Pronunciation: [stˈɑːt͡ʃi] (IPA) 
The word "starchy" is spelled /ˈstɑːtʃi/ in IPA phonetic transcription. The first sound, /s/, is voiceless and it’s followed by the vowel sound /ɑː/, which is a long vowel sound. The next sound is /t/, which is voiceless, followed by /ʃ/, which is a voiceless fricative. The last sound, /i/, is a long vowel sound. Overall, the spelling of "starchy" accurately reflects its pronunciation in English.
Starchy is an adjective that describes something that is rich in or consists primarily of starch. Starch is a complex carbohydrate that is commonly found in foods such as potatoes, bread, rice, and pasta. It is a polysaccharide composed of glucose molecules and serves as a crucial source of energy for the human body.
When describing food, starchy refers to dishes or ingredients that have a high starch content or that are composed mainly of starch. These types of foods often have a smooth or grainy texture, and they can be filling and satisfying. Starchy foods tend to be a staple in many cuisines and diets around the world due to their versatility and energy-providing properties.
Outside of the culinary context, starchy can also be used to describe a person or their behavior. In this sense, it refers to someone who is excessively formal, rigid, or old-fashioned in their manners or attitude. This usage is often metaphorical, drawing a comparison between the person and the dense, rigid nature of starch. For example, a starchy teacher may strictly adhere to rules and have little tolerance for deviation or creativity. Similarly, a starchy individual may come across as uptight or overly concerned with maintaining decorum in social settings.
Of or like starch.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
* The statistics data for these misspellings percentages are collected from over 15,411,110 spell check sessions on www.spellchecker.net from Jan 2010 - Jun 2012.
The word "starchy" comes from the word "starch", which can be traced back to the Middle English word "starche" and the Old English word "stercan". The origin of "starche" can be further linked to the Old French word "estarche". Ultimately, "starch" is derived from the Latin word "amylum", which refers to a fine white powder or flour obtained from cereal plants. The Latin term itself traces back to the Greek word "amylon". Therefore, the etymology of the word "starchy" is rooted in the historical evolution of terms referring to the substance known as starch.
