Tag: Cooking tapioca

According to manufacturers and food scientists, the pH of unprocessed tapioca starch typically falls within a range of 4.5 to 7.0. This natural variability means tapioca is generally considered a neutral to slightly acidic ingredient, a characteristic that is influenced by both the cassava root from which it is derived and the processing methods used.

The cassava plant, from which tapioca pearls are made, contains a toxic compound called linamarin that converts to hydrogen cyanide when raw. While this sounds alarming, commercially produced tapioca pearls can be eaten safely and are commonly used in beverages like bubble tea, but only after proper cooking.

While raw cassava root contains naturally occurring cyanogenic glycosides that can release toxic cyanide, commercially produced tapioca is widely considered safe for consumption. This guide will explore everything you need to know about the safety of tapioca, its nutritional profile, potential risks, and best practices for preparation.