Tapioca is a starch extracted from the root of the cassava plant (Manihot esculenta). It’s a popular ingredient in many tropical countries, particularly in West Africa and Southeast Asia.
Uses
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Thickening agent: Tapioca starch is often used as a thickening agent in soups, sauces, and gravies.
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Baking: Tapioca flour can be used as a substitute for wheat flour in baked goods, such as cakes, cookies, and bread.
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Puddings and desserts: Tapioca pearls or starch can be used to make puddings, custards, and other desserts.
Health Benefits
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Gluten-free: Tapioca is gluten-free, making it a great option for people with gluten intolerance or celiac disease.
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Low in calories: Tapioca is relatively low in calories, making it a good option for those watching their weight.
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Rich in fiber: Tapioca contains fiber, which can help with digestion and satiety.
Types
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Tapioca starch: A fine, powdery starch extracted from the cassava root.
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Tapioca flour: A coarse, flour-like substance made from dried and ground cassava root.
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Tapioca pearls: Small, spherical pellets made from tapioca starch, often used in desserts and drinks.
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