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Cassava (Manihot esculenta), also called yuca, mogo, manioc, mandioca and kamoteng kahoy a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root, a major source of carbohydrates. It differs from the similarly-spelled yucca, an unrelated fruit-bearing shrub in the Asparagaceae family. Cassava, when dried to a starchy, powdery (or pearly) extract is called tapioca, while its fermented, flaky version is named garri.
It grows in two main varieties:
– Cassava, unfit for human consumption if not previously detoxified, and whose roots are processed into dried tapioca, cassava into flour or, prepared as farofa, is an ingredient of Brazilian feijoada.
– Sweet cassava, whose roots can be directly consumed, there is, however, cases of neuropathy because it contains cyanogenic glycosides in smaller quantities.
The tubers are also used for the preparation of distilled alcoholic beverages, such as drinking and indigenous cauim tiquira, cachaça common in the Brazilian state of Maranhão.
The flesh of the tuber has a whitish color and reminiscent of the wood texture and consistency. After cooking in water, his flesh become yellow stirred. Frying makes it crisp.
There are several medicinal recipe cassava, especially to heal burns, conjunctivitis, anemia, etc..
In case of burns, dry cassava leaves in the sun, finely crushed stone and pour the powder on lesions. The powder will absorb the liquid secreted by burns and wound healing.
To cure conjunctivitis, finely grate the cassava tuber, extract the milky liquid and put a few drops in each eye. When has no appetite, finely grate the cassava tuber, add a little sugar and eat as is.
If one sulfur anemia, take a few cassava leaves, wash them, grind them and extract the juice into a glass and the filter. Add condensed milk, mix well together and have a drink every day. Unusually for this case, the treatment time is one week. Note also that for 2/3 juice cassava leaves, use 1/3 of condensed milk.