It is distinguished from the bitter cassava by a tough ligneous fibre, which runs through the heart of the tuber.
For this purpose the bitter cassava, the plantain, and the buck yam are the most promising.
The concentrated juice of the bitter cassava, under the name of cassareep, forms the basis of the West India dish, "pepper pot."
Of the bitter cassava mention has already been made as a substance from which the starch and casareep might be prepared.
From the foregoing list it appears that the sweet and bitter cassava merit attention as starch-producing plants.
It is principally from the starch of the bitter cassava that tapioca is prepared by elutriation and granulating on hot plates.
From the bitter cassava roots many different food preparations are made in Brazil.
1560s, from French cassave, Spanish casabe, or Portuguese cassave, from Taino (Haiti) caçabi. Earlier in English as cazabbi (1550s).