Cassava — Nutrients, Health Benefits, And Shopping Tips

When choosing cassava, look for roots that are firm and free from blemishes or soft spots, as these are indicators of freshness and quality. The skin should be smooth and intact, with a light brown color that suggests proper ripeness.

Avoid cassava that has dark patches or signs of sprouting, as these can indicate that the root is past its prime. Roots that feel spongy or have an unpleasant odor should be discarded, as they may not be safe for consumption and can affect the taste of your dishes.

To ensure your cassava remains fresh and safe for consumption, store it in a cool, dry place, ideally at room temperature. A temperature range of 50-60°F (10-15°C) is optimal for maintaining its quality. If you have peeled or cut cassava, it should be kept in the refrigerator and used within a few days to prevent spoilage.

It's crucial to avoid exposing cassava to moisture, as this can lead to mold growth. Keep it in a well-ventilated container or a paper bag to allow for air circulation while protecting it from humidity. Additionally, do not store cassava in direct sunlight, as this can accelerate deterioration and affect its texture and flavor.

Cassava, when stored correctly, can have a considerable shelf life. Fresh cassava roots can last for about 1-2 weeks at room temperature, but they should be kept in a cool, dry place to prevent spoilage. If you want to extend their longevity, you can refrigerate them, which can help them last for up to 1 month. For long-term storage, cassava can be peeled, cut, and frozen, allowing it to last for 6-12 months. It's important to ensure that cassava is stored away from moisture and direct sunlight to maintain its quality and prevent deterioration. Proper handling and storage are essential to preserving its flavor and nutritional benefits.

Leftover cassava can be a delightful addition to various dishes, ensuring nothing goes to waste. You can slice and fry it to create crispy cassava fries or mash it for a unique twist on traditional mashed potatoes. Incorporate it into soups or stews for added heartiness and texture, or use it as a thickener in sauces. Cassava can also be grated and used in pancakes or fritters, providing a gluten-free alternative that’s both tasty and filling. If you have a surplus, consider making cassava flour for future baking projects or freeze it in portions for easy use later. This versatile root vegetable can elevate your meals while minimizing food waste.