Cassava is a tuberous edible plant that is cultivated throughout the tropical regions of the world. There are two main varieties of cassava: sweet and bitter. The sweet variety is what youll find at your local supermarket and in cassava-based products; its flavor profile is mild, somewhat nutty, and subtly sweet. When boiled, both its taste and texture are very reminiscent of a cooked potato ready for a mash or wedge of butter. Cassava root has a subtle taste that is earthy, slightly sweet, and nutty, with a touch of bitterness. Cassava is incredibly versatile and can be boiled, baked, steamed, grilled, fried, mashed, made into chips, or added to stews. It can also be used to make dough for empanadas and tamales as well as tapioca, which thickens puddings. Cassava is a good source of dietary fiber as well as vitamin C, thiamin, folic acid, manganese, and potassium.