What is Cassava?
Cassava, also known as yuca or manioc, is a root vegetable that grows underground like a sweet potato or a taro. From South America to Africa to Asia, cassava has been enjoyed around the world for centuries. Today, it continues to be a food staple globally.
What are the nutritional benefits of Cassava?
Cassava is naturally gluten free, delivers energy from carbohydrates, is high in vitamin c, folate and magnesium and is a good source of fiber.
How is the flour made?
While most other cassava flours are made from very large, mature roots that often have a grittiness to them, we use young, tender roots instead. This produces a significantly smoother flour texture.
What is the difference between Cassava Flour and Tapioca Flour?
The terms cassava flour and tapioca flour are sometimes used interchangeably however they are very different. Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca flour remains.
Alternatively, cassava flour is a whole food. It is the whole root, simply peeled, dried and ground.
Does Cassava have cyanide in it? How do you ensure it is cyanide free?
Yes, there is a naturally occurring cyanide (also found in apples, flax & lima beans) that is concentrated in the peel. We ensure that it is cyanide free by using our proprietary method that thoroughly removes the peel and the rest is taken care of by heat when we cook it. We lab test each batch to ensure that you are totally and completely safe.
Are your products Non-GMO?
We send our products to a 3rd party lab (Genetic ID) for testing on a quarterly basis to ensure they are free from GMOs and cross contamination.
Where do you source your cassava flour?
Our cassava flour comes from Brazil.