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”

Explanation

Tapioca is a starchy grain that comes from the cassava plant. Tapioca is sometimes processed in small round balls, like the ones you'll find in tapioca pudding, or larger spheres, like the ones in Asian bubble tea. People in tropical countries often rely on tapioca as a staple food, although it doesn't provide much in the way of nutrients. Tapioca can also be used in cooking to thicken desserts and sauces, particularly in its powdered form. Tapioca comes from a Tupi word, tipioca, "juice of pressed cassava," from the roots tipi, "residue," and ok, "to squeeze."

Example Sentences

Menu items range from $1.19 for the soft serve to $4.99 for its “super-triple” milk tea with tapioca pearls, pudding and coconut jelly toppings.

From Los Angeles Times • Jan. 24, 2026

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 • May 30, 2024

They’re used for a tea-based drink that includes tapioca balls at the bottom of the cup.

From Seattle Times • Apr. 10, 2024

Made with tapioca starch, eggs, olive oil and mozzarella, these make an easy gluten-free option.

From Salon • Oct. 5, 2023

Boundaries blur as tapioca fences take root and bloom.

From "The God of Small Things" by Arundhati Roy