[W/K] :: Cassava

  Cassava \Cas"sa*va\ (k[a^]s"s[.a]*v[.a]), 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.
        [1913 Webster]
  
     Note: 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.
           [1913 Webster]
  
     2. A nutritious starch obtained from the rootstocks of the
        cassava plant, used as food and in making tapioca.
        [1913 Webster]

  cassava
       n 1: a starch made by leaching and drying the root of the cassava
            plant; the source of tapioca; a staple food in the
            tropics [syn: cassava starch, manioc, manioca]
       2: cassava root eaten as a staple food after drying and
          leaching; source of tapioca [syn: manioc]
       3: any of several plants of the genus Manihot having fleshy
          roots yielding a nutritious starch [syn: casava]