tapioca

American  

[tap-ee-oh-kuh] / ˌtæp iˈoʊ kə /

noun

1. a food substance prepared from cassava in granular, flake, pellet pearl tapioca, or flour form, used in puddings, as a thickener, etc.

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tapioca British  

/ ˌtæpɪˈəʊkə /

noun

1. a beadlike starch obtained from cassava root, used in cooking as a thickening agent, esp in puddings

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Etymology

Origin of tapioca

First recorded in 1605–15; from Portuguese, from Tupi tipioca, more literally, “pulp squeezed out” (of cassava plants), from tipi “dregs, residue” + oca “to squeeze out”

Example Sentences

Mountain yam, bamboo pith and shoots, lotus seeds and gorgon fruit, which Yin says “looks like chickpeas, and tastes like tapioca,” all appear on his menu, too.

From The Wall Street Journal

His first big win was a tapioca substitute nicknamed “Mitchell’s mud”—a gelatinous, starchy blend designed to keep soldiers full in the field.

From Salon

"We had tapioca, semolina, treacle sponge pudding, as well as jam roly-poly, cake with icing and sprinkles, chocolate cake and pink custard, and more."

From BBC

If the ingredients include things such as “organic tapioca starch” or “pea protein isolate,” or even natural coloring, you might reconsider.

From Los Angeles Times

It is overlaid with a gel created from tapioca starch and gelatin, which is ultrasoft and mimics the makeup of tissue itself.

From Science Daily