(n) a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics, Syn.manioca, manioc, cassava starch
n. [ F. cassave, Sp. cazabe, fr. kasabi, in the language of Haiti. ] 1. (Bot.) A shrubby euphorbiaceous plant of the genus Manihot, with fleshy rootstocks yielding an edible starch; -- called also manioc. [ 1913 Webster ]
☞ There are two species, bitter and sweet, from which the cassava of commerce is prepared in the West Indies, tropical America, and Africa. The bitter (Manihot utilissima) is the more important; this has a poisonous sap, but by grating, pressing, and baking the root the poisonous qualities are removed. The sweet (Manihot Aipi) is used as a table vegetable. [ 1913 Webster ]
2. A nutritious starch obtained from the rootstocks of the cassava plant, used as food and in making tapioca. [ 1913 Webster ]
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