The Collaborative International Dictionary
Cassava \Cas"sa*va\ (k[a^]s"s[.a]*v[.a]), n. [F. cassave, Sp. cazabe, fr. kasabi, in the language of Haiti.]
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(Bot.) A shrubby euphorbiaceous plant of the genus Manihot, with fleshy rootstocks yielding an edible starch; -- called also manioc.
Note: There are two species, bitter and sweet, from which the cassava of commerce is prepared in the West Indies, tropical America, and Africa. The bitter ( Manihot utilissima) is the more important; this has a poisonous sap, but by grating, pressing, and baking the root the poisonous qualities are removed. The sweet ( Manihot Aipi) is used as a table vegetable.
A nutritious starch obtained from the rootstocks of the cassava plant, used as food and in making tapioca.
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.
Usage examples of "manihot utilissima".
Another food plant of enormous importance to tropical America in the present as well as in the past is Manihot utilissima, otherwise known as Manioc, Mandioca, or Yuca, from the tuberous root of which Cassava is prepared.
Brazilian Arrowroot, or Tapioca Meal, is obtained from Manihot utilissima (bitter) and M.
He instances the 'Manihot utilissima', whose roots yield a fine flour.