Ever had something sticky, chewy and slightly sweet? Chances are that it contains tapioca flour, a starch extracted from the roots of the cassava plant. Originally from Brazil (where it’s commonly referred to as Yuca), this unique gluten-free flour has been carried by Spanish and Portuguese colonizers all the way East, where it has ingrained itself in Asian food and culture. It’s a good substitute in small amounts when you lack glutinous rice flour or potato starch. Explore the amazing possibilities of this humble root below and let it stretch your imagination!