Tapioca is a starch extracted from the root of the plant species Manihot esculenta.This species, native to the Amazon, Cuba, Puerto Rico, the Dominican Republic, Honduras, and Venezuela is now cultivated worldwide and has many names, including cassava, bitter-cassava, manioc, "mandioca", "aipim", "macaxeira", "manioca", "boba", "yuca" (not to be confused with yucca), "Sagudana" (literally, Sagu drops)--with local variation of "Sabudana"--and "kappa". In Vietnam, it is called bột năng. In Indonesia, it is called ubi kayu or singkong.
Raw materials:extracted from the root of the plant species Manihot esculenta
Uses:In various Asian countries (China,India, Pakistan, Bangladesh, Myanmar, Malaysia) tapioca pearls are used and can be mistaken for sago pearls also known as sagudana or sabudana (Pearl Sago) also called 'Sabba Akki' (ಕನ್ನಡ : sabbaಕ್ಕಿ) in Kannada. Also the pearls (sagudana or sabudana) are used to make snacks.In Indian cuisine, the granular preparation of cassava starch also keera is known as tapioca. It can also be used to thicken puddings.Tapioca is widely consumed in the state of Kerala. It is either boiled or cooked with spices. Tapioca with fish curry (especially Sardine) is a delicacy Kerala is known for.