The Toxic Effects of Cassava (Manihot Esculenta Grantz) Diets on Humans a Review

A jar of commercially-produced cassareep sold in the US.

Cassareep is a thick black liquid made from cassava root, ofttimes with additional spices, which is used as a base for many sauces and especially in Guyanese pepperpot. Besides utilise as a flavoring and browning agent, it is ordinarily regarded as a nutrient preservative although laboratory testing is inconclusive.

Production [edit]

Cassareep is made from the juice of the bitter cassava root, which is poisonous (it contains acetone cyanohydrin, a compound which decomposes to the highly toxic hydrogen cyanide on contact with water).^[one] Hydrogen cyanide, traditionally chosen "prussic acid", is volatile and quickly dissipates when heated.^[2] Still, improperly cooked cassava has been blamed for a number of deaths.^[3] Amerindians from Guyana reportedly made an antidote past steeping chili peppers in rum.^[4]

To make cassareep, the juice is boiled until it is reduced past one-half in volume,^[5] to the consistency of molasses^[four] and flavored with spices—including cloves, cinnamon, common salt, carbohydrate, and cayenne pepper.^[6] Traditionally, cassareep was boiled in a soft pot, the bodily "pepper pot", which would absorb the flavors and also impart them (even if dry) to foods such as rice and craven cooked in information technology.^[7]

Nearly cassareep is exported from Guyana.^[8] The natives of Guyana traditionally brought the product to town in bottles,^[9] and information technology is bachelor on the United states market in bottled form.^[ten] Though the cassava root traveled from Brazil to Africa, where the bulk of cassava is grown, in that location is no production of cassareep in Africa.^[xi]

Culinary utilise [edit]

Cassareep is used for two singled-out goals, that originate from two important aspects of the ingredient: its detail flavor, and its preservative quality.

Cassareep is essential in the training of pepperpot, and gives the dish its "distinctive bloodshot flavor."^[12] Cassareep can also be used as an added flavoring to dishes, "imparting upon them the richness and season of strong beef-soup."^[5]

A peculiar quality of cassareep, which works as an antiseptic, is that it allows nutrient to be kept "on the dorsum of the stove"^[13] for indefinite lengths of time,^[xiv] as long equally boosted cassareep is added every time meat is added. According to legend, Betty Mascoll of Grenada had a pepperpot that was maintained like this for more than a century.^[13] Dutch planters in Suriname reportedly had pepperpots in daily use that they kept cooking for many years,^[5] every bit did "businessmen'due south clubs" in the Caribbean.^[fifteen]

Medical application [edit]

The antiseptic qualities of cassareep are well known—and so well known, in fact, that the Reverend J.G. Wood, who published his Wanderings in S America in 1879, was criticized for not mentioning the "antiseptic backdrop of cassava juice (cassareep), which enables the Indian on a canoe voyage to take with him a supply of meat for several days."^[xvi]

In the mid- to late nineteenth century, every bit reports of adventures by English explorers became widely read in England, statements about cassareep and its antiseptic qualities became easily available; an early example was a publication in The Pharmaceutical Journal from 1847,^[17] and similar references can be found throughout the late nineteenth century, such as in the work of Irish gaelic naturalist and explorer Thomas Heazle Parke^[18] and in pharmaceutical^[19] and trade journals.^[twenty] Professor Attfield, professor of practical chemical science for the Royal Pharmaceutical Society of Corking Britain, however, in the 1870 edition of the Year-book of Chemist's, claimed that his laboratory studies proved no effectiveness whatsoever.^[21] Still, pharmaceutical journals and handbooks began to report of the possible employ of cassareep, and suggested information technology might be helpful in the treatment of, for instance, eye afflictions such as corneal ulcers^{[22] [23] [24] [25]} and conjunctivitis.^[26]

References [edit]

