Fa-rĭ'na or Fa-rĭ'nā, n.

n. [Lat. farina, meal, flour, from far, a sort of grain, spelt, the earliest food of the Romans, both roasted and ground into meal.]

1. The flour of any species of corn, or starchy root, such as the potato, &c. Ure.
2. (Chem.) Starch or fecula, one of the proximate principles of vegetables, extracted by a process of washing the flour, and occurring in particles of different size, according to the grain or root employed. This starch is used in cookery, in the preparation of puddings, and the like.
3. (Bot.) Pollen. [Rare.] Craig.