The Collaborative International Dictionary of English v.0.48:
Cassava \Cas"sa*va\ (k[a^]s"s[.a]*v[.a]), n. [F. cassave, Sp.
cazabe, fr. kasabi, in the language of Haiti.]
1. (Bot.) A shrubby euphorbiaceous plant of the genus
Manihot, with fleshy rootstocks yielding an edible
starch; -- called also manioc.
Note: There are two species, bitter and sweet, from which the
cassava of commerce is prepared in the West Indies,
tropical America, and Africa. The bitter (Manihot
utilissima) is the more important; this has a
poisonous sap, but by grating, pressing, and baking the
root the poisonous qualities are removed. The sweet
(Manihot Aipi) is used as a table vegetable.
2. A nutritious starch obtained from the rootstocks of the
cassava plant, used as food and in making tapioca.