Frequently Asked Questions
Cassava and yuca are the same but are referred by different terms depending on where the crop is grown. For example, in Mexico cassava is known as yuca whereas in large parts of South America and Africa, it is referred to as cassava.
Cassava is the root and tapioca is the starch that is extracted from the root. Although used interchangeably, the main difference lies in creating the flour. Cassava flour is made by peeling, drying and grounding the entire root. Tapioca flour is the starch extracted from the root, processed by washing, pulping and squeezing the liquid until the water has evaporated. Learn more about the differences and health benefits on the tab ‘’.
Scientific research shows that the roots (mostly in the peel) and leaves of poorly processed cassava contain compounds capable of releasing toxin hydrogen cyanide when consumed raw.
For this reason, proper processing of cassava is critical in the production. We use a bio-technological process (with low environmental impact) to produce our products derived from cassava and each batch is tested to ensure safe consumption.
Our products are derived from cassava and cassava flour. Cassava is one of the few crops that can be considered ‘by nature free of gluten’.
To create the best quality product for you (both taste and texture), we also use other ingredients such as rice and corn flour.
Let us first consider what gluten actually is. Gluten is a type of protein that causes chronic disease and health problems and can be found in your typical daily foods such as wheat, rye and barley. Gluten intolerance or sensitivity may lead to a variety of symptoms including but not limited to feeling bloated and suffering from nausea, respiratory problems, congestion (in the nose) and rashes.
Although gluten intolerance can lead to serious health hazards, it is often mistaken with celiac disease. While gluten intolerance is described as an allergic reaction to gluten in the digestive tract, celiac disease is an inherited autoimmune disorder in which gluten leads to intestinal inflammation and long-term damage to the small intestine. Since there is no cure for the disease, those living with it can control it by observing a strict gluten free diet.
For individuals diagnosed with Celiac disease or an allergy to gluten, the market provides a wide array of gluten-free alternatives that are just as tasty, and in some cases, a lot better for your health!
In our humble opinion, it’s the best gluten free option you’ll ever taste! 😊 Our recipe is a perfect combination of gluten free cassava, corn, and rice flour, resulting in a soft, chewy and lite pasta.
Try it and let us know whether you agree!
Sure! Just bring 1.25 liters of water to a boil, add 2 cups of pasta and it’s ready within 6 to 8 minutes, depending on how firm you want the fusilli to be.
Like many other (raw) pastas, you can add salt or olive oil to taste.
We believe in quality over quantity. So for now, our fusilli pasta is the only pasta available. Fusilli pasta is fun, absorbs plenty of sauce and is perfect for your pasta salads.
With your support, we hope to bring more options to the table! Spread the word and let your friends and family know about Cassava Kitchen