XO - Tapioca Starch 500g

Tapioca is derived from the word tipi'óka, its name in the Tupí language spoken by natives when the Portuguese first arrived in the Northeast Region of Brazil around 1500.This Tupí word is translated as 'sediment' or 'coagulant' and refers to the curd-like starch sediment that is obtained in the extraction process3he cassava plant has either red or green branches with blue spindles on them. The root of the green-branched variant requires treatment to remove linamarin, a cyanogenic glycoside occurring naturally in the plant

Flakes, sticks, and pearls must be soaked well before cooking, in order to rehydrate, absorbing water up to twice their volume. After rehydration, tapioca products become leathery and swollen. Processed tapioca is usually white, but sticks and pearls may be colored. Traditionally, the most common color applied to tapioca has been brown, but recently pastel colors have been available. Tapioca pearls are generally opaque when raw, but become translucent when cooked in boiling water.

In various Asian countries, tapioca pearls are widely used and are known as sagudana, sabudana or shabudana (pearl sago) or sabba  The pearls are used to make snacks. Tapioca pearls are essential ingredients for Taiwanese bubble tea.

Ingedients: Cassava Plant

Fun Facts: During the second world war, due to the shortage of food in Southeast Asia, many refugees survived on tapioca. The cassava plant is easily propagated by stem-cutting, grows well in low-nutrient soils, and can be harvested every two months, although it takes ten months to grow to full maturity. The plant provided much needed carbohydrates and other nutrients