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[tap-ee-oh-kuh] /ˌtæp iˈoʊ kə/
a food substance prepared from cassava in granular, flake, pellet (pearl tapioca) or flour form, used in puddings, as a thickener, etc.
a beadlike starch obtained from cassava root, used in cooking as a thickening agent, esp in puddings

1640s, from Portuguese or Spanish tapioca, from Tupi (Brazil) tipioca, from tipi “residue, dregs” + og, ok “to squeeze out” (from roots of the cassava plant).


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