Manioc vs. Cassava: What's the Difference?

See cassava.

A shrubby tropical American plant (Manihot esculenta) widely grown for its large, tuberous, starchy roots.

The tropical plant Manihot esculenta, from which cassava and tapioca are prepared.

The root of this plant, eaten as a staple food in the tropics only after leaching and drying to remove cyanide. Cassava starch is also the source of tapioca. In both senses also called manioc, yuca.

(uncountable) Cassava root, eaten as a food.

Manioc (Manihot esculenta), a tropical plant which is the source of tapioca.

(uncountable) A food starch prepared from the root.

Tapioca, a starchy pulp made with manioc roots.

The tropical plants (Manihot utilissima, and Manihot Aipi), from which cassava and tapioca are prepared; also, cassava.

A shrubby euphorbiaceous plant of the genus Manihot, with fleshy rootstocks yielding an edible starch; - called also manioc.

A starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics

A nutritious starch obtained from the rootstocks of the cassava plant, used as food and in making tapioca.

Cassava root eaten as a staple food after drying and leaching; source of tapioca

A starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics

Cassava with long tuberous edible roots and soft brittle stems; used especially to make cassiri (an intoxicating drink) and tapioca

Cassava root eaten as a staple food after drying and leaching; source of tapioca

Any of several plants of the genus Manihot having fleshy roots yielding a nutritious starch