Cassava

Cassava is a starchy root vegetable native to South America, also known as yuca or manioc. It is a staple food in many tropical regions worldwide. The root is typically peeled, then boiled, baked, fried, or roasted, and can also be processed into flour.

Cassava flour, derived from the root, is a gluten-free alternative to wheat flour and is used as a thickener and binder in baked goods, snacks, and sauces. Cassava itself can be fried into crisps or chips, providing a crunchy texture and mild flavour. It is also used in some savoury dishes and as a base for puddings.

Cassava is a carbohydrate-rich food and a source of dietary fibre. The Food Standards Agency (FSA) does not list cassava as a regulated food additive. Like other starchy root vegetables, it is a good source of energy. Consuming raw cassava can be problematic as it contains cyanogenic glycosides, which can release cyanide. However, proper processing, such as boiling or frying, significantly reduces these compounds to safe levels.