Staple | Vegan Gluten Free Low Allergen

Pearl

Manihot esculenta Allergen-Free
Pearl

Sourcing & Taxonomy

  • Family Euphorbiaceae
  • Primary Cuisine Southeast Asian, South American
  • Seasonality Year-Round
  • Source Cassava

The Forktionary Angle

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Definition

Small, translucent spheres made from cassava starch, used as a thickener or in desserts, notable for their chewy texture.

Sensory Profile

TasteNeutral, bland (raw); Slightly sweet, mild (cooked)
TextureChewy, gelatinous, bouncy, slippery
AromaNone (raw); Subtle, starchy (cooked)
AcidityLow

Technical Metrics

Nutrition Facts

Per 30g (1/4 cup dry)
Calories350 kcal
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0.2 g
Total Carbohydrate88 g
Dietary Fiber0.9 g
Total Sugars0 g
Calcium10 mg
Iron1 mg
Potassium10 mg

Chef’s Secret

To prevent pearl tapioca from sticking, rinse thoroughly before cooking and cook in plenty of boiling water, stirring frequently.

Substitutions

Best Match

Sago Pearls

1:1

Very similar texture and appearance, also starch-based.

Small Pasta (e.g., Orzo)

1:1

For adding substance to soups, but different texture.

Chia Seeds

1:2 (tapioca:chia)

For thickening and a similar "pop" in drinks, but smaller.

Pudding Rice

1:1

For creamy desserts, but lacks the distinct chewy pearl texture.

Buying Guide

Look for consistently sized, white pearls. Store in an airtight container in a cool, dry place.

Flavor Pairings

Puddings bubble tea desserts thickeners for soups and stews.