Tapioca
Tapioca
Tapioca (/ˌtæpiˈoʊkə/; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the storage roots of the cassava plant. This species is native to the north region and central-west region of Brazil, but its use spread throughout South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies and Africa and Asia. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Tapioca is now cultivated worldwide.
Etymology
The word tapioca comes from the Tupí word tipi'óka, which refers to the process by which the starch is made edible. In this process, the toxic hydrocyanic acid, also known as prussic acid, is removed from the root.
Uses
Tapioca is used in a variety of dishes, both sweet and savory, across the globe. It is a common ingredient in puddings, bubble tea, and other sweet desserts. It can also be used as a thickening agent in soups and sauces.
Related Terms
- Cassava: The plant from which tapioca is derived.
- Starch: A type of carbohydrate, of which tapioca is a form.
- Pudding: A dessert in which tapioca is often used.
- Bubble tea: A drink that often contains tapioca pearls.
Health Implications
Tapioca is almost pure starch and contains very few nutrients. On its own, it has limited nutritional value. However, it is often used in cooking for its unique texture and taste.
External links
- Medical encyclopedia article on Tapioca
- Wikipedia's article - Tapioca
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