Yucca - Cassava Capsules

Benefits of Yucca - Cassava

  • Botanical name: Manihot esculenta.
  • Known as Yucca, Cassava or Yucca Cassava, this plant has been traditionally used against diarrhea, inflammation, bruises and ulcers.
  • Yucca - Cassava Leaves are a nutritive source of protein, vitamins B1, B2, Beta-Carotene and Niacin.
  • Antiseptic, demulcent, and diuretic properties have been attributed to Yucca - Cassava for centuries.
  • Yucca - Cassava capsules contain essential amino acids and minerals such as Calcium, Iron, Sodium, Potassium and Phosphorus.
  • Around the world this plant is known as Mandioca, Aipim, or Macaxeira in Portuguese, Mandio in Guaraní, Maniok in Afrikaans, Yuca, Yucca or Mandioca in Spanish, Mogho in Gujarati, Tapioka in Fijian, Kappa or Maracheeni in Malayalam, Singkong or Ubi Kayu in Indonesian, Tugi in Ilocano, Baling.

Yucca - Cassava Capsules Nutritional Facts

  • Cassava leaves (Manihot esculenta) 350 mg.
  • Yucca - Cassava Capsules are Gluten-Free, Wheat-Free, Sugar-Free, Salt-Free, Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free, Dairy-Free, and Shellfish-free.

Suggested Use
As a dietary supplement, take 1 to 3 capsules a day or as recommended by your health care professional.

  • Keep out of reach of children.
  • Store in a cool, dry place and protected from light.
  • Consult your health care practitioner prior to use when pregnant, breastfeeding or on medication.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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Saka-saka - Young people sheets of cassava
This preparation containing young chopped sheets of cassava is called saka saka in the gulf of Guinea or Ravitoto in Madagascar. It is prepared exclusively with natural ingredients, without dye nor conservative.

Idea receipt:
saka saka with fish
To make return the onion thin slice and the crushed ginger. To incorporate fish of pieces (sea-bream for example). To pour 15 water Cl then to add the saka saka drained and pepper. To add a spoon with groundnut paste watered in a little water. To leave mijoter 30 min. To be useful with rice.

Composition : young chopped sheets of manioc, water, salt.
Importer : Roots
Weight net : 410g
weight dry : 310g

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Cassava Leaves (Feuilles de Manioc)

Feuilles de Manioc: French, feuilles (approximately pronounced "foy") = leaves; manioc = Manihot esculenta or cassava. The cassava plant is grown all over the world's tropics for its edible tubers. The cassava plant is native to the tropics of the Americas and was introduced to Africa in the early 1500s. Africans, particularly in Central Africa, seem to be unique in their consumption of cassava leaves as a légume-feuille (leaf-vegetable or greens). Cassava leaf greens are cooked in many African stews and sauces.

What you need

  • two to four pounds feuilles de manioc (cassava leaves) or similar; stems-removed, well-washed, rinsed, and drained
  • one or two onions, peeled and chopped (optional)
  • piece of fresh fish or smoked fish [a minnow-like fish, Ndakala (Stolothrissa tanganicae, Lake Tanganyika sprat, Dagaa) is often used in Central Africa], (optional)
  • baking soda, or salt (optional, to taste)
  • hot chile pepper, cleaned and chopped (optional, to taste)
  • garlic, minced (optional)
  • palm oil or Moambé sauce (or canned Palm Soup Base (also called "Sauce Graine" or "Noix de Palme"), (optional)

What you do
  • Wilt the cassava leaves, a handful at a time, by briefly pressing them on a heated skillet or griddle. Use a mortar and pestle to crush them. (Placing the leaves in a large oven-proof glass bowl and carefully grinding them with the bottom or a sturdy bottle works too.) Grind the onion, if desired, into the leaves.
  • In an enameled pot (if you don't want to use a terra cotta pot over an open fire) bring a few cups of water to a boil. Place the crushed leaves in the pot. Keep the leaves at a low boil for an hour, adding water if needed.
  • Add the fish, baking soda (or salt), chile pepper, or garlic, as desired. Continue to cook until the liquid is reduced to a sauce and the leaves have lost their bright green color.
  • Add the palm oil or moambé sauce and cook for a few more minutes before serving.

