Tapioca is a starchy substance in the form of hard white grains. It is obtained from cassava and used in cooking puddings and some other dishes. It first came from Brazil. Tap…ioca is the starch from the root of a certain plant. (MORE)
From another website: Tapioca is an essentially flavourless starchy ingredient, or fecula, produced from treated and dried cassava (manioc) root and used in cooking. It is …similar to sago and is commonly used to make a milky pudding similar to rice pudding. Purchased tapioca comprises many small white spheres each about 2 mm in diameter. These are not seeds, but rather reconstituted processed root. The processing concept is akin to the way that wheat is turned into pasta. These tapioca pearls are made mostly of tapioca starch, which comes from the tapioca, or bitter-cassava plant. In other parts of the world, the bitter-cassava plant may be called "manioca" or "yuca". Cassava is native to South America. The balls are prepared by boiling for 25 minutes, until they are cooked thoroughly but have not lost pliancy, then cooled for 25 minutes. The pearls have little taste, and are usually combined with other ingredients, savory or sweet. Tapioca is a word derived from the Tupi language of Brazil (from tipi'Ã³ka). This refers to the process through which cassava (Manihot esculenta) is made edible. We should note, however, that as the word moved out of South America it came to refer to similar preparations made with other esculents: 'Tapioca' in Britain often refers to a rice pudding thickened with arrowroot, while in Asia the sap of the Sago palm is often part of its preparation. Production and uses The cassava plant can have either red or green branches. The toxin found in the root of the red-branched variant is less harmful to humans than the green-branched variety. Therefore, while the root of the red-branched variant can be consumed directly, the root of the green-branched variant requires treatment to remove the toxin. Konzo (also called mantakassa) is a paralytic disease associated with several weeks of almost exclusive consumption of insufficiently processed bitter cassava. Dr Howard Bradbury, an Australian plant chemist from the School of Botany and Zoology, at the Australian National University in Canberra, has developed a simple new method of removing cyanide from flour made from cassava that will help millions around the world to avoid this crippling neurological disorder. It is processed into either fine dried flakes or, more commonly, small hard white spheres or "pearls" that are soaked before use. These spheres are a common ingredient in Southeast Asian desserts, in puddings such as tapioca pudding, and in Taiwanese drinks such as Bubble Tea, or BobaMilk Tea where they provide a chewy contrast to the sweetness of the drink. Cassava flour (tapioca flour or tapioca starch) is commonly used as a food thickener, and is also used as a binder in pharmaceutical tablets and natural paints. In Malaysia, fried tapioca crisps are one of the many selections found in the local snack kacang putih. A typical recipe for tapioca jelly can be made by washing 2 tablespoonfuls of tapioca, pouring a pint of water over it, and soaking for three hours. It is then placed over low heat and simmered until quite clear. If too thick, a little boiling water can be added. It can be sweetened with white sugar, flavoured with coconut milk or a little wine, and eaten alone or with cream. In South and Southeast Asia (India, Bangladesh, Pakistan, Myanmar, Malaysia) tapioca pearls are known as Sabudana (Sagu, also called 'Seeme Akki' in Kannada language). It is commonly used as a food after fasting (popularly called 'Khichdi') among some Hindus in central part of India (Maharashtra region). Also the pearls (sabudana) are used to make snacks. In Northern parts of India, Tapioca is thinly sliced in and made into wafers like salted potato wafers. A sweet dish called Payasam is also prepared in the same parts of India with Sabudana. In the South Indian state of Kerala, Cassava, often referred to as tapioca in English, and kappa or kolly or maracheeni in Malayalam, is a staple food. Tapioca is used to make a granules like product called Chowwary in Malayalam. This is used to make a light porridge by adding milk or buttermilk, recommended for patients recovering from illness. In Indian cuisine, the granular preparation of cassava starch is known as tapiaco. It can also be used to thicken puddings. In Tamil, the roots of tapiaco is called Maravallikezangu (à®®à®°à®µà®³à¯à®³à®¿à®à¯ à®à®¿à®´à®à¯à®à¯), and is used to prepare chips. Tapiaco is also used to prepare maida flour. Tapiaco chips also prepared in this parts of South India. During World War II's Japanese occupation of Southeast Asia, many refugees survived on tapioca. In Brazilian cuisine, tapioca is a dessert made by combining tapioca with shredded coconut. The tapioca is stirred, drained through a sieve, fried into a tortilla shape, and sprinkled with coconut. It is then filled with either "doce" (sweet) or "salgada" (salty) ingredients. Choices range from chocolate, bananas with condensed milk, chocolate with bananas, to various forms of meats and served warm. (MORE)
Tapioca flour is a flavorless, colorless, odorless starch extracted from the root of the plant species Manihot esculenta. This species, native to South America, is now cultiva…ted worldwide and has many names, including cassava, bitter-cassava, manioc, "mandioca", "aipim", "macaxeira", "manioca", "boba", "yuca" (not to be confused with yucca) and "kappa" in the state of Kerala in India. (MORE)
\nThe Amazon\nTapioca is a starch extracted from the root of the plant species Manihot esculenta. This species, native to the Amazon (e.g Brazil), but is now cultivated worldw…ide and has many names, including cassava, bitter-cassava, manioc, "mandioca", "aipim", "macaxeira", "manioca", "boba", "yuca" (not to be confused with yucca), "Sagudana" (literally, Sagu drops)--with local variation of "Sabudana"--and "kappa". Tapioca is a staple food in some regions and is used worldwide as a thickening agent, principally in foods. Tapioca is gluten free, and nearly protein free. The commercial form of tapioca most familiar to many people is pearl tapioca.\n.
Yes it is healthy. People of the world who cannot grow wheat or corn use it in place of these grains. It is a root crop, like potatoes, and easily grown in poor soils. It is, …like wheat and corn, a complex carbohydrate. It is widely grown and eaten in Central and South America as well as Africa and parts of Asia. Like any carb, you should balance them with proteins and fats, as well as leafy greens and fruits. Eat tapioca and be happy..you'll live long and prosper. (MORE)
Tapioca maltodextrin simply absorbs and thickens fats. Tapioca starch interacts with water molecules to create a gel; thisis what makes it useful as a thickening ingredient. …Tapioca starchis used to thicken sauces,improve dough quality and add desirabletexture to desserts. (MORE)