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Yuca, also known as cassava or manioc, is a root vegetable originally from South America that is used in cooking for its starchy content.

No, yuca and yucca are not the same. Yucca is an ornamental plant and not edible, while yuca is an edible root vegetable.

Yuca can be boiled, fried, or baked. It needs to be peeled, cut into pieces, and then boiled until tender before being used in other recipes.

No, yuca cannot be eaten raw due to naturally occurring cyanide compounds in the raw root. It should be thoroughly cooked before consuming.

Yuca is available year-round, but it can be more difficult to find in some places during the winter months.

Yes, yuca can be frozen. Simply peel and cut into chunks, blanch, cool, and then freeze in a sealed bag.

Yuca is generally safe for most people. However, it does contain latex, so those with a latex allergy should proceed with caution.

You can buy it at Weee! Asian Market, www.sayweee.com.

Yuca has a mild, nutty flavor and a starchy, slightly sweet, and creamy texture when cooked.

Yes, yuca is rich in carbohydrates, low in fat and proteins, and also contains essential minerals and vitamins.

No, the thick, waxy skin of the yuca root is not edible and should be removed before cooking.

Yuca is versatile and can be used to make fries, purées, stews, breads, desserts, and more.

Uncooked yuca can be stored in a cool, dry place for up to one week. Once cooked, it should be stored in the fridge and consumed within a few days.

Yes, yuca is naturally gluten-free. It is often used to make gluten-free breads and desserts.

Yes, yuca can be grown at home given the right climate and conditions. It thrives in tropical and subtropical areas.

A fresh yuca root should be firm to touch, free from blemishes or mold, and have a clean, fresh scent. The inside should be white and firm.