Common combinations of optional ingredients that can be added to the cassava leaves are:
  • chile pepper, palm oil
  • onion, baking soda, palm oil
  • onion, fish, salt, chile pepper
  • onion, baking soda, fish, palm oil

These dishes are the most basic cassava leaf recipes. They were developed in times when even salt was a rare and expensive item, so sel indigene or "vegetable salt" (salt obtained from bark or leaves) is used (baking soda is a similar-tasting substitute). Traditional cooks also insist on the most traditional cooking method: a clay cooking pot (instead of a metal one) over a wood fire. Clay cooking pots may also be needed to properly prepare foods that are used in a ceremonial or religious context. In some parts of Central Africa, a potful of feuilles de manioc, plus a staple made from manioc tubers might be an entire meal.

Cassava plants grow only in the tropics, and their leaves are not traded commercially ouside of African markets. If you have access to cassava plants, pick the newer, smaller leaves. Larger leaves are too tough to cook well as good greens. Outside of Africa, substitute any other greens (collards, kale, etc.) and reduce cooking time.

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Strawberry Tapioca

In 1951, 1.5 million pounds of tapioca spilled into the East River when a dock holding a consignment from Brazil collapsed in the earlier dawn hours. (The headline in The Times: “Tapioca à la East River. ”)

It wasn’t the best moment that the flavorless pudding home — the gunpowder or granular “pearls” of dried cassava origin — made headlines. Before World War II, all of the tapioca that Americans consumed came from Java; once the Japanese invaded the island, the supply was reduce away. The Times’s nutrient reporters treated lists of insufficient wartime ingredients like those of casualties and kept good tabs on the tapioca position. In the interim, General Foods came upward with a replacement made from sorghum, called Minute Dessert, which The Times declared a satisfactory but scarcely perfect replacement. To pudding makers across America, alleviation came at last in 1947, when the United States began importing tapioca from Brazil. Thus the play on the dock.

Today, tapioca pudding normally means a thick mix of tapioca pearls, milk, bread and vanilla. But before and after the warfare, one of the almost abiding ways to ready tapioca was a mix of the pearls (cooked in water or fruit juice) and sweet fruit, served with whipped ointment. There are recipes for this in The Times going backwards to 1876.

In 1949, the peculiarly named Strawberry Tapioca Flamingo appeared in the newspaper. It built on the new recipe by making one bed with half of the tapioca-and-fruit mix and a second bed by combining the remainder with whipped ointment. (If you’ve always had Jell-O fluff, you’ll realize how a household of desserts can originate and so be corrupted. ) It’s a tasty combination and pretty overly, with bits of strawberry suspended in the clear-cut pink gelatin and a poof of ointment and jelly on best. It’s then better that the editors obviously couldn’t reject running the same recipe again two years subsequently when there was a document strawberry crop.

The Times recipe appears to get been “borrowed” (with insignificant improvements) from one that appeared in a pamphlet place away by the Minute Tapioca Company in 1931. I learned this from the consumer historian Jan Whitaker on one of my favourite sources, the Association for the Study of Food and Society’s Internet mailing listing, where you can have personalized answers to questions about anything from the culinary uses of bosom milk (formerly a warm subject) to the healing properties of rambutans. There was more conjecture among the experts on the place about the “flamingo” region of the recipe: since the sweet is truly from the 1930s, it would appear to get been a forerunner to the flamingo cocktails favorite in the 1940s, as easily as to the lawn flamingo invented — as every schoolchild knows — in 1957.

I asked Michael Laiskonis, the executive pastry chef at Le Bernardin, to offer the Strawberry Tapioca Flamingo a contemporary version. He had a plenty of ideas. The sweet reminded him of trifle, then he pondered turning it into a more appropriate trifle, garnished with tapioca. He considered a vacherin surrounded by a sauce of tapioca and coconut milk. Finally he settled on a brilliantly flavored strawberry-and-basil soda, in which big tapioca pearls ricochet around the side of a lanky glass while a baseball of strawberry sherbet hovers above them. His introduction took the flamingo farther into both the past and the existing. The quick-cooking tapioca used in the 1949 recipe was a modernization of the long-cooking pearls. And the long-cooking pearls are now backwards in vogue, almost usually as the basis of bubble teas. Tapioca may never get the following it did when it was insufficient, but now it has manner.

