Cassava Cassava is naturally gluten-free, making it an excellent ingredient for people with gluten intolerance or those following a gluten-free diet.
There are two types of cassava: sweet cassava, which can be eaten after cooking, and bitter cassava, which requires special processing to remove its toxic compounds (cyanide). Cassava flour is used to make bread, cakes, and traditional dishes such as fufu in Africa or tapioca , a cassava by-product.
It is also known as:
- Cassava : used in English-speaking countries.
- Yuca : term used in Latin America and Spanish-speaking countries.
- Mandioca : in Portuguese, especially in Brazil.
- Tapioca : often used to refer to the pearls or starch extracted from cassava.
- Gari : name given in West Africa to fermented and roasted cassava flour.
- Kassav : used in certain regions of the Antilles.
