Originally Posted by JRace
I find many stomachs don't process the ground herb as easy as cornstartch.
You'll find toasted brown rice flour works just as well as cornstarch, and digests a lot easier for everyone.
Corn is actually rather harmful to an amazing number of people. I expect 40-50 years from now the Corn-centric AG in the US will have spawned studies, documentaries and more on the harm it did to the country these last few decades of ours.
BRF also makes a nice thickener when cooking, with only needing a bit more than you would if using cornstarch.