CASSAVA STARCH

Cassava starch is a fine, white powder extracted from the root of the cassava plant.

It is widely used in the food, cosmetic, textile, and industrial sectors for its neutral flavor, high purity, and excellent thickening and binding properties.

In gluten-free cooking and baking, cassava starch serves as a reliable alternative to wheat flour, enhancing texture and consistency.

While often confused with tapioca, it’s important to note that tapioca is a more refined version of cassava starch, processed to remove fibers and impurities for specific culinary or industrial applications.

Cassava starch is a key ingredient in popular products like tapioca pearls, noodles, sauces, and snack foods across Africa, Asia, and Latin America.

Its biodegradability and film-forming abilities also make it valuable in eco-friendly packaging, adhesives, and pharmaceuticals.

Available in both native and modified forms, cassava starch is easy to digest and suitable for those with food sensitivities. It is sometimes labeled as tapioca flour, depending on regional usage and processing methods.

Browse our category to explore everything about cassava starch, its uses, health benefits, sustainability, and growing relevance in modern food and industry.