starch, 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
• arrowroot — a nutritive starch obtained from the root of the arrowroot plant
• cornstarch, cornflour — 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 nonnitrogenous food substance consisting chiefly of starch; any substance resembling starch
• Otaheite arrowroot — a starch obtained from the root of the pia

• polysaccharide, polyose — any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules