'Manihot utilissima' definitions:

Definition of 'Manihot utilissima'

noun

Cassava with long tuberous edible roots and soft brittle stems; used especially to make cassiri (an intoxicating drink) and tapioca [syn: bitter cassava, manioc, mandioc, mandioca, tapioca plant, gari, Manihot esculenta, Manihot utilissima]

From: GCIDE

Manioc \Ma"ni*oc\, n. [Pg. mandioca, fr. Braz.] (Bot.) The tropical plants (Manihot utilissima, and {Manihot Aipi}), from which cassava and tapioca are prepared; also, cassava. [Written also mandioc, manihoc, manihot.] [1913 Webster]

From: GCIDE

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. [1913 Webster]
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. [1913 Webster]
2. A nutritious starch obtained from the rootstocks of the cassava plant, used as food and in making tapioca. [1913 Webster]

From: GCIDE

Cassareep \Cas"sa*reep\ (k[a^]s"s[.a]*r[=e]p), n. A condiment made from the sap of the bitter cassava ({Manihot utilissima}) deprived of its poisonous qualities, concentrated by boiling, and flavored with aromatics. See Pepper pot. [1913 Webster]