Last week as I was doing my grocery shopping, I happened upon a new kind of pasta.  Several companies have launched cassava-based pasta, and it is becoming common on grocery shelves.  Cassava is a starchy root vegetable commonly consumed in many developing countries as a primary carbohydrate source.  It should never be eaten raw as it can be poisonous unless cooked.  While I am lucky to have no dietary restrictions, cassava is a good carbohydrate source for consumers who require gluten-free diets.  Cassava flour and cassava pasta are good options for anyone who also wishes to have grain-free and nut-free alternative.  Cassava is also an environmentally friendly crop as it requires less water than grains and fewer pesticides.

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Posted on 18 January 2021