Cornflour - cornflower

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Cornflour and cornflower are exact homophones - see also flour and flower. Both are pronounced IPA: /ˈkɔːrn flaʊər/.

  • Cornflour is a cooking ingredient, formed by grinding maize, or '[Indian] corn'. In American English, it is commonly called corn starch or cornstarch. It is used for thickening sauces, etc.
  • A cornflower is a common wild flowering plant, Centaurea cyanus - though not as common as it was when named, as a persistent weed of cereal crops. It has also been called 'bachelor's button', 'bluebottle' and various other names.
    • The name cornflower has also been applied to the corn-cockle, agrostemma Githago, the corn-rose, another name for the common poppy, Papaver rhœas, and, as 'golden [or yellow] cornflower', the corn-marigold, Chrysanthemum segetum.