Whole and sliced cassava roots.
- any of several tropical American plants, shrubs, and trees (genus Manihot, esp. M. esculenta) of the spurge family, having edible, starchy roots
- this root or a starch extracted from it, used in making bread and tapioca
Origin of cassavaFrench cassave ; from Spanish cazabe ; from Taino casávi, cazábbi
- A shrubby tropical American plant (Manihot esculenta) widely grown for its large, tuberous, starchy roots.
- The root of this plant, eaten as a staple food in the tropics only after leaching and drying to remove cyanide. Cassava starch is also the source of tapioca. In both senses also called manioc, yuca.
Origin of cassavaUltimately from Taíno casavi, flour from manioc.
cassava plant (top) and root (bottom)