What To Know
- It is a popular ingredient in Indian and Middle Eastern cuisine and is used in various dishes such as pakoras, batter, and sweets.
- Corn flour is primarily used as a thickening agent, while besan has a wider range of uses, including as a batter, coating, and ingredient in desserts.
- Corn flour is a starch-based thickening agent, while besan is a protein-rich flour made from chickpeas.
Corn flour and besan are two commonly used ingredients in cooking, but are they the same thing? This article delves into the similarities and differences between these two ingredients, exploring their properties, uses, and nutritional value. By the end, you’ll have a clear understanding of whether corn flour is indeed besan.
What is Corn Flour?
Corn flour, also known as cornstarch, is a fine powder made from the endosperm of corn kernels. It is a thickening agent commonly used in sauces, soups, gravies, and baked goods. Corn flour is gluten-free and has a neutral flavor.
What is Besan?
Besan, also known as gram flour or chickpea flour, is a powder made from ground chickpeas. It is a popular ingredient in Indian and Middle Eastern cuisine and is used in various dishes such as pakoras, batter, and sweets. Besan is a good source of protein and fiber.
Similarities Between Corn Flour and Besan
- Thickening Properties: Both corn flour and besan have thickening properties when mixed with liquids. They can create a smooth and creamy consistency in sauces, soups, and gravies.
- Gluten-Free: Both ingredients are naturally gluten-free, making them suitable for individuals with celiac disease or gluten intolerance.
- Neutral Flavor: Corn flour and besan have a neutral flavor, which allows them to blend seamlessly with other ingredients without overpowering the dish.
- Binding Agent: Both ingredients can act as binding agents in various dishes. Corn flour is often used in baked goods, while besan is commonly used in batters and coatings.
Differences Between Corn Flour and Besan
- Source: Corn flour is derived from corn kernels, while besan is made from chickpeas.
- Taste: Besan has a slightly nutty flavor, while corn flour is flavorless.
- Nutritional Value: Besan is a better source of protein and fiber than corn flour.
- Texture: Besan is coarser in texture than corn flour, which can affect the consistency of certain dishes.
- Uses: Corn flour is primarily used as a thickening agent, while besan has a wider range of uses, including as a batter, coating, and ingredient in desserts.
Is Corn Flour Besan?
Based on the comparisons above, it is clear that corn flour and besan are not the same ingredient. While they share some similarities, such as thickening properties and gluten-free nature, they differ in source, taste, nutritional value, texture, and uses.
Wrap-Up: Understanding the Distinction
In summary, corn flour and besan are two distinct ingredients with unique properties and uses. Corn flour is a starch-based thickening agent, while besan is a protein-rich flour made from chickpeas. Understanding the difference between these two ingredients will enable you to make informed choices in your cooking and achieve the desired results in your dishes.
Quick Answers to Your FAQs
Q: Can I substitute corn flour for besan?
A: In some cases, yes. However, the nutty flavor of besan may alter the taste of the dish. It’s best to use besan as a substitute when the nutty flavor is desirable.
Q: Is besan healthier than corn flour?
A: Yes, besan is generally considered healthier than corn flour as it is a good source of protein and fiber.
Q: Can I use corn flour to make pakoras?
A: No, it is not recommended to use corn flour for making pakoras as it will not provide the same binding and flavor as besan.
Q: What is the difference between corn flour and wheat flour?
A: Corn flour is gluten-free and made from corn, while wheat flour is made from wheat and contains gluten.
Q: Can I use besan to thicken sauces?
A: Yes, besan can be used to thicken sauces, but it may provide a slightly nutty flavor.
