Notes of Caution

On the shopping front, one thing to be aware of: In countries where cassava is a staple, tapioca-starch producers typically put out “sweet” and “sour” varieties. My recipes call for the sweet type, which is what you’ll generally encounter here in the United States. But just in case, check that label, and by no means should you ever substitute instant tapioca for tapioca starch. Just think “bad plastic surgery” and the visual alone will keep you on the right path.