The cassava plant is a staple crop to millions of inhabitants in South America and parts of Asia and Africa. The plant produces the cassava root, a starchy, high-carbohydrate tuber – similar to, arrowroot, yam, taro, and potato.

While sometimes the terms cassava flour and tapioca flour are used interchangeably, there are in fact distinct differences. Cassava flour is made from the whole root, simply peeled, dried and ground. This means it has more dietary fiber than tapioca starch.