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My grandmother loves tapioca pudding. Just what is tapioca, anyway?
Tapioca is a starch that is made from the cassava root. The root is native to South America but has been cultivated around the world for some time now. The root is processed into many different forms: powder, flakes and a coarse flour. The most common form found in Western culture is pearl tapioca which are 2 - 3 mm pearls.
In cooking they are often used as a thickening agent. Because they are essentially pure carbohydrate they have marvelous thickening properties, especially in desserts (somewhat like cornstarch, tapioca will impart a silky sheen to dishes). Tapioca pudding was somewhat popular after World War II.
Tapioca is gluten free and contains no Vitamin K.
Thanks for writing,
Timothy S. Harlan, MD, FACP