cassava

n. கூவைக்கிழங்குவகை, மரவள்ளிக் கிழங்கினத்தின் வகை, கூவைக்கிழங்கு வகையின் மாவு, கிழங்குவகையின் மாச்சத்து, கூவைக்கிழங்கு வகையின் மாவால் செய்யப்பட்ட அப்பம்.

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Cas"sa*va, n. Etym: [F. cassave, Sp. cazabe, fr. kasabi, in the language of Hayti.] 1. (Bot.) Defn: A shrubby euphorbiaceous plant of the genus Manihot, with fleshy rootstocks yielding an edible starch; -- called also manioc. Note: There are two species, bitter and sweet, from which the cassava of commerce is prepared in the West Indies, tropical America, and Africa. The bitter (Manihot utilissima) is the more important; this has a poisonous sap, but by grating, pressing, and baking the root the poisonous qualities are removed. The sweet (M. Aipi) is used as a table vegetable. 2. A nutritious starch obtained from the rootstocks of the cassava plant, used as food and in making tapioca.

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