Fresh Cassava (Tapioca Root) – Starchy Root for Curries and SidesFresh Cassava, also known as Tapioca Root, Maravalli Kizhangu and Kuchi Kizhangu, is a tropical root with dense white flesh and a mild, slightly nutty flavour. Once properly prepared and cooked, it works well in Kerala-style curries, chips, mash, stews and traditional dishes. Browse our Roots & Seasonal Veggies or explore all fresh produce in Fresh Foods.Why Choose Fresh Cassava? Fresh whole tropical root Mild, slightly nutty flavour Dense, starchy texture that softens when cooked Takes on spices, coconut and sauces well Suitable for boiling, frying, roasting and stewing Serving SuggestionsPeel and cut cassava into pieces, then boil it thoroughly until tender before using it in Kappa, coconut-based curries or mash. Cooked cassava can also be cut and fried for chips, added to stews, or served alongside a spiced fish curry.Product Details Product: Fresh Cassava Also known as: Tapioca Root, Maravalli Kizhangu, Kuchi Kizhangu Form: Fresh whole root Taste: Mild and slightly nutty Texture: Dense and starchy, becoming tender when cooked Best for: Curries, chips, mash, stews and traditional dishes Preparation: Peel completely, cut into pieces and cook thoroughly before eating Storage: Keep in a cool, dry place and use promptly Frequently Asked QuestionsDoes cassava need to be cooked before eating?Yes. Never eat cassava raw. Peel it completely and cook it thoroughly according to a trusted recipe before serving.What does cassava taste like?It has a mild, slightly nutty flavour and a dense, starchy texture similar to other cooked root vegetables.Is cassava the same as tapioca?Fresh cassava is the whole root. Tapioca starch, flour and pearls are processed products made from cassava.
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