Tapioca root is called cassava root. Cassava is the common name for the plant Manihot esculenta, which belongs to the Euphorbiaceae family. It is also known as yuca, manioc, or mandioca in different parts of the world. Cassava is a woody shrub with a tuberous root that is used to produce tapioca starch.
I have personally grown cassava in my garden, and it has been a fascinating experience. The process of cultivating cassava starts with planting the stem cuttings in well-drained soil. The plant requires a warm climate with temperatures between 77°F and 86°F (25°C and 30°C) and about 1,500 to 2,500 mm of annual rainfall. However, it can also tolerate drought conditions to some extent.
Once planted, the cassava plant grows steadily, reaching a height of about 2 to 4 meters within 9 to 12 months. The tuberous roots, which are the part used to make tapioca, develop underground and can be harvested around 9 to 24 months after planting, depending on the variety and growing conditions.
Harvesting cassava is a hands-on process. I remember digging into the soil and carefully pulling out the long tuberous roots. It is important to handle them gently to avoid any damage. The roots are then cleaned, peeled, and processed to obtain tapioca starch.
To make tapioca starch, the cassava roots are first grated or ground into a pulp. This pulp is then soaked in water, allowing the starch to settle at the bottom while the fibrous part floats. The water is drained, and the starch is further dried and sieved to obtain fine tapioca flour or pearls.
Tapioca is a versatile ingredient and is used in various culinary preparations worldwide. In South America, it is commonly used to make traditional dishes like tapioca pudding and beijinho (coconut sweet). In Asia, tapioca pearls are popularly used in bubble tea drinks, while in Africa, cassava is a staple food in many households.
It is worth mentioning that while cassava root is a valuable food source, it needs to be processed properly to remove toxins. Raw cassava contains cyanogenic glycosides, which can be harmful if consumed in large quantities. Therefore, it is essential to cook or process cassava thoroughly before consuming it.
Tapioca root is also known as cassava root. Cassava is a versatile and widely grown crop, particularly in regions with a warm climate. Its tuberous roots are used to produce tapioca starch, which is a key ingredient in many culinary preparations. Growing cassava in my own garden has given me a deeper appreciation for this nutritious and starchy root vegetable.
