Cassava (Manihot esculenta) is a starchy root vegetable native to Africa but now widely cultivated in tropical regions around the world, especially in South America, Asia, and Latin America. The cassava plant is a woody shrub that can grow up to 10 feet in height, with large, lobed leaves and clusters of small, white flowers. The edible part of the plant is the tuber, a long, tapered root that can weigh several pounds. Cassava roots are usually harvested after about 10 to 12 months of growth, and they have a tough, brown outer skin that must be peeled before consumption.

Cassava is a major source of carbohydrates, and its tubers are rich in starch. The roots can be consumed in various forms, including boiled, fried, or mashed, and they are a staple food in many developing countries. They are also processed into flour, commonly known as tapioca flour, which is used in baking and cooking, as well as in the production of tapioca pearls for puddings and bubble tea. In some regions, cassava is also fermented to produce products such as gari, a popular West African food.

Despite its widespread use, cassava must be prepared carefully, as it contains naturally occurring cyanogenic glycosides, compounds that can release toxic cyanide when consumed in large quantities or improperly prepared. This toxicity is usually removed through methods such as peeling, soaking, fermenting, or cooking the root. If not processed properly, cassava can cause serious health risks, including poisoning. However, when prepared correctly, cassava is safe to eat and provides a vital source of nutrition for millions of people.

In addition to being a food staple, cassava plays an important role in industrial applications. The starch extracted from cassava is used in the production of biofuels, adhesives, and paper, and cassava-based products are also utilized in the manufacture of pharmaceuticals and cosmetics. As a resilient crop, cassava is able to grow in poor soils and withstand drought, making it a valuable crop for food security in regions facing climate challenges.

While generally considered safe when prepared properly, excessive consumption of cassava or improperly processed cassava products can lead to cyanide poisoning, which can cause symptoms such as nausea, vomiting, dizziness, and, in severe cases, death. Therefore, it is crucial to follow recommended preparation methods to ensure the safety of the food.