Tapioca Root |
- Selection :
- Tapioca roots are readily available in the markets all around the seasons. Buy well-formed, hard, cylindrical root that is heavy for its size. Cleaned, and processed yuca available in the US markets, usually imported from the Central America is generally waxed, and therefore, appears bright and shiny.
- Avoid old stocks, as they are out of flavour and less appetizing. Do not buy if the tubers feature cuts, breaks in the skin. Also, avoid those with mold, soft spots, and blemishes.
- Cooking :Tapioca should never be eaten raw as the root composes small quantities of cyanogenic glycosides, especially hydroxycyanic acid. Cyanide compounds interfere with cellular metabolism by inhibiting the cytochrome-oxidase enzyme in the human body. Peeling followed by cooking ensures them safe for consumption by removing these compounds.
- Storage :Fresh roots can be kept at room temperature for about 5-7 days. However, peeled and cut sections should be placed in cold water and stored in the refrigerator for up to three days.
- Serving :In order to make Tapioca safe to eat, boil the cut sections in water with sea salt added for about 10-15 minutes, until tender. Drain the water before using them in various cooking recipes.
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