

May be a difference in terminology here but generally “cornflour” is a synonym for “cornstarch”. Like I am looking at the box in my pantry to make sure I didn’t imagine anything and it’s definitely cornstarch. Masa, here, would be closer to the product we call “cornmeal” (although I believe masa is made from nixtamalised corn/hominy but cornmeal isn’t? I dunno, never cooked with either). Yes, whole ground maize can be any colour, but cornstarch afaik is always extremely white.












It’s so good, that’s a level of loser stink that will never scrub off even with steel wool and uncured lye soap (which I wholeheartedly recommend for this… Person.)