Yuca

Yuca root is a root that ranges from 6 to 12 inches in length and 2 to 3 inches in diameter. This crunchy tuber has a tough brown skin and a crisp, white flesh. People in Hispanic countries use cassavas (also called manioc, mandioca, yucca, yuca, yucca root, yuca root, Brazilian arrowroot) much like those of us in the U.S. use potatoes. Although there are many varieties of Yuca Root, there are only 2 main categories: bitter & sweet. In the case of the Agavaceae, most times the bitterness seems to be in the skin, so peeling the tuber before using or cooking should greatly reduce the bitterness (which is due to its prussic acid content). Originally a native to South America, Yuca Root has become an important staple of Africa. Used as a thickener in the making of tapioca, Yuca Root once grated and sun-dried is also called Yuca Root meal. It is available year-round. When selecting Yuca Root look for firm, well-formed tubers, free of blemishes, with a clean, fresh scent. Store whole in a cool, dark, dry place for up to one week. Store peeled Yuca Root in the refrigerator covered with water or wrap & freeze for several months.