Ground from short-grain glutinous rice, aka “sticky rice.” This rice has a much higher starch content than other kinds of rice, making it an extremely efficient thickening agent for sauces or binder for things like mochi and noodles

Obtained from dehulled whole-grain brown rice (Oryza sativa). It is gluten-free and a nutritious alternative to wheat flour. Brown rice is a rich source of fiber, vitamins E and B, y-orynazol, and other phenolic compounds.

Starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells. The starch is then washed out and dried to powder.

An environmentally responsible crop. It uses fewer natural resources in its production and is the model sustainable crop. It is milled with the entire grain, including the hull, making it a good source of protein and fiber. The darker sorghums, in particular, have high levels of antioxidants, comprised of 3d-anthocyanins, which are unique to sorghum.

A gluten-free flour made from the starch of cassava root. It’s best know for the thick, chewy texture it lends to gluten-free baked goods, but also works well as an allergy-friendly thickener for sauces, soups, puddings, and stews.

A polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.

There's an entire category of preservatives called phosphates, which contain some derivative of the mineral phosphorus. It can be used as a leavening chemical for bread to help it rise.

Commonly known as baking soda, is a chemical compound with the formula NaHCO3. It is a salt composed of a sodium cation (Na+) and a bicarbonate anion (HCO3−). Sodium bicarbonate is a white solid that is crystalline.

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The generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. It is also a quick and easy fuel for the body to use.

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A semi-solid concentrate made by removing the solvent from vanilla extract. A solution of isopropanol is frequently used instead of ethanol for the preparation. Some flavor and aroma is lost during removal of the solvent, but the essential oils remain.