What is the difference ? – Better

Imagine having a delicious serving of soup that looks appetizing, just the right amount of spice, a bite of flavor – but the wrong consistency. This could be your next dish if you don’t use the right starch.

So what is the difference between tapioca starch and corn starch? The difference between the two ingredients lies in the plants from which they are extracted. Tapioca starch is extracted from the roots of the cassava plant, while corn starch is extracted from the grain of corn

Cooking can be confusing if you don’t know the difference between different types of starch. However, this article contains everything you need to know.

Below you will learn more about the differences between tapioca starch and corn starch, how to substitute them and much more, so let’s take a look!

Tapioca Starch vs Corn Starch: What’s the Difference?

Tapioca starch is extracted from the roots of the cassava plant. It is a staple in many tropical countries and acts as a thickener in many of their traditional foods. It is also an important ingredient in desserts and other dishes in the South Asian region.

Cornstarch is extracted from corn kernels. It acts as a thickener in various dishes such as soups, custards, gravies, gravies, etc. It is also the main ingredient in corn syrup and other sugars, as well as adhesives for non-culinary use.

Tapioca Starch vs Corn Starch: Comparison Chart

Which is a good choice for your next dish? Let’s compare tapioca starch and corn starch in detail and make a choice.

Product Tapioca starch Cornstarch
Source cassava factory Mazie plant
Apps Thickening, medicinal, starchy desserts, etc. Thickening, production, frying, starching, etc.
To taste a little sweet Almost tasteless
Origin South America In the United States (19e century)
health factor Relatively healthy Less healthy


The difference between tapioca starch and corn starch is the plant from which it is extracted. Cornstarch is extracted from the kernels of corn plants. On the other hand, tapioca starch is extracted from the cassava plant.

This plant is native to Brazil, but is now found throughout South America.


People use tapioca starch and cornstarch as thickeners. However, they also have other culinary and non-culinary uses. They also participate in various dishes.

Tapioca starch is used to make flatbread, tapioca balls, tapioca pudding, sauces and desserts. It’s even used to make pancakes, cheese bread, fries, jelly and more.

Tapioca starch has regional uses in many different dishes in Thailand, India, Belgium, France, Ghana, Malaysia, Indonesia, etc. People also use it for medicinal purposes, to stiffen laundry, make biodegradable bags, etc.

On the other hand, cornstarch has an array of culinary and non-culinary uses. The most common, of course, is to thicken foods such as soups, sauces, custards, gravies, etc. It also works as a coating for frying foods such as chicken nuggets.

Additionally, people use cornstarch to make corn syrup and other types of sugar. Before becoming a cooking ingredient, cornstarch was primarily used to stiffen laundry. It is still used to produce baby powder, glue, medical gloves, airbags and more.

To taste

Although undetectable in most dishes, tapioca starch and cornstarch differ in taste.

Cornstarch is generally tasteless, but it does have an earthy, wheat-like note. On the other hand, tapioca starch has a slightly sweet taste with a starchy texture.


Cornstarch and tapioca starch have very different origins. One of them has been used since time immemorial, while the other was invented by accident.

Cornstarch was invented by Thomas Kingsford in 1842. He discovered a way to isolate endosperms from corn kernels while working in a wheat starch factory. However, during the early years, cornstarch was used to stiffen laundry rather than for cooking.

On the other hand, tapioca starch has always been used in the South American region. It is extracted from the cassava plant native to northern Brazil. However, its use takes place in South America and various parts of Asia from 1500.

Can you replace cornstarch with tapioca starch?

You can easily replace cornstarch with tapioca starch in a variety of dishes.

Cornstarch is already used as a thickener for dishes such as soups, sauces, custards, sauces and desserts. Cornstarch is even much more potent than tapioca starch.

In the next section, we have listed the ratio you should use when swapping cornstarch and tapioca starch. However, you can be sure that your recipes will be just as delicious if you use cornstarch instead of tapioca starch.

Additionally, cornstarch is much easier to find than tapioca starch. So don’t worry if you find a recipe that calls for tapioca starch and you don’t have any.

When it comes to texture and taste, you don’t have to worry about your dish being different. Cornstarch gives you an equally creamy texture without changing the flavor of your dish.

Cornstarch actually has no flavor, while tapioca starch tends to be slightly sweet. So if you’re making a dish where tapioca starch is the main ingredient, you might want to sweeten your dish while using cornstarch as a substitute.

Tapioca flour vs cornstarch ratio

Because cornstarch is more potent than tapioca starch, you can’t substitute them directly. There is a simple rule to keep in mind when swapping these two starches.

If a recipe calls for two tablespoons of tapioca starch, substitute it with one tablespoon of cornstarch. Alternatively, if using tapioca starch as a substitute, add double the amount of cornstarch listed in the recipe.

Tapioca Starch vs Corn Starch for Thickening

When it comes to the best thickener, cornstarch is better than tapioca starch. Cornstarch is even much more potent than tapioca starch.

Tapioca starch has many culinary uses other than being a thickener. It plays a key role in making traditional South American and Asian dishes and desserts. But that doesn’t mean it’s not a suitable substitute for cornstarch and other thickeners.

Hope after reading this article all your questions about cornstarch and tapioca starch have been answered. You can easily substitute these two ingredients in your next delicious and creamy recipe, as long as you keep the right ratio in mind.

related questions

Is tapioca starch better than corn starch?

There is no clear answer to this question.

The two starches have different potencies, uses, and nutritional factors. Each makes a better choice than the other in certain recipes, depending on the texture and flavor you desire.

Can I substitute cornstarch for tapioca starch in puddings?

You can substitute cornstarch for tapioca starch in puddings.

However, due to the potency difference, you will need to use a larger amount of tapioca starch. For one tablespoon of cornstarch, your substitute should be two tablespoons of tapioca.