Tapioca Starch

Baking IngredientRoot-vegetableNeutralMildSlightly SweetStarchyClean

Nutrition (per 100 g)

Calories: 358
Protein (g): 0.2
Fat (g): 0.1
Carbs (g): 88.7
Fiber (g): 0.9
Sodium (mg): 1

Nearly pure carbohydrate; contributes body and clarity without added flavor. Forms clear gels and tolerates prolonged heating better than some cereal starches.

Storage

Room temp: up to 720 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Tapioca starch is a fine, white powder extracted from cassava. It has a neutral taste and a silky texture, forming clear gels that thicken at relatively low temperatures; it excels in fruit fillings, sauces, puddings, and gluten-free baking, and is commonly sold as tapioca flour.

Originating from cassava native to South America, tapioca processing spread across Africa and Southeast Asia through colonial trade. Today major producers include Thailand, Brazil, and Nigeria, where starch is washed from grated roots, settled, and dried into a versatile ingredient for both staples and desserts.