What is Cassava and How is it Processed?
Cassava is a tuberous starchy root (like potatoes or yams) native to Brazil and other tropical areas of the Americas. As a tuberous root vegetable, cassava is gluten-free, grain-free, and nut-free, as well as paleo-friendly.
Because our producer uses the entire cassava root in the milling of the flour, there is occasionally toothsomeness or grittiness in our cassava base tortillas. When searching for the perfect cassava flour, we opted for a greater variety of texture in order to retain the root's high-fiber content. The milling of super-fine cassava flour results in the loss of the diverse nutritional profile that makes cassava such an attractive option in the first place.
How is the cassava processed?
All of our products are fully cooked and the production of cassava flour involves peeling and thorough washing of roots, and incorporates all prescribed measures required to ensure that the cyanide content is always below the 10 ppm safe-for-human–consumption threshold. As a final safety check, all production lots are tested for cyanide before any approval for delivery is given.