![[Seeds] - Caribbeangardenseed](http://caribbeangardenseed.com/cdn/shop/files/gift-card-gift-card-1_1024x1024_dfa857db-9150-4315-a362-7f0bb3fb9c47_60x28.png?v=1722895789)
fresh - Cassava,ROOT VEGETABLE
FAST & FREE SHIPPING
Over 90% of our orders are processed and ship out by next business day.
We are currently processing and shipping most orders within 1-3 business days. (backorders not included) Due to high demand during the peak months of January to May, orders may require additional time for packaging /shipment.
Free shipping for orders over $54.95. Excludes live plants, fresh products And Stackable Black Plastic Nursery Crate
Shipping and handling charges will cover outbound freight and packaging materials. Fees are applicable to all orders, based on total order value pre-tax. Expedited services can be selected at Checkout with extra fees.
- Free shipping to lower 48 states on orders $54.95+
- (Most Items), excluding live plants, plant bulbs, and black plastic nursery crate.
- Safe Seed Pledge
- Satisfaction Guaranteed
- Select your desired size and/or color from the available options.
Due to increased packing volume, expect a delay in order shipment.
Cassava is a staple root vegetable, widely enjoyed and regularly consumed in many countries around the world. It is a rich source of calories and carbohydrates, providing essential nutrition. However, consuming it raw may expose harmful compounds, so caution should be taken. As a bonus, it also contains resistant starch and other beneficial nutrients for overall health.
Popular dishes that feature cassava include:
- Cassava cake: a Filipino dessert made with grated cassava root
- Farofa: a Brazilian side dish that uses toasted cassava flour
- Fufu: a dough-like food eaten in many African countries, made from fermented and puréed cassava
- Tapai: a fermented food often enjoyed in Southeast Asia, prepared from cassava, rice, or other starches
- Kabkab: a traditional Filipino wafer made from ground cassava
- Edible part: The starchy root is the primary edible part of the cassava plant.
- Preparation: To remove toxins, cassava must be properly cooked through methods like boiling, grating, and soaking.
- Common uses:
- Cassava flour: Used to make bread, tortillas, and other baked goods.
- Cassava chips: Deep-fried slices of cassava root, a popular snack in many regions.
- Tapioca: A starch extracted from cassava, used in puddings, tapioca pearls, and other dishes.
Mashed cassava: Boiled and mashed cassava, often served with sauces
- Peel it. The peel of cassava root contains most of its cyanide-producing compounds, so it’s a good idea to discard it before cooking and eating the vegetable.
- Soak it. Soaking cassava by submerging it in water for 48–60 hours before cooking it may reduce its content of harmful chemicals.
- Cook it. Since harmful chemicals are found in raw cassava, it’s essential to cook it thoroughly before eating, for example by boiling, roasting, or baking it.
- Pair it with protein. Eating protein along with cassava may be beneficial, as this macronutrient helps rid your body of toxic cyanide.
HOW TO GROW GUIDE
LET OUR CUSTOMER SPEAK FOR US
