Quast Horseradish Cassava | Fresh Cassava | Yuca Fresca | per kg

Description

• TROPICAL SPECIALTY: Cassava offers many preparation options, including frying, roasting, baking, boiling, steaming, and fermenting.
• THE POTATO OF THE TROPICS: Cassava contains approximately twice as much starch as potatoes and is therefore also known as the potato of the tropics.
• GLUTEN-FREE ALTERNATIVE: Cassava flour can be used instead of wheat flour for baking bread, cakes, and cookies, making it a gluten-free alternative for people with allergies to wheat or other grains.
• FRESH QUALITY FROM SUSTAINABLE PRODUCTION: We take care to grow and produce our products carefully and sustainably, with quality as a top priority. Hand sorting and packing at our own facility ensure a high quality standard. We also place great importance on sustainable packaging, using sustainable materials where possible and avoiding unnecessary packaging.

General information Although cassava is little known in some parts of the world, it is one of the most important food crops globally. Since cassava contains approximately twice as much starch as potatoes, it is known as the potato of the tropics. Depending on the region, cassava is also known as mandioca, cassava, or yuca. Origin and facts Cassava originally comes from South America and reached Africa and later Asia during Portuguese colonization. Approximately 300 million metric tons are harvested worldwide. Some of the largest producing countries include Nigeria, Thailand, the Democratic Republic of the Congo, Ghana, and Brazil. Appearance Cassava plants are shrubs that can grow up to 3 m tall. In the soil, the plant forms several spindle-shaped root tubers. These tubers are approximately 1550 cm long and 315 cm thick. They are covered by a cork-like, reddish-brown layer. The flesh inside is usually white. Uses Cassava can be used in many ways in international cuisine. Similar to potatoes, peeled cassava can be fried, boiled, pan-fried, or baked. In most South American countries, cassava is prepared similarly to boiled potatoes and served as a side dish. In African countries, cassava is often processed into French fries or pure after boiling. In many regions of the world, cassava is processed into flour immediately after harvesting to significantly extend its shelf life. Cassava flour can be used instead of wheat flour for baking bread, cakes, and cookies, making it a gluten-free alternative for people with allergies to wheat or other grains.

Shipping and Returns

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