Between You and Me.....: Daring Cassava ♥ ♥ ♥

Cassava is a shrubby, tropical, perennial plant that is not well known in the temperate zone. For most people, cassava is most commonly associated with tapioca. The plant grows tall, sometimes reaching 15 feet, with leaves varying in shape and size. The edible parts are the tuberous root and leaves. The tuber (root) is somewhat dark brown in color and grows up to 2 feet long. In Indonesia, cassava is used in a variety of food products, the same way potatoes are used in the U.S. They can be used as vegetables in dishes, grated to make pancakes, dried and ground into tapioca flour, or sliced and made into snack chips.

A recent study conducted in the Philippines (one of the countries where cassava is an important crop) looked into the effects of root crops and legumes in lowering cholesterol levels among humans with moderately-raised cholesterol levels. The study showed that cassava significantly decreased total cholesterol levels, decreased low density lipoprotein (LDL) cholesterol (considered as “bad” cholesterol), and may help lower triglyceride levels due to its high total dietary fibre content.

Cassava Flour

Other studies show that cassava may help support the nervous system and help alleviate stress, anxiety and irritable bowel syndrome.

Cassava flour does not contain gluten, an allergenic protein found in wheat, barley, oats and rye. Also known as tapioca flour, it can be used by gluten intolerant people to replace wheat flour. In the U.S., cassava flour is often used to thicken gravy but it has long been used in Asia to make savoury dishes and desserts, like cassava cake.

Cassava can be used for French fries instead of potatoes. In Central America, specifically Costa Rica and Nicaragua, boiled yucca is an ingredient in salads and other dishes, while cassava flour has been used for making lasagna noodles.