Definitions
- Referring to a type of starch extracted from cassava root. - Used in cooking and baking as a thickening agent or to make gluten-free recipes. - Commonly used in South American, African, and Asian cuisine.
- A carbohydrate found in many plants, used as a source of energy. - Used in cooking and baking as a thickening agent or to give structure to baked goods. - Commonly used in Western cuisine.
List of Similarities
- 1Both are types of carbohydrates.
- 2Both are used in cooking and baking as a thickening agent.
- 3Both can be used to make gluten-free recipes.
- 4Both are derived from plants.
- 5Both are white powders with a similar texture.
What is the difference?
- 1Source: Fecula is extracted from cassava root while starch can be derived from various plants such as corn, potatoes, and wheat.
- 2Cuisine: Fecula is more commonly used in South American, African, and Asian cuisine while starch is more commonly used in Western cuisine.
- 3Availability: Fecula may be less widely available in some regions compared to starch.
- 4Texture: Fecula has a slightly different texture than starch when used in cooking and baking.
- 5Name: Fecula is a less common term than starch and may not be familiar to all English speakers.
Remember this!
Fecula and starch are both white powders used in cooking and baking as a thickening agent or to make gluten-free recipes. However, fecula is derived specifically from cassava root and is more commonly used in South American, African, and Asian cuisine. Starch, on the other hand, can be derived from various plants and is more commonly used in Western cuisine.
