We have corn starch, potato starch, tapioka starch, and many more. Some recipes call for one but not the other, but by the end of the day they all are starches right? Like, table salt is table salt be it from the sea or the lake, fine or chunky.
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Different starches add different flavours and smells too food. Rice starch for instance, doesn’t add to the flavour but adds more to the thickness of food which might otherwise have a harsh, grating flavour. Corn starch adds more to mild vegetables like slightly fried celery and onions but wouldn’t work with fried beetroot or other strongly flavoured vegetables etc. Finally, some starches are essential for regional flavours. Rice starch for South Asian food, corn starch for Chinese and American food, etc. Hope this helped.
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