amylum – a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles
arum – starch resembling sago that is obtained from cuckoopint root
cassava, cassava starch, manioc, manioca – a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics
polyose, polysaccharide – any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules
arrowroot – a nutritive starch obtained from the root of the arrowroot plant
cornflour, cornstarch – starch prepared from the grains of corn; used in cooking as a thickener
sago – powdery starch from certain sago palms; used in Asia as a food thickener and textile stiffener
amyloid – a non-nitrogenous food substance consisting chiefly of starch; any substance resembling starch
m
-l
, mill; see mel
