Cassava vs. Tapioca — What's the Difference?

Manihot esculenta, commonly called cassava (), manioc, or yuca (among numerous regional names) is a woody shrub native to South America of the spurge family, Euphorbiaceae. Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates.

Tapioca (; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the storage roots of the cassava plant (Manihot esculenta, also known as manioc), a species native to the north and central-west regions of Brazil, but whose use is now spread throughout South America. The plant was brought by the Portuguese to much of West Indies, Africa and Asia.

The starchy tuberous root of a tropical tree, used as food in tropical countries.

A starch made from cassava roots, usually processed as beads or flakes and used for puddings and as a thickening agent in cooking.

The shrubby tree from which cassava is obtained, native to tropical America and cultivated throughout the tropics.

A dish, especially a pudding, made from this starch.

A shrubby tropical American plant (Manihot esculenta) widely grown for its large, tuberous, starchy roots.

A starchy food made from the cassava plant, used in puddings.

The root of this plant, eaten as a staple food in the tropics only after leaching and drying to remove cyanide. Cassava starch is also the source of tapioca. In both senses also called manioc, yuca.

The cassava plant, Manihot esculenta, from which tapioca is derived; manioc.

Manioc (Manihot esculenta), a tropical plant which is the source of tapioca.

A coarsely granular substance obtained by heating, and thus partly changing, the moistened starch obtained from the roots of the cassava. It is much used in puddings and as a thickening for soups. See Cassava.

Tapioca, a starchy pulp made with manioc roots.

Granular preparation of cassava starch used to thicken especially puddings

A shrubby euphorbiaceous plant of the genus Manihot, with fleshy rootstocks yielding an edible starch; - called also manioc.

A nutritious starch obtained from the rootstocks of the cassava plant, used as food and in making tapioca.

A starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics

Cassava root eaten as a staple food after drying and leaching; source of tapioca

Any of several plants of the genus Manihot having fleshy roots yielding a nutritious starch