Cassava vs. Cassava - What's the difference?

Cassava and cassava seem to be the subject of a heated debate about the differences and similarities between these two ingredients. In fact, there is even a debate as to whether they are different ingredients!

Luckily, that’s where we come in. We have spent hours researching what exactly these ingredients are and whether or not they are different.

So, are cassava and cassava the same ingredient?

In short, they are not. Cassava is often confused with another name for cassava, “yuca.” Notice the difference in spelling. Cassava is an almost completely inedible plant, and only a few species have edible flours. Cassava, on the other hand, is a very versatile ingredient that can be processed as a fresh ingredient or as a powder. It has many uses and even functions in the kitchen.

What is cassava?

Let’s start with the best known of the two, the cassava. Cassava is also known as “yuca”.

But it should not be confused with the “yucca” we are talking about today.

Because these names are so similar, a lot of confusion occurs among users, and this is precisely why cassava is not labeled “yuca” at all.

Features

Cassava belongs to the Euphorbiaceae family. The cassava root is what is sought when growing this plant. This root is relatively long and conical.

It is approximately 2 to 4 inches in diameter and up to 12 inches in length (and this is only in commercial cultivars). Its white meat is very firm and surrounded by a thick fibrous skin.

There are two main varieties of cassava root that you can find all over the world. These are the sweet cassava root and the bitter cassava root.

Naturally, the sweet variety is much easier to find and you will most likely come across it at your farmer’s market or even grocery store.

The flavor of cassava root is mainly determined by the preparation and cooking methods used. Sweet cassava root has a naturally nutty flavor that comes through when using simple cooking techniques, such as steaming the root.

Bitter cassava is almost always processed into a fine powder called cassava flour. This flour is also more commonly called cassava starch or tapioca flour.

Form

Thus, mainly fresh cassava roots and cassava flour (also known as tapioca flour) are obtained. Both forms have very different characteristics and are used in completely different ways.

Cassava root is used in much the same way as potatoes, sweet potatoes, and other root vegetables.

The main difference between cassava root and most commercial ones is that the skin is inedible. It must be completely removed.

Afterwards, the root can be further processed. It can be roasted, boiled, simmered or roasted. You can also fry this vegetable or pickle it if you want. Anything you can do with a potato, you can do with cassava root.

Now, tapioca flour and starch (different products) are very interesting cassava-based products. Cassava flour is made from bitter and dried cassava roots. Tapioca starch is made from the dried root, but it only consists of the extracted starch.

Tapioca flour is a fantastic gluten-free flour alternative and can be used in a similar way. Starch can also be used in various ways. It can be used as a thickening agent, just like cornmeal.

Additionally, tapioca flour is used to make a host of other products, such as pearl tapioca balls and boba balls.

Nutrients

These roots are high in vitamins and minerals, making them a staple ingredient in many South American countries.

It also contains large amounts of carbohydrates, making it as popular a staple as corn, potatoes, and rice.

A very important note! Cassava must be cooked and cannot be eaten raw . This root contains high levels of cyanogenic glycosides and is poisonous if eaten raw.

The heat (from cooking) helps break down and destroy toxins.

But, cooked, it is a very nutritious ingredient. It is low in protein, fat, and fiber, but contains large amounts of carbohydrates.

Oh, and did we mention that it’s completely gluten and grain free? This makes it a great alternative to gluten-containing products, especially in flour form.

It is also high in vitamin C, copper, thiamine, folate, and other minerals. Its very high vitamin C content helps promote a lot of antioxidants and favors the production of collagen and strengthens your immune system.

Preparation and uses

This root vegetable must be peeled before being used. The skin is completely inedible. However, once peeled, the root can be sliced or grated and cooked any way you like.

You can choose from a variety of cooking methods, such as roasting, grilling, steaming, boiling, frying or simmering; yes, basically any cooking method you can think of.

You can even marinate cassava root before cooking for added flavor.

When using tapioca flour, you can use it like any other flour. Tapioca starch (the starchy version) can be used as a thickening agent. You can use it exactly the same as cornmeal.

Simply make a porridge with the starch and the liquid. Next, gradually add your liquid foundation while beating. Be sure to bring the mixture to a simmer before removing it from the heat. This will help cook the flavor of the starch.

What is cassava?

Cassava is very similar to cassava, but it belongs to the Asparagaceae family.

The plant itself closely resembles the yucca plant.

The main difference is that yucca plants are mostly inedible.

Only some species have edible flowers, fruits and seeds.

Many people confuse cassava roots with cassava roots (cassava roots). Therefore, confusion has arisen about the edibility of these roots.

Features

We are not going to talk about the unused parts of the cassava plant, including the roots. First, the entire yucca plant has sword-shaped leaves and panicles of white, waxy flowers.

These flower petals are often used as a garnish for dishes in Central America.

The pointed leaves are then often dried and used to light a fire. The root of the soap tree yucca (a species) is often used as a shampoo in Native American rituals.

Forms and nutrition

Since practically only the flowers of some yucca species are edible, it is the only version of this plant that can be used.

Regarding the nutritional value of yucca flowers, there is not much scientifically proven information about them.

They are possibly high in carbohydrates and vitamins such as vitamin B and C. They are also said to be rich in iron and calcium.

Preparation

When it is time to eat the flowers, you must first prepare them. Only the petals are edible, so you should not eat the “core” or stem of the flower. Be sure to pick the petals first and wash them well.

