TAPIOCA
Tapioca is the starch extracted from cassava . This is presented in the form of small white pearls that, when cooked and hydrated, become transparent, with a very special texture. It offers a fairly neutral flavor and when hydrated it absorbs the flavors very easily, so the dominance of the flavor of the dish will be determined by the ingredients that accompany the tapioca. It should be noted that tapioca is a gluten-free food, so it is suitable for people with celiac disease, and recommended for everyone due to the nutritional values that we will mention below.
SUGGESTED USE;
Its culinary application is quite wide, with tapioca we can make soups (perhaps the most common), puddings and also a kind of 'porridge' with milk.
But the number of recipes that we can make with tapioca are many more, we can enjoy both salty dishes and desserts, traditional or avant-garde preparations, it has thickening and gelling properties that give us a lot of play in the kitchen.VITAMINS AND MINERALS
It provides minerals such as magnesium, calcium, iron and is rich in potassium, so tapioca is not indicated for those who must eat a diet low in this element. It also provides vitamins, highlighting those of group B (B1, B2 and B6).