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  Manioc flour is prepared from the tuberous root of the Manihot esculenta plant, which is inherent to Central and Southern America. This woody plant is more commonly known as manioc, cassava, or yucca, and in toting to being the source of this flour, it is also used to produce tapioca in recipes in which it might be fried, steamed, or stewed. It has been used by Native Americans for centuries, and many Latin American cultures use it as traditional recipes. The flour has a coarse, mealy texture and a nutty flavor with a faint hint of acidity that can be quite distinctive.


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