The raw materials come from different sources and the ways of consumption are different.

1. Cassava starch is extracted from the roots of cassava, while potato starch is extracted from potatoes.

2. Cassava starch contains hydrocyanic acid, which is a natural toxic substance that needs to be heated to above 70°C to be eliminated, so it is usually used in food processing. Potato starch has no natural toxins and can be eaten raw. It is often used as a food thickener.