Source : Webster's Revised Unabridged Dictionary (1913)

Cassareep \Cas"sa*reep\, n.
   A condiment made from the sap of the bitter cassava ({Manihot
   utilissima}) deprived of its poisonous qualities,
   concentrated by boiling, and flavored with aromatics. See
   {Pepper pot}.

Cassava \Cas"sa*va\, n. [F. cassave, Sp. cazabe, fr. kasabi, in
   the language of Hayti.]
   1. (Bot.) A shrubby euphorbiaceous plant of the genus
      {Manihot}, with fleshy rootstocks yielding an edible
      starch; -- called also {manioc}.

   Note: There are two species, bitter and sweet, from which the
         cassava of commerce is prepared in the West Indies,
         tropical America, and Africa. The bitter ({Manihot
         utilissima}) is the more important; this has a
         poisonous sap, but by grating, pressing, and baking the
         root the poisonous qualities are removed. The sweet
         ({M. Aipi}) is used as a table vegetable.

   2. A nutritious starch obtained from the rootstocks of the
      cassava plant, used as food and in making tapioca.

Manioc \Ma"ni*oc\, n. [Pg. mandioca, fr. Braz.] (Bot.)
   The tropical plants ({Manihot utilissima}, and {M. Aipi}),
   from which cassava and tapioca are prepared; also, cassava.
   [Written also {mandioc}, {manihoc}, {manihot}.]

Source : WordNet®

Manihot utilissima
     n : cassava with long tuberous edible roots and soft brittle
         stems; used especially to make cassiri (an intoxicating
         drink) and tapioca [syn: {bitter cassava}, {manioc}, {mandioc},
          {mandioca}, {tapioca plant}, {gari}, {Manihot esculenta}]