Tapioca

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Tapioca (/ˌtæpiˈoʊkə/; Portuguese: [tapiˈɔkɐ]) 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,[1] 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.

Tapioca is a staple food for millions of people in tropical countries. It provides only carbohydrate food value, and is low in protein, vitamins, and minerals. In other countries, it is used as a thickening agent in various manufactured foods.

Tapioca is derived from the word tipi'óka, its name in the Tupi language spoken by natives when the Portuguese first arrived in the Northeast Region of Brazil around 1500.[2][3] This Tupi word is translated as 'sediment' or 'coagulant' and refers to the curd-like starch sediment that is obtained in the extraction process.[4]

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