A method for easily controlling the smell of dried starch and bringing out a sweet starch flavor characteristic of a plant in a powdery food containing a powder derived from a starch-containing plant is provided. A powdery food comprises a powder derived from a starch-containing plant. The powdery food has a starch content of 10 mass % or more in terms of dry mass, a dietary fiber content of 1 mass % or more in terms of dry mass, a particle size d50 of 1,000 μm or less after ultrasonication, and a 2,3-butanediol content of 50 ppb or more and 40,000 ppb or less and/or a diethylene glycol monoethyl ether content of 5 ppb or more and 40,000 ppb or less.