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]

The Collaborative International Dictionary of English. 2000.

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