cassareep

American  

[kas-uh-reep] / ˈkæs əˌrip /

noun

1. the juice of bitter cassava root, boiled down to a syrup and used as a flavoring for food, especially in Caribbean cuisine.

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cassareep British  

/ ˈkæsəˌriːp /

noun

1. the juice of the bitter cassava root, boiled down to a syrup and used as a flavouring, esp in West Indian cookery

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Etymology

Origin of cassareep

First recorded in 1825–35; apocopated variant of earlier cassarepo from Carib

Example Sentences

At Canje, he centers ingredients little known in the U.S. including cassareep, a molasses-like syrup made from cassava root.

From The Wall Street Journal • Jan. 30, 2026

Exposure to heat dissipates the poisonous principle, and the concentrated juice is in that state used as the basis of cassareep and other sauces.

From Encyclopaedia Britannica, 11th Edition, Volume 5, Slice 4 "Carnegie Andrew" to "Casus Belli" by Various

The concentrated juice of the bitter cassava, under the name of cassareep, forms the basis of the West India dish, "pepper pot."

From The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c. by Simmonds, P. L.