Imagine a plant so poisonous that just one bite of its raw root can kill you within hours. Yet, it’s a staple food for over 800 million people worldwide. This paradoxical plant is *cassava* (Manihot esculenta), a starchy root that has played a crucial role in global food security — despite hiding a deadly secret.
The Toxic Truth Behind Cassava
Cassava belongs to the Euphorbiaceae family, known for its toxic members. Its roots contain cyanogenic glycosides, which, when consumed raw, can release cyanide — a potent poison. In fact, eating unprocessed cassava can cause symptoms like spasms, foaming at the mouth, and even death. Yet, this same root is a dietary lifeline for millions. The key to its safety is in the preparation: when soaked, fermented, or cooked properly, cassava is entirely safe to eat, offering a rich source of starch.
