Cassava starch is a fine powder, which will not agglomerate when heated with water. Cassava starch is generally used as a condiment in life. When cooking or making soup, cassava starch will play a role in collecting juice. When frying some foods, cassava starch can also be wrapped on the outer layer of ingredients, which will make fried foods more crisp.

If it is ordinary cassava powder, it refers to the material crushed with cassava blocks or dried cassava, which contains more impurities, and people can't eat it directly because it contains hydrocyanic acid.

Raw flour is mostly made of potato flour and corn flour. Their biggest feature is fine texture and white color, but their water absorption is relatively poor, and they are not as good as starch made of sweet potato powder in sizing and thickening.

Sweet potato flour, Ge Fen and cassava flour have the greatest advantages of strong water absorption and good viscosity, but the disadvantage is that the color is dim, and the red is black, which is easy to destroy the color of dishes. Starch made of sweet potato powder is divided into two kinds: thick and thin. When cooking at home, coarse sweet potato starch is generally selected. In addition, sago coconut starch is also one of the materials for making starch, which is not common in our life, and it is more common in the ingredients of some high-end restaurants.