cassava

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Related to Macaxeira: Aipim

cas·sa·va

 (kə-sä′və)
n.
1. A shrubby tropical American plant (Manihot esculenta) widely grown for its large, tuberous, starchy roots.
2. The root of this plant, eaten as a staple food in the tropics only after leaching and drying to remove cyanide. Cassava starch is also the source of tapioca. In both senses also called manioc, yuca.

[Ultimately from Taíno casavi, flour from manioc.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

cassava

(kəˈsɑːvə)
n
1. (Plants) Also called: manioc any tropical euphorbiaceous plant of the genus Manihot, esp the widely cultivated American species M. esculenta (or utilissima) (bitter cassava) and M. dulcis (sweet cassava)
2. (Cookery) a starch derived from the root of this plant: an important food in the tropics and a source of tapioca
[C16: from Spanish cazabe cassava bread, from Taino caçábi]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

cas•sa•va

(kəˈsɑ və)

n., pl. -vas.
1. any of several tropical American plants belonging to the genus Manihot, of the spurge family, having tuberous roots.
2. a nutritious starch from the roots, the source of tapioca.
[1545–55; < Sp cazabe cassava bread or meal < Taino]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

cassava

A root vegetable resembling a large, brown sweet potato.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.cassava - a starch made by leaching and drying the root of the cassava plantcassava - a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics
tapioca - granular preparation of cassava starch used to thicken especially puddings
amylum, starch - a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles
2.cassava - cassava root eaten as a staple food after drying and leachingcassava - cassava root eaten as a staple food after drying and leaching; source of tapioca
tapioca - granular preparation of cassava starch used to thicken especially puddings
bitter cassava, gari, mandioc, mandioca, Manihot esculenta, Manihot utilissima, tapioca plant, manioc - cassava with long tuberous edible roots and soft brittle stems; used especially to make cassiri (an intoxicating drink) and tapioca
root - (botany) the usually underground organ that lacks buds or leaves or nodes; absorbs water and mineral salts; usually it anchors the plant to the ground
3.cassava - any of several plants of the genus Manihot having fleshy roots yielding a nutritious starch
genus Manihot, Manihot - genus of economically important tropical plants: cassava
bitter cassava, gari, mandioc, mandioca, Manihot esculenta, Manihot utilissima, tapioca plant, manioc - cassava with long tuberous edible roots and soft brittle stems; used especially to make cassiri (an intoxicating drink) and tapioca
Manihot dulcis, sweet cassava - South American plant with roots used as a vegetable and herbage used for stock feed
bush, shrub - a low woody perennial plant usually having several major stems
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
نَباتٌ اسْتِوائي يُنْتِجُ تابْيوكا
maniok
maniokplante
kasszava
manjokrunni
manijokas
manioks
maniok
manyok

cassava

[kəˈsɑːvə] Nmandioca f
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

cassava

[kəˈsɑːvə] n (= plant) → manioc m (= food) → manioc m
Collins English/French Electronic Resource. © HarperCollins Publishers 2005

cassava

nManiok m
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007

cassava

(kəˈsaːvə) noun
(also tapioca plant) a tropical plant, whose roots yield tapioca.
Kernerman English Multilingual Dictionary © 2006-2013 K Dictionaries Ltd.
References in periodicals archive ?
We'd often cook it in a Mexican stew called carne guisada, with vegetables," he said.&nbsp;"Isabel would use&nbsp;it to make a typical northeastern dish called Macaxeira, made from cassava root, which was tasty."
Para tanto, sao apresentados e discutidos estudos publicados em periodicos cientificos nacionais e internacionais que abordam o assunto, tratando dos diferentes segmentos agricolas, dentre eles, os mercados de soja, trigo, algodao, cafe arabica, tomate, alface crespa e macaxeira, setor sucroalcooleiro, fumo e arroz.
Os produtos sao os mais diversos, tais como: macaxeira, tomate, cheiro verde, couve, repolho, pepino, alface, e frutas como banana, abacate, abacaxi, cupuacu, limao, laranja, graviola, mamao, alem da criacao de animais como galinhas, ovelhas, perus, peixes, patos e porcos.
Este grupo traz uma valorizacao do aipim (mandioca ou macaxeira em outros locais do pais), como simbolo de uma cultura de raiz que uniria toda a America Latina com uma matriz cultural indigena comum e que necessita ser valorizada dada a colonizacao europeia e branca que encobre as manifestacoes culturais ancestrais.
Sua populacao e formada principalmente por agricultores concentrados em assentamentos rurais, onde se destaca a producao de batata doce (Ipomoea sp.), inhame (Dioscorea sp.), macaxeira (Manihot sp.) e coco (Cocos sp.).
O melhoramento genetico de mandioca de mesa (aipim, macaxeira e mandioca mansa) sempre focou no desenvolvimento de variedades com teores de acido cianidrico (HCN) nas raizes de reserva inferiores a 100mg [kg.sup.-1], elevada produtividade de raizes de reserva, raizes de reserva com boas qualidades culinarias, como baixo tempo para o cozimento, poucas fibras, massa nao pegajosa, sabor e aroma agradaveis, plantas com arquitetura favoravel aos tratos culturais e ao plantio mecanizado, com elevada estatura da primeira ramificacao, elevada resistencia a pragas e doencas, raizes lisas ou com poucas cintas, entre outros caracteres de importancia (FUKUDA et al., 2002).
Apenas uma pequena parte da agricultura desenvolvida no PDS Nova Bonal e de subsistencia da comunidade local, entre os cultivos principais estao: macaxeira, arroz, feijao, banana, acai, amendoim, contudo devido a problemas de praticas de manejo entre outros motivos, as areas destinadas a esses plantios sao diminutos.
Regionalmente existe, neste panorama, uma enorme variedade de vegetais tradicionalmente cultivados pelas comunidades rurais, destacando-se: a macaxeira (Manihot esculenta Crantz.), abobora (Cucurbita moschata), cebolinha (Allium fistulosum L.), chicoria (Cichorium endivia), coentro (Coriandrum sativum), maxixe (Cucumis anguria L.) e feijao de praia (Vigna unguiculata L.) (Miguez et al., 2007).