Tapioca, derived from the starchy roots of the cassava plant (Manihot esculenta), is a versatile and widely consumed ingredient in various culinary traditions around the world. This translucent and pearl-like substance is a staple in many tropical regions, known for its neutral flavor and unique texture. Tapioca pearls, often used in desserts and beverages, are created through a process of extracting, washing, and drying the cassava roots before forming them into small, spherical shapes. Tapioca is a gluten-free alternative and is commonly used to add thickness and chewiness to puddings, bubble teas, and other sweet treats. Its adaptability extends to savory dishes as well, where tapioca flour serves as a gluten-free thickening agent in soups, sauces, and baked goods. With its global popularity, tapioca stands as a testament to the diverse ways in which this humble root can enhance the culinary experience.

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