cassava

cas·sa·va

C0143800 (kə-sä′və)n.1. A shrubby tropical American plant (Manihot esculenta) widely grown for its large, tuberous, starchy roots.2. 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.

[Ultimately from Taíno casavi, flour from manioc.]

cassava

(kəˈsɑːvə) n1. (Plants) Also called: manioc any tropical euphorbiaceous plant of the genus Manihot, esp the widely cultivated American species M. esculenta (or utilissima) (bitter cassava) and M. dulcis (sweet cassava)2. (Cookery) a starch derived from the root of this plant: an important food in the tropics and a source of tapioca[C16: from Spanish cazabe cassava bread, from Taino caçábi]

cas•sa•va

(kəˈsɑ və)

n., pl. -vas. 1. any of several tropical American plants belonging to the genus Manihot, of the spurge family, having tuberous roots. 2. a nutritious starch from the roots, the source of tapioca. [1545–55; < Sp cazabe cassava bread or meal < Taino]

cassava

A root vegetable resembling a large, brown sweet potato.

Thesaurus

Noun	1.	cassava - a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropicscassava starch, manioc, maniocatapioca - granular preparation of cassava starch used to thicken especially puddingsamylum, starch - a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles
	2.	cassava - cassava root eaten as a staple food after drying and leaching; source of tapiocamanioctapioca - granular preparation of cassava starch used to thicken especially puddingsbitter cassava, gari, mandioc, mandioca, Manihot esculenta, Manihot utilissima, tapioca plant, manioc - cassava with long tuberous edible roots and soft brittle stems; used especially to make cassiri (an intoxicating drink) and tapiocaroot - (botany) the usually underground organ that lacks buds or leaves or nodes; absorbs water and mineral salts; usually it anchors the plant to the ground
	3.	cassava - any of several plants of the genus Manihot having fleshy roots yielding a nutritious starchcasavagenus Manihot, Manihot - genus of economically important tropical plants: cassavabitter cassava, gari, mandioc, mandioca, Manihot esculenta, Manihot utilissima, tapioca plant, manioc - cassava with long tuberous edible roots and soft brittle stems; used especially to make cassiri (an intoxicating drink) and tapiocaManihot dulcis, sweet cassava - South American plant with roots used as a vegetable and herbage used for stock feedbush, shrub - a low woody perennial plant usually having several major stems

Translations

木薯

cassava

(kəˈsaːvə) noun (also tapioca plant) a tropical plant, whose roots yield tapioca. 木薯

cassava

(kəsä`və) or

manioc

(măn`ēŏk), name for many species of the genus Manihot of the family Euphorbiaceae (spurgespurge
, common name for members of the Euphorbiaceae, a family of herbs, shrubs, and trees of greatly varied structure and almost cosmopolitan distribution, although most species are tropical. In the United States the family is most common in the Southeast.
..... Click the link for more information. family). The roots, which resemble sweet potatoes and are eaten in much the same way, yield cassava starch, a staple food in the tropics. The cassava is native to Amazonia and has long been cultivated there by the indigenous population. It is now a major food source in many parts of the moist lowland tropics, particularly in Africa. Most cassava flour is made from M. esculenta, sometimes called bitter cassava because of the presence in the raw roots of prussic acid in sufficient quantities to be deadly. This poison is dispelled by long cooking or (for flour) pressing. Some cultivated varieties with a lesser acid content, called sweet cassava, are edible raw as well as boiled and can be used for fodder. It is important to process cassava as quickly as possible after harvesting; enzymes in the root will cause deterioration of the final product if processing is not completed within 48 hours. Cassava roots are also fermented to make an alcoholic beverage, are the source of tapiocatapioca
, widely used starchy food, obtained from the fleshy root of the bitter cassava. Tapioca is sold in flake or flour form and as the pellet pearl tapioca. Tapioca flour is widely used in place of wheat flour in regions where it is grown, e.g.
..... Click the link for more information. , or Brazilian arrowroot, and are utilized in other ways, e.g., for cotton sizing and laundry starch. Cassava is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
..... Click the link for more information. , class Magnoliopsida, order Euphorbiales, family Euphorbiaceae.

cassava

[kə′sav·ə] (botany) Manihot esculenta. A shrubby perennial plant grown for its starchy, edible tuberous roots. Also known as manihot; manioc.

cassava

any tropical euphorbiaceous plant of the genus Manihot, esp the widely cultivated American species M. esculenta (or utilissima) (bitter cassava) and M. dulcis (sweet cassava)

cassava

cas·sa·va

cassava

cas•sa•va

cassava

cassava

cassava

cassava

manioc

cassava

cassava

cassava

cassava

cassava

Synonyms for cassava

noun a starch made by leaching and drying the root of the cassava plant

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Related Words

noun cassava root eaten as a staple food after drying and leaching

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

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