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Tapioca, originally native to South America, was introduced to Kerala by Portuguese traders in the 16th century. It was embraced for its adaptability to the region's climate and soil, becoming an important staple food, especially in the context of food security during famines. Over time, it became integrated into local cuisine and agricultural practices, leading to its widespread cultivation in Kerala. Today, tapioca is a significant part of the state's culinary identity, often featured in various traditional dishes.

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4d ago

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