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Italy cassava project

The Food and Agriculture Organization (FAO) and the Italian regime have given Zambia 1,081,000 United States dollars for the cassava commercialization plan. National Cassava Commercialization plan Coordinator Alick Daka disclosed this in Samfya when he begun a seven day stakeholder sensitization circuit of the unified output and processing of cassava in the region.

Mr Daka said the two year plan will be carried away in Samfya, Mansa and Serenje districts. He said FAO has contributed USD 331,000 while the Italian regime has provided USD 750,000 towards the cassava commercialization plan.

He said the USD331,000 given by FAO will be spent on increasing the character of cassava output and value added activities in Samfya, Serenje and Mansa districts. Mr Daka said on the new hand the USD750,000 from the Italian regime will be used to produce marketplace linkages for the harvest for local and international consumers.

He said in improving the character of cassava output, technological backing will be directed at developing price efficient propagation and distribution of improved cassava varieties. “USD 10,000 , about K36 million will be invested in the enlargement of two hectares of cassava cuttings nurseries at Mansa Agriculture Research Institute for propagation of improved cassava varieties,” Mr Daka said.

He said to heighten processing of the cassava, tiny scale processing technologies will be developed, while original products that will permit blending with cassava will too be enhanced. He disclosed that Tiger Feeds had already developed a fund feed that is mixed with cassava and will be buying 1000 tonnes every month from the farmers in the plan region. Mr. Daka added that said a cassava processing plant is being installed in Mansa to be producing Vitamin ‘A’ fortified cassava meal that will be supplied to refugee camps under an United Nations Commission for Refugees (UNHCR) offering.

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Tapioca Glucose Syrup

Glucose Syrup( Maltose ) is a light-colored and wet liquid which is extracted from tapioca starch by enzymatic hydrolysis method. Syrup is a mix of glucose, maltose, oligo, and polysaccharides, available from any toxic or poisonous content.

Tapioca Glucose Syrup ( Maltose ) is widely used in both nutrient and non nutrient industries. In the nutrient industry, the fundamental products processed from tapioca maltose are infant foods, bakery products ( biscuits, rolls, doughnuts, pies, dough, crackers, fillings, icings, macaroons, pretzels, cookies), beverages brewed (beer, ale), carbonated and yet, breakfast nutrient, caramel coloration, cheese foods, and spreads, chewing gum and chocolate products, condensed milk and confectionery, etc.

Tay Ninh Glucose Syrup ( Maltose) is marketed under the score of “ Cassava” which represents the side selected character nutrient class manufactured in Vietnam. the general stipulation of this merchandise is indicated on a nominal basic ground as follows :

  • Dextrose equivalent (DE) : 25 - 45 % (The specification shall be detailed up to the requirements.)
  • PH : 4.5 – 6.0
  • Brix : 70 – 85 %
  • Sulphur Dioxide : 20ppm max

The production is normally packed for domestic in the standard net 25 kg plastic can and 280 kg HPPE drum.

Contact :
Tel : 84-66-821545, 820485
Fax : 84-66-821546
Email :
Office : 3E/11 Pho Quang Street, Tan Bihn Dist, HoChiMinh City, Vietnam

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Again ... Recipes with Tapioca Pearls

The beauty of Bubble Tea is the versatility of this beverage. Please drama with the recipes and go upward with your own creations. You can replace milk, ointment, half n half, sweetened and condensed milk, and the alike instead of non dairy creamer. This manner you can view how thick, dense or powerful the differences are and what you favor. You can take tea or water for the gunpowder drinks. You can mix your beverage with ice and have a smoothie. Play with the bread syrup recipe or take a pre-made syrup like fructose or easy Hawaiian cane bread. The alone boundary to this beverage is our own imaginations. If you go upward with something dramatic and need to share it, delight email us and we will send it on our place. Good luck and love

How to cook, this some it's recipes and enjoys

Tapioca Pearls for Bubble Tea:

1 cup Tapioca Pearls (Bubble Tea Supply of course)
6-8 cups water

Approximately 6-10 servings

  1. The ratio should be a minimum of 7:1, water to tapioca pearls.
  2. Boil water in a large pot.
  3. Add in the tapioca pearls to boiling water.
  4. The tapioca pearls should float in the water.
  5. Boil for about 25 minutes depending on the tapioca pearl with the cover on.
  6. Turn the heat off and let the tapioca sit in the water for 25 minutes.
  7. Rinse the cooked tapioca pearls in warm water and drain out the water.
  8. Cover with bubble tea sugar syrup or brown sugar and serve.

