Wikidata facts
- Part of
- Brazilian cuisine
- Country
- Brazil
- Image
- Tapioca-1.jpg
Show 4 more facts
- MCN code
- 1903.00.00
- Commons category
- Tapioca
- natural product of taxon
- cassava
- water footprint
- 2254
Sources (2)
via Wikidata · CC0
~28 min read
Encyclopedic overview
31 sectionsContents
- Etymology
- Production
- Establishment
- Management
- Harvest
- Preparation
- Storage
- Environmental issues
- Uses
- Nutrition
- Flatbreads
- Tapioca pearls{{anchor|Tapioca#Tapioca_pearls}}
- Processing and properties
- South America
- Brazil
- North America
- West Indies
- Asia
- Southeast Asia
- Indonesia
- Malaysia
- South Asia
- Bangladesh
- India
- Sri Lanka
- Africa
- Europe
- Other uses
- See also
- References
- Further reading
300px|thumb|Tapioca starch
Tapioca (; ) is a starch extracted from the tubers of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil, but which is now found in West Africa, Southeast Asia, and elsewhere. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.
Excerpted from Wikipedia’s “tapioca” article, available under the CC BY-SA 4.0 licence.