Buy mandioca online

Mandioca, also known as cassava or yuca, is a starchy root vegetable commonly used in Latin American, African, and Asian cuisines.

Yes, raw mandioca contains cyanogenic compounds and must be thoroughly cooked to make it safe to eat.

Store unpeeled mandioca in a cool, dry place for up to a week. Peeled mandioca should be kept refrigerated and used within 2–3 days.

There is no difference; mandioca and yuca (cassava) are different names for the same ingredient. Yucca (with two 'c's) is a different plant entirely.

Mandioca has a mild, slightly nutty flavor with a starchy, comforting texture similar to potatoes.

Spoiled mandioca may become soft, moldy, or emit a sour odor. Discard if you notice any of these signs.

Score the skin lengthwise with a knife, insert the blade to lift the thick skin, and pull away. The skin usually comes off easily.

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Peel the tough brown skin and remove the pinkish layer underneath. Cut into pieces and boil or fry before consuming.

Mandioca can be used to make fries, mashed yuca, yuca cake, bread, soups, stews, and the popular Brazilian cheese bread, pão de queijo.

Yes, peel and cut it into pieces, blanch in boiling water, let cool, and then freeze in an airtight container.

Yes, mandioca is naturally gluten-free and is commonly processed into flour and starch for gluten-free baking.

Mandioca flour, also known as cassava flour, can substitute wheat flour in many gluten-free recipes, though its texture and absorption may differ.

Peel and cut mandioca into sticks, boil until tender, drain, then fry in hot oil until golden and crispy.

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

Store cooked mandioca in an airtight container in the refrigerator for up to 3–4 days.