Cassava starch

Cassava starch, also known as cassava flour or tapioca, is a white, fine, and very smooth powder obtained from the root of the cassava plant (Manihot esculenta). This ingredient is highly valued in cooking for its ability to thicken sauces, soups, desserts, and to improve the texture of various baked goods.

Cassava is native to tropical America, especially regions such as the Caribbean, Central America, and South America, where it has been a staple food for thousands of years. Cassava starch is extracted by washing and crushing the root to then separate the starch, which is dried into the powder used in cooking.

Properties: Cassava starch is naturally gluten-free, making it an ideal alternative for people with celiac disease or gluten sensitivity. In addition, it provides a light and crispy texture when used in fried foods, and a translucent thickening in liquid preparations. As a pure starch, it has a neutral flavor that does not alter the profile of dishes.

Synonyms in Latin America: In different Latin American countries, cassava starch may also be known as cassava flour, yuca flour (although it is important not to confuse it with the whole flour that includes fiber), and in regions where it is used to make pearls or balls, it is called tapioca.