Tapioca, whose original name is Manihot esculenta, also known as yuca, mandioca or cassava is a perennial shrub of the euphorbiaceae family widely cultivated in America, Africa and Oceania by its roots with starches of high food value. Yuca or cassava has been cultivated in most of the tropical and subtropical areas of the American continent.

Tapioca provides only carbohydrate food value, and is low in protein, vitamins and minerals. In other countries, it is used as a thickening agent in various manufactured foods. It has recently become popular as a gluten-free alternative to wheat and other grains, since it is naturally free of grains and gluten.

The most common use is gastronomic. However, there are uses in alternative industries such as in the production of biodegradable bags. The product is renewable, reusable and recyclable. The starch is also used in cosmetic industry to improve the consistency of the products, due to its thickening properties.

Related products and ideas

Make Brazilian cheese bread (chipa) at home. You need: 1 large egg, 1⁄4 cup softened butter, 2/3 cup milk, 200 g tapioca starch, 1 tbsp baking powder, 1 cup cheese of your preference (provolone is recommended), salt up to taste.

Preheat the oven. Combine the flour, baking powder, and salt, mixing well. Mix in the cheese and the butter. Add the eggs and blend until dough has formed. Add 8 teaspoons of milk and mix well. The dough should be compact and lightly moist; if needed, add one or two more teaspoons of milk. Form 3 cm balls and place them on a greased baking tray, leaving a couple of inches between them. Bake until the chipas are slightly browned. Serve warm and enjoy!