What is "cassareep"

Cassareep \Cas"sa*reep\ (k[a^]s"s[.a]*r[=e]p), n. A condiment made from the sap of the bitter cassava ( Manihot utilissima) deprived of its poisonous qualities, concentrated by boiling, and flavored with aromatics. See Pepper pot.

n. A thick black liquid made from cassava root and spices, used medicinally and as a flavouring and preservative.

n. flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking

Cassareep is a thick black liquid made from cassava root, often with additional spices, which is used as a base for many sauces and especially in Guyanese pepperpot. Besides use as a flavoring and browning agent, it also acts as a preservative. Its antiseptic characteristics have led to medical application as an ointment, most notably in the treatment of certain eye diseases.