moderation as part of a balanced diet.