Tapioca

Tapioca is a starch extracted from the tubers of the cassava plant, Manihot esculenta, which originated in Brazil and is now grown widely across tropical regions. Dried tapioca pearls are about eleven percent water and eighty nine percent carbohydrate, with essentially no protein or fat. It is used across the tropics and beyond: in Asia it appears in desserts and drinks, notably bubble tea with its chewy tapioca pearls, or boba, as well as puddings and fried chips; in Brazil it forms the flatbread beiju, cheese bread known as pao de queijo, and the dessert sagu; in North America it is best known for tapioca pudding and is used in gluten-free baking; in South America it appears in arepas and cheese-based baked goods; in Africa it is prepared as chips and porridges; and in Europe it is added to soups and desserts such as parfaits. Beyond food, tapioca starch is also used as a thickening agent and has potential applications in biodegradable materials.