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.

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.

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.

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.

Made by evaporating salt water. It is mostly composed of sodium chloride. It is minimally processed, so it contains trace amounts of minerals, including potassium, iron, and calcium.

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.