Tapioca root, as it is called most frequently in India, is often referred to as ‘Cassava root’ in America and it is known as Mandioca, Manioc, and Manihot around the world. Another common name for tapioca root is ‘Yuca’, though it is not in the same family as the yucca plant. It is one of the most adaptable and drought-resistant plants, which makes it an ideal food crop in a variety of environments. Tapioca root is the source of tapioca starch or flour, which is a popular gluten-free alternative.

Tapioca root is the underground portion of the plant known botanically as the Manihot esculenta. The plant produces large tapered roots that have a rough, brown skin similar to a sweet potato. The flesh of the tapioca root is a light cream or white color, which is the starchy edible portion of the plant. Tapioca root has a somewhat grainy texture and a mild sweet flavor.

Nutritional Value

Tapioca root is the third largest source of carbohydrates in the world and is considered a main food staple for over 500 million people. The starchy tuber is high in calcium, dietary fiber, potassium, and vitamins B6 and C. It has relatively no protein or other nutrients, but does contain high levels of essential fatty acids.

Serving Ideas

Tapioca root has a variety of applications; most commonly the tuber is ground into flour and used as a thickener for soups, stews, and as a gluten-free flour substitute. After the brown skin is cut or peeled away, the starchy flesh can be cut into bite-sized pieces and blanched prior to cooking. Cut into strips, the root makes a good substitute for French fries. Tapioca root can be boiled, baked or fried. Like potatoes, tapioca root also stores well. Tapioca root contains cyanogenic glucosides , the amount of which varies depending on the variety (“bitter” or “sweet”). Sweet tapioca contains lower levels of the compound and requires less preparation prior to eating.

Geography/History

Tapioca root is native to Central America and was spread to Africa with the discovery of the New World. Africa and Brazil are the two largest producers of tapioca root in the world. The plant grows best in sub-tropical and tropical areas.

Seasons/Availability

Tapioca root is available year-round in tropical and sub-tropical climates.