Yucca petals are very tasty, but older flowers develop a bitter taste. They are firm and slightly crunchy. Its flavor is very similar to that of green beans and the inner leaves of an artichoke.

These petals can be used as a garnish or added to dishes such as omelets, scrambles, stews, and soups. You can also coat the petals in a tempura batter and fry them. This will also add an interesting crunchy texture.

What is the difference between cassava and cassava?

First of all, these are totally different plants. The yucca plant belongs to the Euphorbiaceae family, while the yucca plant belongs to the Asparagaceae family.

Although both plants look alike, they do have differences, especially when it comes to the edible parts.

The cassava root is edible, while the cassava flowers (of some species) are the only edible part. Naturally, the roots have a much more versatile use than the flowers.

Thus, fresh vegetables (the roots), cassava flour and other tapioca products (such as tapioca pearls and boba balls) can be obtained from cassava.

And, being different plants and even different parts of a plant, they have different flavors. Cassava roots and flour have a slightly nutty flavor. Yucca flowers have an earthier flavor that resembles that of green beans and asparagus leaves.

Additionally, cassava roots and products have scientifically backed nutritional facts and health benefits.

Among them, that of containing large amounts of starch, vitamin C and folate. Yucca flowers (again, the only edible part) have no proven nutritional benefits.

These two edible ingredients are also prepared in very different ways. The cassava root has to be peeled and cooked to be eaten. Yucca flowers have to be washed, but they can be eaten raw or cooked.

But then again, cassava has more variety in preparation and cooking methods compared to the flowers, which are mostly used as a garnish.

What are the Similarities Between Cassava and Cassava?

There are virtually no similarities between cassava and cassava, especially when it comes to the edible parts of these plants. Remember that people confuse cassava with “yuca,” the alternative name for cassava.

As a result, you’ll find many articles stating that “both are roots” and “both are gluten-free,” but again, this is due to name confusion.

Also, since cassava has virtually no edible parts similar to the cassava plant, there are no similarities.

Are cassava and cassava interchangeable?

The edible parts of these plants are not interchangeable. This is because the fresh edible form of cassava is a root, while the fresh edible form of cassava is a flower.

And the processed form of cassava is a powder (flour or starch). Yucca flowers are not in a powdered form and therefore cannot be used as a substitute.

How to use cassava root in the kitchen

Cassava root is very versatile, even in its fresh form. Remember that you have to peel off the tough outer skin because of the toxins it contains.

To peel this root vegetable, you’ll need to use a knife (this is our favorite for peeling cassava). Most peelers are too flimsy and small to easily remove the brown, stringy skin from the root.

First, cut the root in half and remove the two ends. Then, turn the root while cutting the skin with a sharp chef’s knife or even a paring knife.

Once peeled, many people recommend soaking the root (cut or whole) in cold water to help flush out toxins. There is no scientific proof that this step is necessary or helpful at all. However, what is known is that the root must be cooked.

The cassava root can also be marinated first to help flavor it and make it more tender. A garlic and olive oil rub works great and helps maintain the slightly nutty flavor this vegetable has.

You can boil these roots and make a delicious puree. Or you can steam them to preserve their nutrients as much as possible. You can also use the papillote technique and steam the vegetables with aromatic substances to add more flavor.

Here is a practical video on how to cook en papillote.

Additionally, these roots can be added to stews and soups to simmer. Its nutty flavor is often lost with the other ingredients in these dishes. But its nutrients remain.

You can also cut them into slices and make them roasted or fried. You can even make fried cassava root rounds.

How to use cassava flour and tapioca starch

Cassava flour (tapioca flour) is very commonly used to make flatbreads without yeast. In Venezuela, the indigenous people continue to make an ancient flatbread called casaba.

You can also use tapioca starch to make this flatbread. These ingredients are used in combination with pulverized fresh roots.

In the western parts of the world, both tapioca flour and tapioca starch are used as gluten-free alternatives to wheat products. Flour should not be used as a one-for-one substitution.

Due to the large amount of starch in tapioca flour (although not pure starch), it will create dense products.

Related questions

Now that we’ve gone over the main differences between cassava and cassava, let’s take a look at some related questions!

What is a good substitute for cassava?

You can use any other root vegetable as a substitute for cassava root. These vegetables have similar characteristics and will cook the same way, only their cooking times will differ slightly.

For the cassava flour, you can choose pretty much any other gluten-free flour with a similar texture (fine powder).

It can be arrowroot flour, coconut flour, chickpea flour, or even rice flour. You just have to make sure how to substitute these ingredients for each other.

What is a yucca flower substitute?

There is no specific substitute for yucca flowers. You can use just about any type of edible flour you can find.

However, if you’re looking for something to fry as well, zucchini blossoms work well, and so are squash blossoms.

Is yacon the same as cassava?

Yacon is also a tuber, but it does not come from the same plant. It is a very popular ingredient that is often processed into flour, syrup, jam, drink, chips, and juice.

It could be said that it is much more versatile than cassava, since it can also be eaten raw and cooked.

Is the jam the same ingredient as the cassava?

Jam is another root vegetable, but it is also not related to the cassava plant. From looks alone, the jam has a pinkish color more like purple and a much smoother skin.

It also has different nutrients and can be used in a more varied way than cassava root.