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Cassava

Cassava (*Manihot esculenta*) is a woody tropical shrub grown for its starchy underground roots, which are eaten as a staple food and processed into products such as flour and tapioca.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Cassava (Manihot esculenta) is a woody tropical shrub grown for its starchy underground roots, which are eaten as a staple food and processed into products such as flour and tapioca. Native to South America, it is now cultivated widely in tropical and subtropical regions. Raw cassava contains naturally occurring cyanogenic compounds and must be properly processed or cooked before eating.

Description

Cassava is a woody perennial shrub in the spurge family with edible, starch-rich storage roots. The plant is grown mainly as an annual crop in tropical and subtropical agriculture.

Uses

The roots are eaten boiled, baked, fried, or processed into flour and starch. Cassava products are used in foods such as breads, chips, and tapioca.

Toxicity and preparation

Raw cassava can be poisonous because it contains cyanogenic compounds. Proper peeling, soaking, fermentation, and cooking reduce or remove this hazard.

Names and taxonomy

Cassava is the common name for Manihot esculenta. Regional names include manioc, mandioca, and yuca.

Key facts

  • Cassava is a major tropical food crop grown for its starchy roots.
  • It is also called manioc and yuca in many regions.
  • The roots are a major source of carbohydrates and are used to make flour and tapioca.
  • Raw cassava contains cyanogenic compounds and should not be eaten uncooked.
  • Cassava is cultivated widely across Africa, Asia, and the tropical Americas.
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Canadian context

Cassava is relevant in Canada mainly through global food trade and multicultural cuisine, where cassava flour, tapioca, and imported cassava products are used in cooking and food manufacturing.

Frequently asked questions

What is cassava?
Cassava is a tropical root crop (Manihot esculenta) grown for its starchy underground roots, which are eaten as food and processed into products like flour and tapioca.
Is cassava healthy?
Cassava can be a good source of energy because it is rich in starch, but it is relatively low in protein and some other nutrients. Its health value depends on how it is prepared and what foods it replaces.
How to cook cassava?
Cassava should be peeled and thoroughly cooked before eating. Common methods include boiling, baking, frying, or steaming after proper preparation; raw cassava should not be eaten.
What is cassava flour?
Cassava flour is a flour made from dried, processed cassava root. It is used in baking and cooking and is naturally gluten-free.
Is cassava poisonous?
Raw cassava can be poisonous because it contains cyanogenic compounds that can release cyanide. Proper processing and cooking make it safe to eat.
What is the difference between cassava and yuca?
In many places, yuca is simply another name for cassava. The term should not be confused with yucca, which is a different plant.

References

  1. Encyclopaedia Britannica — https://www.britannica.com/plant/cassava
    Supports: Cassava is *Manihot esculenta*, a tuberous edible plant from the American tropics; cassava flour and tapioca are derived from its roots; regional names include manioc, mandioca, and yuca.
  2. USDA Natural Resources Conservation Service — https://plants.sc.egov.usda.gov/DocumentLibrary/plantguide/pdf/pg_maes.pdf
    Supports: Cassava is a leading food and feed crop and an important source of carbohydrates and energy among food crops.
  3. University of Arkansas Division of Agriculture — https://www.uaex.uada.edu/yard-garden/resource-library/plant-week/cassava-10-12-07.aspx
    Supports: Cassava is in the Euphorbiaceae family and all parts contain cyanogenic glucosides; it is poisonous until processed.
  4. NC State Extension — https://plants.ces.ncsu.edu/plants/manihot-esculenta/
    Supports: Cassava is a shrub or herbaceous perennial grown for tuberous roots that are toxic when raw but edible once properly prepared and cooked.
  5. Food and Agriculture Organization of the United Nations — https://www.fao.org/4/i3278e/i3278e01.pdf
    Supports: Cassava is a woody perennial shrub grown in tropical agriculture.
  6. Medical News Today — https://www.medicalnewstoday.com/articles/323756
    Supports: Cassava contains nutrients but should not be eaten raw due to cyanide risk; soaking and cooking make it safe.