DICT.TW Dictionary Taiwan

 Ma·ni·oc n.  Bot. The tropical plants (Manihot utilissima, and Manihot Aipi), from which cassava and tapioca are prepared; also, cassava. [Written also mandioc, manihoc, manihot.]
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 Cas·sa·reep n. A condiment made from the sap of the bitter cassava (Manihot utilissima) deprived of its poisonous qualities, concentrated by boiling, and flavored with aromatics. See Pepper pot.
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 Cas·sa·va n.
 1. Bot. A shrubby euphorbiaceous plant of the genus Manihot, with fleshy rootstocks yielding an edible starch; -- called also manioc.
 Note: ☞ There are two species, bitter and sweet, from which the cassava of commerce is prepared in the West Indies, tropical America, and Africa. The bitter (Manihot utilissima) is the more important; this has a poisonous sap, but by grating, pressing, and baking the root the poisonous qualities are removed. The sweet (Manihot Aipi) is used as a table vegetable.
 2. A nutritious starch obtained from the rootstocks of the cassava plant, used as food and in making tapioca.
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 Manihot utilissima
      n : cassava with long tuberous edible roots and soft brittle
          stems; used especially to make cassiri (an intoxicating
          drink) and tapioca [syn: bitter cassava, manioc, mandioc,
           mandioca, tapioca plant, gari, Manihot esculenta]