Raw Cassava is a starchy root vegetable that is widely cultivated in tropical regions around the world, particularly in Africa, Asia, and South America. The cassava plant produces long, tapered roots that are harvested once they reach maturity, typically after 10 to 12 months of growth. The roots are encased in a thick, brown skin, which is removed to reveal the white, firm flesh inside.

Raw cassava is rich in carbohydrates, particularly starch, making it an important energy source. It also contains small amounts of protein and fiber. The root has a mild, neutral flavor, which makes it suitable for a variety of culinary applications. When prepared, raw cassava can be boiled, roasted, or ground into flour, which is used in baking and cooking. It is a key ingredient in many traditional dishes, such as cassava chips, cassava flour, and tapioca products.

The cassava plant is well-known for its resilience, growing in poor soils and under harsh conditions, which makes it an important crop for food security in many regions of the world. It is considered a versatile and valuable food source due to its ability to be stored for long periods and its adaptability to different cooking methods.