Tapioca

Description

Tapioca is a starch derived from cassava roots, available in the form of white or slightly creamy pearls, granules, or flour. The flavor is very delicate, almost neutral, with a subtle, starchy sweetness; when cooked, the pearls become transparent, soft, and slightly chewy, while the flour creates a smooth, sticky consistency. The dominant components are carbohydrates and calories (about 350–360 kcal/100 g of dry tapioca), with minimal protein, fat, and micronutrient content, making it primarily a source of quickly available energy. It is gluten-free and easily digestible, which makes it useful in elimination diets, although people with diabetes should use it in moderation due to its high glycemic index. In the kitchen, tapioca works well in desserts (puddings, bubble tea), as a thickener for sauces and soups, and as gluten-free flour for baking and breading. It should be stored dry, in an airtight container, in a cool and dark place; cooked pearls are best consumed the same day or stored briefly in the refrigerator in syrup, as they harden over time.