Tapioca seed is derived from the cassava plant, known for its starchy root which came to Taiwan from Brazil via Southeast Asia during the period of Japanese rule between 1895 and 1945. This ingredient is often used in cooking and baking, providing a gluten-free alternative for thickening and adding texture to various dishes.
Tapioca seed is derived from the cassava plant, known for its starchy root which came to Taiwan from Brazil via Southeast Asia during the period of Japanese rule between 1895 and 1945. This ingredient is often used in cooking and baking, providing a gluten-free alternative for thickening and adding texture to various dishes.
