1. tapiocaFood, cooking
2. TapiocaTapioca is a starch extracted from cassava. This species is native to Brazil, Colombia, Venezuela, Cuba, Puerto Rico, Haiti, the Dominican Republic, Honduras, from where the plant was spread by Portuguese and Spanish explorers to Africa, the Philippines and most of the West Indies, being now cultivated worldwide. In India, the term "Tapioca" is used to represent the root of the plant, rather than the starch. In Vietnam, it is called bột năng. In Indonesia, it is called singkong.
Read “Tapioca” on English Wikipedia
Read “タピオカ” on Japanese Wikipedia
Read “Tapioca” on DBpedia
Read “Tapioca” on English Wikipedia
Read “タピオカ” on Japanese Wikipedia
Read “Tapioca” on DBpedia
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