British pronunciation/kæsˈɑːvɐ/
American pronunciation/kæsˈɑːvə/

the long and starchy roots of a tropical plant that is native to South America, used in cooking

What is "cassava "?


Cassava, scientifically known as Manihot esculenta, is a starchy root vegetable native to South America. This versatile crop is widely cultivated in tropical regions around the world. Cassava roots are rich in carbohydrates and serve as a staple food for millions of people. They can be prepared in various ways, such as boiling, steaming, frying, or grinding into flour. Cassava is valued for its resilience, as it can grow in poor soil conditions and withstand droughts, making it an important food source in areas with limited resources. Its neutral taste and ability to complement a wide range of dishes make cassava a significant component of many traditional cuisines globally.


a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics


any of several plants of the genus Manihot having fleshy roots yielding a nutritious starch

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