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The Hidden Table · 2026-09-09
Cassava starch
Cassava starch, also called tapioca starch, is the isolated starch from cassava. It differs from flour made from the whole processed root.
Caribbean uses
It thickens sauces and contributes elasticity to some breads and fritters. A small amount gives a fruit glaze body; excessive starch makes it gummy.
Preparation and storage
Buy food-grade processed starch. Make a cold slurry first, then heat in the sauce until the cloudy starch becomes translucent and thickened.
Recipe
Cassava starch: pineapple sauce
About 300 ml
Ingredients
- 10 g Cassava starch
- 270 ml unsweetened pineapple juice
- 30 ml cold water
Method
- Mix the starch with cold water until completely smooth.
- Warm the pineapple juice in a saucepan. Stir the slurry again and whisk it into the hot juice.
- Stir over gentle heat until translucent and thick enough to coat a spoon, about 1–2 minutes. Remove from heat without prolonged boiling and cool before spooning over fruit.
At the table
It adds a smooth coating that helps a small amount of sauce stay on the fruit.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.