1. ^ Aregheore E. M.; Agunbiade O. O. (1991). "The toxic effects of cassava (manihot esculenta grantz) diets on humans: a review". Vet. Hum. Toxicol. 33 (3): 274–275. PMID 1650055.
2. ^ Meehans' monthly: a magazine of horticulture, botany and kindred subjects, Volumes eleven-12. Thomas Meehan & Sons. 1901. p. 108.
3. ^ White Due west. L. B.; Arias-Garzon D. I.; McMahon J. 1000.; Sayre R. T. (1998). "Cyanogenesis in Cassava : The Role of Hydroxynitrile Lyase in Root Cyanide Production". Plant Physiol. 116 (4): 1219–1225. doi:10.1104/pp.116.4.1219. PMC35028. PMID 9536038.
4. ^ ^{a b} Nicholls, Henry Alfred Alford (1906). A text-book of tropical agriculture. Macmillan. p. 278.
5. ^ ^{a b c} Johnson, J.M (1872). Food Journal, Vol. ii. p. 375.
6. ^ Harris, Dunstan A. (2003). Isle Cooking: Recipes from the Caribbean. Ten Speed Press. p. 138. ISBN978-i-58008-501-4.
7. ^ Wood, John George (1886). Homo and his handiwork. Society for promoting Christian cognition. pp. 455–56.
8. ^ Moore, Wavery Ann (2005-12-07). "Sense of taste: To Marketplace". St. Petersburg Times. p. 1.E. Retrieved 2009-07-11 .
9. ^ Dalton, Henry G. (2005). The History of British Guiana: Comprising a General Description of the Colony (1855). Adamant Media Corporation (reprint). p. 185. ISBN978-1-4021-8865-7.
10. ^ Herbst, Sharon Tyler (2001). The new food lover's companion: comprehensive definitions of near 6,000 food, drinkable, and culinary terms . Barron'southward Educational Serial. p. 105. ISBN978-0-7641-1258-4.
11. ^ Ucko, Peter; G. Dimbledy (2007). The Domestication and Exploitation of Plants and Animals. Aldine Transaction. p. 183. ISBN978-0-202-36169-seven.
12. ^ Kaufman, Cheryl Davidson (2002). Cooking the Caribbean Way. 20-Kickoff Century Books. p. 36. ISBN978-0-8225-4103-5.
13. ^ ^{a b} Harris, Jessica B. (2003). Beyond gumbo: Creole fusion food from the Atlantic Rim . Simon and Schuster. p. 226. ISBN978-0-684-87062-v.
14. ^ Verrill, Alpheus Hyatt; Otis Warren Barrett (1937). Foods America gave the world: the strange, fascinating and ofttimes romantic histories of many native American food plants, their origin and other interesting and curious facts concerning them. L.C. Folio. p. 64.
15. ^ Miller, Sally (2008). Contemporary Caribbean area Cooking. Miller Publishing. p. 124. ISBN978-976-8079-75-6.
16. ^ "Charles Waterton". Littell's Fiddling Age. 145 (1870): 131–49. 1880-04-17. Retrieved 2009-11-12 . p. 149.
17. ^ Professor Attfield (1870). "Analysis of Bitter Cassava Juice, and Experiments in Elucidation of its Supposed Clarified Properties". Year-book of chemist's shop: 382–85. Retrieved 2009-xi-12 . p. 382.
18. ^ Parke, Thomas Heazle (1891). My personal experiences in equatorial Africa: every bit medical officer of the Emin Pasha relief expedition. C. Scribner. p. 485.
19. ^ Holmes, East.M. (1887). "Some of the Drug Exhibits at the Colonial and Indian Exhibition". The Pharmaceutical Journal. Purple Pharmaceutical Society of U.k.. 17: 405–11. Retrieved 2009-11-12 . p. 411
20. ^ "Extracts from Mr. Holmes's Newspaper on some of the Drug Exhibits at the Colonial and Indian Exhibition". Timehri. Royal Agronomical and Commercial Club of British Guiana: 156–sixty. 1887. Retrieved 2009-11-12 .
21. ^ Professor Attfield (1870). "Analysis of Bitter Cassava Juice, and Experiments in Elucidation of its Supposed Clarified Properties". Yr-book of chemist's: 382–85. Retrieved 2009-eleven-12 .
22. ^ Shrady, George Frederick; Thomas Lathrop Stedman (1898). Medical tape, Volume 54. W. Wood. p. 771.
23. ^ Gillman, R.Due west. (1898). "Ophthalmology and Otology: Cassaripe, A New Remedy for Corneal Ulcers". The Medical Age. xvi: 544. Retrieved 2009-eleven-12 .
24. ^ Risley, South.D. (1898). "New Treatment of Ulcers and Other Infectious Diseases of the Eye by Cassareep". Ophthalmic Record: A Monthly Review of the Progress of Ophthalmology. 7: 460. Retrieved 2009-11-12 .
25. ^ "Cassareep: A New Treatment of Ulcers and Other Infectious Diseases of the Eye". Medical Record. W. Wood: 771. 1898. Retrieved 2009-11-12 .
26. ^ Dorland, William Alexander Newman (1914). Dorland's illustrated medical dictionary. Saunders. p. 187.

Further reading [edit]

• Harris, Dunstan A. (2003). Island Cooking: Recipes from the Caribbean. Ten Speed Printing. p. 138. ISBN978-1-58008-501-4. Cassareep recipe.

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Source: https://en.wikipedia.org/wiki/Cassareep

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