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Most of us who've ever had tapioca know it to be the chewy, small pearls found in a bowl of pudding. Or maybe the bigger, still chewy balls floating around in the now-globally-popular sweet Asian bubble teas. But not many of us actually know what these little pearls are -- what they're made of or where they come from. We're going to fix that. 大部分吃过木薯粉的人都知道木薯粉可以用来做布丁里有嚼头的小珍珠、或者是现已风靡全球的亚洲珍珠奶茶里的大珍珠。但是并没多少人真正知道这些珍珠是什么——它们是用什么做的、是从哪里来的？我们现在就来揭晓答案。 This is what tapioca pearls look like before they're added to some of our favorite sweets. 木薯粉做的珍珠在加入我们喜爱的甜味之前是这个样子的。 And this is what tapioca looks like before it's been made into cute little pearls. 木薯在加工成可爱的小珍珠之前是长这样的。 The photo above is of cassava root (also known as yuca in some parts of the world). It's mainly cultivated and eaten in tropical regions; it started off in Northern Brazil, but eventually made its way across the South American continent and over to Africa and Asia. It's prized for its ability to grow in low-nutrient soils and harvest quickly. It's also loved for its culinary versatility. Cassava can be mashed, cooked into soups or fried into, well, fries. And it's also used to make tapioca. This is what tapioca looks like in flour form. | 
