tapioca

Tapioca is a starch derived from the storage roots of the cassava plant (Manihot esculenta), a tropical root native to South America. Following global spread through trade, cassava became a major source of starch in many regions. Tapioca is sold as starch alone and in prepared forms such as pearls, flakes, and flour.

Production and forms: The starch is produced by peeling, washing, grinding, and milling cassava tubers to extract the starch, which is then washed and dried. The resulting products range from fine tapioca starch to prepared forms like tapioca pearls (small to large), flakes, and flour. The starch is naturally gluten-free and has a neutral flavor, while pearls and flakes are commonly used in various foods.

Uses: Tapioca starch is widely used as a thickener in soups, sauces, and desserts. Tapioca pearls are notably used in puddings and in bubble tea, where larger pearls provide a chewy texture. Tapioca flour is used in gluten-free baking and in a variety of recipes to improve texture and binding. Flakes are used in cooking and in some gluten-free products.

Safety and nutrition: Cassava contains cyanogenic glycosides and must be processed properly to reduce toxins; commercial tapioca starch is produced and stored under conditions intended to minimize risk. Nutritionally, tapioca is primarily carbohydrate, with little protein or fat, and it provides trace minerals. It is gluten-free, making it suitable for gluten-sensitive diets. Store tapioca products in a cool, dry place.