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Tapioca Day celebrates the starch extracted from Manioc, otherwise known as cassava. It honors the culinary value and versatility of the tapioca plant, which goes by the scientific name of Manihot esculenta.
The tapioca plant is native to South America. Tapioca contains the toxin cyanide but handled correctly, the poison is eliminated from the plant, making it safe to eat.
The use of tapioca in cooking first appears in 1875 Cassell's "Dictionary of Cooking." There are many uses of tapioca, including as a thickening agent, flour, potato alternatives, and pearls used in pudding or bubble teas.
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