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Starchy, mild, and incredibly filling, Fresh Cassava — known as Maravalli Kizhangu in Tamil, Kuchi Kizhangu in Malayalam, and Tapioca Root in English — is a tropical root vegetable that forms the dietary backbone of millions across Africa, South Asia, the Caribbean, and Latin America. With its dense, white flesh and neutral flavour, cassava absorbs spices and seasonings beautifully, making it a versatile base for curries, fries, stews, and traditional dishes. Browse our full range in Roots & Seasonal Veggies or explore all our fresh produce in Fresh Foods.
For a classic Kappa Biriyani (Kerala-style cassava and fish curry), boil cassava until tender and serve with a spiced coconut fish curry — a beloved Kerala comfort dish. Cassava is also excellent boiled and fried into crispy cassava chips with chilli and lime, cooked in a coconut milk curry, or boiled and mashed as a starchy side. In African cooking, it's used in Fufu and Cassava Stew, and in Caribbean cuisine in Bammy (cassava flatbread).
Store whole cassava in a cool, dry place — it keeps well for 3–5 days at room temperature. Once cut, submerge in water and refrigerate, using within 2–3 days. Cassava must always be cooked before eating — raw cassava contains naturally occurring compounds that are neutralised by cooking.
Q: Does cassava need to be cooked before eating?
A: Yes — cassava must always be cooked before consumption. Raw cassava contains naturally occurring cyanogenic glycosides that are completely neutralised by boiling, roasting, or frying. Always cook thoroughly before eating.
Q: What does cassava taste like?
A: Cassava has a mild, slightly nutty, starchy flavour — similar to a dense potato. Its neutral taste makes it an excellent base for absorbing spices, coconut milk, and bold seasonings.
Q: Is cassava the same as tapioca?
A: Tapioca is derived from cassava — it is the starch extracted from the cassava root. Fresh cassava is the whole root vegetable, while tapioca pearls and flour are processed products made from cassava starch.
