The Root of the Matter

​As a pescetarian whose diet is primarily plant-based, I am always scouting the produce section for new veggies to try.  Cassava (kuh-sah-vuh) is a root that has been popular in tropical regions for millennia.  In the last several years, I have seen this vegetable in grocery stores much more frequently.

Cassava has always interested me because of its versatility.  Like a potato, it can be boiled, roasted, and fried.  Thin, bagged chips are sold which could compete with Lay’s and Pringles. Most interestingly, tapioca is made from cassava.  That makes the tropical root an important thicker and binder for puddings, noodles, bread, soups, and gravies. ​

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​What’s in a Name?

​Like all living things, the cassava plant has a scientific name.  It is Manihot esculenta.  It also has several other common names.  Among them are Brazilian arrowroot and yuca.  My discovery of those additional titles left me perplexed.

​I’ll explain my confusion.  There is a striking plant, commonly called Adam’s Needle, which grows locally.  It is one of approximately fifty species of plants from the yucca genus.

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Maybe you are more observant than I.  It was quite some time before I noticed that yucca (yuh-kuh) and yuca (yoo-kuh) are two different words.  Indeed, they are two different plants.

Brazilian arrowroot is another moniker for Manihot esculenta.  Arrowroot powder or flour are called for in recipes that require thickeners.  Like tapioca, arrowroot might be used in place of cornstarch.

However, the plant commonly used to produce arrowroot powder or flour is Maranta arundinacea.  Although arrowroot and tapioca may be used in similar ways, there are differences in texture and flavor.

​Yuca, Yucca, and Arrowroot

As one of the world's most drought-resistant crops, cassava (yuca, Brazilian arrowroot) can withstand harsh conditions and thrive in poor-quality soils.  The individual plants have fan-shaped leaves with multiple lobes. Cassava varieties grow as herbs, shrubs, and trees. They are related to willows, flax, Saint John's wort, the castor oil plant, poinsettia—and many more.  Cassava and other members of the Spurge family produce sap with a purgative (laxative) effect.

Cassava roots have brown, fibrous skin and white interior flesh.  They should be peeled and cooked before eating.  Raw cassava contains chemicals which can release cyanide (a toxin) in the body.  Once processed, the flesh is safe to eat.  In fact, cassava is a staple food in Latin America, Asia, and Africa. ​

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Yucca plants belong to the order Asparagales and are members of the Agavaceae family. This means that they are related to both asparagus and agave.  The Yucca genus contains approximately 50 species. 

Yucca plants have large, bluish-green, sword-shaped leaves.  Their inflorescence consists of a tall stalk with white bell-shaped flowers.  Yuccas are low-maintenance plants which can withstand harsh conditions.  Although they produce edible seeds, flowers, and fruits, their roots are inedible. ​

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Plants from the genus Maranta are most commonly used to produce arrowroot powder or flour.  They are commercially grown in tropical regions.  Other types of plants called arrowroot grow in Florida, India, Asia, and Oceana, though they are not grown for large-scale food consumption.   ​

​Arrowroot powder, like cornstarch and tapioca, acts as a binding agent in cooking. Arrowroot powder is milled Maranta, cornstarch is processed from corn kernels, tapioca is extracted from cassava.  All are gluten-free thickeners and can be used in similar ways, but there are differences in texture and flavor. 

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To summarize, yucca plants grow around here (NY).  Yuca can be bought in most grocery stores and can be cooked like a potato.  Since the two are almost homonyms I think it is less confusing to call yuca cassava.  Absolutely do not call yuca/cassava arrowroot or tapioca.  That is the root of the matter.