Tap′i‐o″ca (?), n. [Braz. tapioka: cf. Pg., Sp. & F. tapioca.] A coarsely granular substance obtained by heating, and thus partly changing, the moistened starch obtained from the roots of the cassava. It is much used in puddings and as a thickening for soups. See Cassava.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.