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

noun. 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.

noun. The name of several species of Manihot, a euphorbiaceous genus of stout herbs, extensively cultivated for food in tropical America and on the coast of Africa, from the tuberous roots of which cassava-bread, cassava-starch, and tapioca are made.

noun. The starch prepared from the roots of the cassava-plant.

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

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

noun. manioc, the source of tapioca, Manihot esculenta.

noun. Tapioca, a starchy pulp made with the roots of this tropical plant.

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

noun. cassava root eaten as a staple food after drying and leaching; source of tapioca

noun. any of several plants of the genus Manihot having fleshy roots yielding a nutritious starch