Cas"sa*va(ks"s*v), n. [F. cassave, Sp. cazabe, fr. kasabi, in the language of Haiti.] 1. (Bot.) A shrubby euphorbiaceous plant of the genus Manihot, with fleshy rootstocks yielding an edible starch; -- called also manioc.
There are two species, bitter and sweet, from which the cassava of commerce is prepared in the West Indies, tropical America, and Africa. The bitter (Manihot utilissima) is the more important; this has a poisonous sap, but by grating, pressing, and baking the root the poisonous qualities are removed. The sweet (Manihot Aipi) is used as a table vegetable.
2. A nutritious starch obtained from the rootstocks of the cassava plant, used as food and in making tapioca.
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Tue 19th February 2019