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Cassava is a starchy root vegetable commonly used in many cuisines. It can be boiled, fried, baked, or ground into flour for use in a variety of dishes.

No, cassava contains naturally occurring compounds called cyanogenic glycosides that can be toxic if eaten raw. Always cook cassava thoroughly before eating.

Yes, cooked cassava can be frozen. Allow it to cool, then freeze it in airtight containers or freezer bags for up to 3 months.

You can make cassava fries, mashed cassava, cassava cake, yuca con mojo, or use it to make gluten-free breads and pastries.

Cassava and yuca are two names for the same ingredient. In some regions, it's called 'manioc' or 'bitter yuca'.

Fresh cassava should be firm and free of black or soft spots. If it smells sour, appears moldy, or feels slimy, discard it.

Peel and cut cassava into sticks, boil until just tender, drain, then fry in oil until golden and crispy. Season with salt and serve.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

First, cut off both ends and make shallow cuts along the length of the root. Use a knife or your fingers to remove the thick, waxy skin, then cut the flesh into pieces for cooking.

Cassava can be boiled, fried, or baked. Boil peeled pieces in salted water until tender, usually 20–30 minutes, then drain before eating or using in recipes.

Store unpeeled cassava in a cool, dry place for up to one week. Once peeled or cut, store it in water in the refrigerator for up to 2 days, changing the water daily.

Yes, cassava is naturally gluten-free and is often used as a flour alternative for those with gluten sensitivities.

Yes, cassava leaves are edible when cooked, but they also must never be eaten raw. Cooking the leaves thoroughly removes toxins.

Cassava flour is made from dried, ground cassava root. It's used as a gluten-free flour substitute in baking and cooking.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, cassava can be used similarly to potatoes in many recipes, though the texture is slightly different and cooking times may vary.