Cassava vs. Manioc

Cassavanoun

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

Cassavanoun

Tapioca, a starchy pulp made with manioc roots.

Cassavanoun

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

Cassavanoun

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

Cassavanoun

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

Cassavanoun

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

Cassavanoun

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

Cassavanoun

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

Cassavanoun

starch or flour obtained from cassava.

Cassavanoun

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

Cassava

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.

Maniocnoun

The tropical plant Manihot esculenta, from which cassava and tapioca are prepared.

Maniocnoun

(uncountable) Cassava root, eaten as a food.

Maniocnoun

(uncountable) A food starch prepared from the root.

Maniocnoun

The tropical plants (Manihot utilissima, and Manihot Aipi), from which cassava and tapioca are prepared; also, cassava.

Maniocnoun

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

Maniocnoun

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

Maniocnoun

cassava with long tuberous edible roots and soft brittle stems; used especially to make cassiri (an intoxicating drink) and tapioca