Pronunciation: [bˈɪtə kasˈɑːvə] (IPA) 
The spelling of "bitter cassava" can be broken down using IPA phonetic transcription. The word "bitter" is pronounced as /ˈbɪtər/, with the stress on the first syllable. The "a" sound in "cassava" is pronounced as /ə/, with the stress on the second syllable, and it ends with /və/ sound. Bitter cassava is a variant of the cassava plant known for its high levels of cyanide, which makes it harmful without proper preparation.
Bitter cassava, scientifically known as Manihot esculenta, is a tropical perennial plant that belongs to the Euphorbiaceae family. It is widely cultivated in several regions across the world, including Africa, Asia, and South America, due to its starchy tuberous roots, which have various culinary and industrial applications.
The term "bitter cassava" specifically refers to the variety of cassava that contains high levels of cyanogenic glucosides, specifically linamarin and lotaustralin, leading to a bitter taste. These compounds serve as a form of defense mechanism against pests and pathogens.
Cyanogenic glucosides, when ingested, are hydrolyzed by enzymes to release hydrogen cyanide (HCN), a highly toxic substance. Therefore, extensive processing is required before bitter cassava can be safely consumed. Traditionally, this involves methods such as peeling, grating, soaking, and fermenting, which help remove or reduce the cyanide content significantly. After processing, bitter cassava can be cooked and used in a variety of dishes, similar to sweet cassava.
In addition to its culinary uses, bitter cassava has various industrial applications, including the production of ethanol, animal feed, and tapioca. Additionally, bitter cassava can be used in pharmaceuticals, as it contains compounds with antitumor, antimicrobial, and anti-inflammatory properties.
It is important to note that bitter cassava should be consumed with caution and always adequately processed to ensure the removal of toxic cyanide compounds, as ingestion of raw or improperly processed bitter cassava can lead to severe health issues and even be fatal.
The word "bitter cassava" is a compound phrase formed by combining "bitter" and "cassava".
The term "cassava" is derived from the Taíno word "kasáwa", which referred to the plant Manihot esculenta native to South America. It was introduced to Europe by Portuguese explorers during the 16th century.
The adjective "bitter" is derived from Old English "biter" and shares its origin with German "bitter" and Dutch "bitter". It ultimately traces back to the Proto-Germanic word *bitraz, meaning "biting" or "sharp".
Therefore, "bitter cassava" simply refers to a specific variety of cassava that has a bitter taste.
