Cassava is a nutty-flavored, starchy root vegetable or tuber. It is grown in tropical regions of the world because of its ability to withstand difficult growing conditions. In the United States, cassava is often called yuca and may also be referred to as manioc or Brazilian arrowroot.
The most commonly consumed part of cassava is the root, which is very versatile. It can be eaten whole, grated or ground into flour to make bread and crackers. Individuals with food allergies often benefit from using cassava root in cooking and baking because it is gluten-free, grain-free and nut-free. One important note is that cassava root must be cooked before it is eaten. Raw cassava can be poisonous.