Jauhemaisena

Jauhemaisena is the Finnish term for cornstarch, a fine white powder obtained from the starch of corn kernels. In Finland it is a common thickening agent in cooking and baking and is often sold under the brand name Maizena. It is used to thicken gravies, sauces, soups, custards, and fillings for desserts, as well as puddings.

Properties and considerations: Jauhemaisena is gluten-free in its pure form, though it can be exposed to gluten in manufacturing environments, so cross-contamination is a consideration for people with severe gluten intolerance. It creates a smooth, glossy texture when used as a thickener and has a neutral flavor, which makes it suitable for a wide range of dishes.

Preparation and use: To prevent lumps, a small amount of jauhemaisena should be mixed with cold liquid to form a slurry before being stirred into hot liquids. Thickening occurs as the mixture heats, typically around 60–70°C; after thickening, it should not be kept at a rolling boil for long, as excessive heat can break down the starch and reduce thickness. For best results, adjust the amount to achieve the desired consistency.

Storage and substitutions: Store in a cool, dry place and keep the container tightly closed to prevent moisture. It can be substituted with other starches, such as potato starch, but different starches produce different textures and opacities, so amounts and cooking times may need adjustment.

Nutritional notes: Jauhemaisena is mainly carbohydrate with little fat or protein; its nutritional value is modest and it is typically used in small amounts as a thickener rather than a significant source of nutrients.