Cassava

A tropical plant of the spurge family with edible starchy roots.

A starchy root that is a primary food source in tropical countries.

A group of perennial herbs of the genus Manihot. The plant is one of the most efficient converters of solar energy to carbohydrate. The root of M. esculenta provides an excellent source of starch and can thrive in poor, dry, acid soils. To be suitable for eating, the root is processed by one of several methods to remove or control the amount of cyanide present. Tapioca is made from cassava.

Tapioca is derived from the tubers of numerous tropical plant species which are utilized as vegetables. The presence of poison in the bitter variant of this plant is a common occurrence; however, it is typically eliminated through the cooking process to render the crop edible. An alternative term for this crop is manioc.

Cassava, a tropical shrub that originated in Central and South America, is now extensively cultivated in Africa, the West Indies, and some parts of Asia. In the West Indies, the plant is known as cassava, while in some parts of South America and Africa, it is referred to as manioc, and in other regions, it goes by the name yucca. The roots of this shrub produce a starchy food that is also known as cassava or manioc.