granular preparation of cassava starch used to thicken especially puddings
A starchy food made from the cassava plant used in puddings.
Origin: From tapioca.
a coarsely granular substance obtained by heating, and thus partly changing, the moistened starch obtained from the roots of the cassava. It is much used in puddings and as a thickening for soups. See Cassava
Tapioca is a starch extracted from Manioc. This species is native to the Northeast of Brazil but spread throughout the South American continent. The plant was spread by Portuguese and Spanish explorers to most of the West Indies, Africa and Asia, including the Philippines and Taiwan, being now cultivated worldwide. In Brazil, the plant is named "mandioca", while its starch is called "tapioca". The name tapioca is derived from the word tipi'óka, the name for this starch in the Tupí language, which was spoken by the natives when the Portuguese first arrived in the Northeast of Brazil. This Tupí word refers to the process by which the starch is made edible. However, as the word moved out of Brazil it came to refer to similar preparations made with other esculents. In the Philippines, tapioca is usually confused with sago, as the sap of the sago palm is often part of its preparation. In India, the term "tapioca" is used to represent the root of the plant, rather than the starch. In Vietnam, it is called bột năng. In Indonesia, it is called singkong. In Malaysia it is called "Ubi Kayu". In Britain, the word tapioca often refers to a milk pudding thickened with arrowroot.
Chambers 20th Century Dictionary
tap-i-ō′ka, n. a farinaceous substance obtained from cassava or manioc by drying it while moist on hot plates, so that the starch grains swell or burst, and the whole agglomerates in small lumps. [Braz. tipioka, the poisonous juice of the cassava.]
The numerical value of tapioca in Chaldean Numerology is: 7
The numerical value of tapioca in Pythagorean Numerology is: 2
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- bột bángVietnamese
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