Potato starch is extracted from potatoes. The cells of the root tubers of the potato plant contain starch granules (leucoplasts). To extract the starch, the potatoes are crushed and the starch grains are released from the cells. The starch is then washed out and dried to powder. Potato starch has been produced in the same basic way for centuries actually even the ancient Incas knew how to make potato starch. Potato starch is a very refined starch, containing minimal protein or fat. This gives the flour a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity and transparency, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution. As an additive for food processing, food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas. Potato starch may be used in all traditional recipes replacing any other starch and in most cases giving better functionality.