A shrubby exotic US plant (Manihot esculenta) extensively grown because of its big, tuberous, starchy roots.
the main for this plant, consumed as a staple food in the tropics just after leaching and drying to eliminate cyanide. Cassava starch can also be the origin of tapioca.
manioc, the foundation of tapioca, Manihot esculenta.
Tapioca, a starchy pulp made out of the roots of this exotic plant.
A shrubby euphorbiaceous plant for the genus Manihot, with fleshy rootstocks yielding an edible starch; -- labeled as also manioc.
A nutritious starch acquired through the rootstocks associated with the cassava plant, used as meals as well as in making tapioca.
The name of a number of types of Manihot, a euphorbiaceous genus of stout natural herbs, thoroughly cultivated for meals in tropical America as well as on the shore of Africa, from the tuberous origins of which cassava-bread, cassava-starch, and tapioca are made.
The starch prepared from the origins for the cassava-plant.
a starch produced by leaching and drying out the source of the cassava plant; the source of tapioca; a staple meals within the tropics
cassava root consumed as a staple meals after drying out and leaching; way to obtain tapioca
some of a few plants for the genus Manihot having fleshy origins producing a nutritious starch