Manioc starch, also called tapioca starch or cassava starch, is the starch extracted from the root of the manioc (cassava) plant. It is a gluten-free thickening agent with a neutral flavor, valued for producing smooth, glossy sauces, puddings, and doughs; processed into small beads, it becomes the tapioca pearls used in puddings and bubble tea. It shows up across South American, Southeast Asian, and West African cooking - as the base for Brazilian pão de queijo, an ingredient in Southeast Asian kue and bánh, and a thickener for African stews and porridges - and works in both sweet and savory dishes since it carries little flavor of its own.