From The Collaborative International Dictionary of English v.0.48 [gcide]:
Manioc \Ma"ni*oc\, n. [Pg. mandioca, fr. Braz.] (Bot.)
The tropical plants ({Manihot utilissima}, and {Manihot
Aipi}), from which cassava and tapioca are prepared; also,
cassava. [Written also {mandioc}, {manihoc}, {manihot}.]
[1913 Webster]
From The Collaborative International Dictionary of English v.0.48 [gcide]:
Cassava \Cas"sa*va\ (k[a^]s"s[.a]*v[.a]), n. [F. cassave, Sp.
cazabe, fr. kasabi, in the language of Haiti.]
1. (Bot.) A shrubby euphorbiaceous plant of the genus
{Manihot}, with fleshy rootstocks yielding an edible
starch; -- called also {manioc}.
[1913 Webster]
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
({Manihot Aipi}) is used as a table vegetable.
[1913 Webster]
2. A nutritious starch obtained from the rootstocks of the
cassava plant, used as food and in making tapioca.
[1913 Webster]
From WordNet (r) 3.0 (2006) [wn]:
manioc
n 1: a starch made by leaching and drying the root of the
cassava plant; the source of tapioca; a staple food in the
tropics [syn: {cassava}, {cassava starch}, {manioc},
{manioca}]
2: cassava root eaten as a staple food after drying and
leaching; source of tapioca [syn: {cassava}, {manioc}]
3: 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}, {Manihot utilissima}]
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