Cassava – manihot esculenta and its value chain
Cassava root in Southeast Asian cooking is indispensable. Praised for its availability, it is used in savory dishes, desserts, and snacks and plays a role in regional cuisines and cultural traditions.
Cassava root in Caribbean cuisine is an interesting one. Cassava, known locally as yucca or manioc, is an important part of Caribbean culinary culture, blending with its history and identity.
Cassava root recipes for weight loss are gaining recognition for their potential to aid weight loss. Rich in fiber yuca supports digestion, helps manage blood sugar levels, and promotes satiety, making it an excellent addition to a weight-conscious diet.
Boiled cassava root, also known as yuca or manioc, is a simple and satisfying dish that showcases the natural flavor and versatility of this starchy tuber.
Are tapioca syrup and cassava syrup the same? While both cassava root syrups come from cassava root, they differ slightly in production and use. Learn how they compare in flavor, texture, and benefits!
Recently, there has been a growing interest in cassava tuber as a source of resistant starch. Resistant starch is a type of dietary fiber that resists digestion in the small intestine and instead ferments in the large intestine, where it promotes a range of health benefits.
Cassava naturally contains cyanide compounds that can be toxic if not properly removed. Here is how to remove cyanide from cassava root to avoid poisoning and side effects.
Cassava, also called manioc, mandioca or yuca is celebrated for its nutritional benefits, but it harbors a hidden danger: cyanide poisoning from cassava.
Cassava tuber is a staple in many diets worldwide, but its safety when consumed raw raises obvious concerns. Is cassava root safe to eat raw? Let’s find out.
Do cassava and its products have gluten? Learn how this ancient root fits into gluten-free diets and why it’s a trusted choice for wheat-free cooking and baking.