tapijuuri

Tapijuuri is a Finnish term that translates to "tapioca root." It refers to the starchy tuberous root of the cassava plant, also known as Manihot esculenta. Cassava is a major source of carbohydrates for many tropical regions, and its root is processed into various forms for consumption and industrial use.

The tapioca root is typically long and tapered, with a rough brown exterior and a white, starchy interior. It is rich in carbohydrates, particularly starch, and contains some fiber, vitamins, and minerals, although its nutritional profile is primarily carbohydrate-heavy. Cassava roots can contain cyanogenic glycosides, which are toxic compounds. Proper processing, such as boiling, frying, or fermenting, is essential to remove these toxins and make the root safe for consumption.

In Finnish cuisine, "tapijuuri" primarily refers to the processed form of the cassava root known as tapioca. Tapioca is commonly sold as pearls, flakes, or flour. These products are widely used as a thickening agent in sauces, soups, and desserts, and are also a staple ingredient in various puddings and baked goods. Tapioca pearls, for instance, are a key component of bubble tea. The flavor of tapioca is generally mild and slightly sweet, allowing it to absorb the flavors of other ingredients it is combined with.