Webster
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Webster’s Revised Unabridged Dictionary · 1913

Cassava

Cas′sa·va (kăs′sȧ·vȧ), n. [F. cassave, Sp. cazabe, fr. kasabi, in the language of Haiti.] 1. (Bot.) A shrubby euphorbiaceous plant of the genus Manihot, with fleshy rootstocks yielding an edible starch; — called also manioc.

☞ 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 (M. 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.

Webster’s Revised Unabridged Dictionary, Noah Porter, editor (Springfield, Mass.: G. & C. Merriam, 1913). Public domain. Text as transcribed by MICRA, Inc., from Project Gutenberg. Changed for Deep Dive Bible: Greek, which our source spelled in Latin letters, set in Greek letters; entries of one spelling merged into one article; Greek words our source left out (shown as “?”), read from the 1898 printing, from the same plates (the Library of Congress’s copy), where the place could be found with certainty. Of the others, 1,362 (a word or a single letter each) were inferred by AI from the context by the dictionary’s own rules and are marked with a wavy underline (tap or point at one to see the note); the rest, which could not be inferred with confidence, are left as “?”.