Starch is a vegetable substance obtained from plants, cereals, tubers, and legumes. Starch appears as a white powder and is used as a binder for sauces, creams, and gravies. Potato starch and corn starch are excellent for making puddings, thickening creams, or making leavened desserts softer. Less sticky and lighter than flour, starch is also tasteless, therefore it does not alter the taste of the ingredients to which it is added. The starch can be added to the creams even before cooking, sieving it to prevent lumps from forming, while the corn starch should preferably be diluted first with liquid and then incorporated into the preparation only towards the end of cooking.