Organic Tapioca

Organic tapioca is a starch extracted from the cassava root, a woody shrub native to South America. The root is washed, peeled, and then the starch is separated from the pulp. The starch is then dried and can be processed into various forms, such as pearls or flour.

Tapioca is often used as a thickener in puddings, pies, and sauces due to its neutral flavor and ability to create a smooth texture. It is also used in baked goods, like cookies and breads, to improve crispness and in gluten-free products as a binder and texturizer.

Tapioca is generally recognized as safe (GRAS) by the FDA for use in food. It is primarily a source of carbohydrates and is low in protein and fat. International bodies like JECFA have evaluated tapioca starch, and it is considered safe for consumption at typical levels. Evidence does not suggest adverse health effects from consuming tapioca in moderation.