Note: This is for those that want to make Bubble Tea at home and don't want to wait an hour. What I do is boil the tapioca pearls for 20 minutes and let it sit for 15 minutes. I rinse the tapioca pearls and then place in a container in the refrigerator. When I get the urge, I boil a cup of water and put some refrigerated tapioca pearls in for about 3-5 minutes. Rinse, cover in sugar syrup and serve. It usually lasts a few days before it gets too mushy. Enjoy!

*This is not recommended for bubble tea shops.

Bubble Tea Flavor Powder Drink:
1 Scoop Bubble Tea Powder Flavor (Bubble Tea Supply of course)
1 Scoop non-dairy powder creamer
1 Scoop bubble tea sugar syrup
3/4 cup water
1 cup ice
2 fl. oz. of cooked Bubble Tea Tapioca Pearls

Makes one 16 oz. serving
  1. Put all ingredients except tapioca into shaker and shake it up.
  2. Make sure that the flavor powder and creamer is mixed well.
  3. Add bubble tea tapioca pearls to a cup, and pour your drink over.
  4. Put in your big fat bubble tea straw and enjoy.

*Add more flavor powder and creamer for thicker drink.

Boba (bubble tea) Fresh Fruit Drink:
The best tasting fresh fruit drinks include strawberry, watermelon, mango, red bean (adzuki), and papaya.

1 cup fresh fruit
1/2 cup milk
1 Scoop bubble tea sugar syrup
1 cup ice
2 fl. oz. cup of cooked Bubble Tea Tapioca Pearls

  1. Put all ingredients except bubble tea tapioca pearls into a blender and blend well.
  2. Make sure that the fruits are grinded into the milkshake.
  3. Add bubble tea tapioca pearls to a cup, and pour your drink over.
  4. Put in your big fat bubble tea straw and enjoy.

Bubble Tea Powder Fresh Fruit Drink:
1 Scoop Bubble Tea Flavor Powder
1 Scoop non-dairy powder creamer
1 Scoop bubble tea sugar syrup
1/2 cup fresh fruit
1/4 cup crushed ice
2 fl. oz. of cooked Bubble Tea Tapioca Pearls

  1. Put bubble tea flavor powder, creamer sugar syrup and fresh fruit into the blender for 20 seconds or until blended well.
  2. Blend the drink less if you like little pieces of fruit.
  3. Add tapioca pearls to a cup, and pour your drink over.
  4. Put in your big fat bubble tea straw and enjoy.

Pearl Milk Tea:
This can be made with black, green, oolong, chai, or yerba mate. The most popular are black tea and green jasmine tea.
3/4 cup tea
1 Scoop non-dairy powder creamer
1 Scoop bubble tea sugar syrup
1 cup ice
2 fl. oz. of cooked Bubble Tea Tapioca Pearls

  1. Put hot tea, creamer and bubble tea sugar syrup in shaker and mix well.
  2. Add in ice, cover shaker and shake for a nice froth.
  3. Add tapioca pearls to a cup, and pour your drink over.
  4. Put in your big fat bubble tea straw and enjoy.
*A much easier option is to use our Bubble Tea Milk Tea Powder.

Thai Tea Bubble Tea:
3 1/2 c water
1/3 c Thai tea mixture
  • Heat the water to boiling, then using four layers of cheesecloth as a filter, pour the water through the tea four times or until the tea until reaches the right color.

10 oz. cooked Thai tea
1 Scoop bubble tea sugar syrup
2 TBLS sweetened condensed milk
2 fl. oz. of cooked Tapioca Pearls
  • Mix together the Thai tea, bubble tea sugar syrup and sweetened condensed milk and shake until little bubbles form on the top of the drink.
  • Add bubble tea tapioca pearls to a 16 oz. cup, and pour your drink over.

Boba (bubble tea) Iced Coffee:
2 TBLS instant coffee
1 Scoop non-dairy powder creamer
1 Scoop bubble tea sugar syrup
3/4 cup water
1 cup ice
2 fl. oz. of cooked Bubble Tea Tapioca Pearls
  1. Put coffee, creamer, and bubble tea sugar syrup in a shaker and mix well.
  2. Add in ice, cover shaker and shake for a nice froth.
  3. Add bubble tea tapioca pearls to a cup, and pour your drink over.

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