Tapioca has been flying under the radar for far too long. But at Mesobis, we’ve been paying attention to this ancient ingredient’s incredible potential. From its rich history to its modern-day applications, tapioca is more than just a humble starch–-it’s a versatile powerhouse that’s changing the culinary game.

So, sit back and let us take you on a journey through the world of tapioca. We’ll explore its origins, nutritional benefits, and the innovative ways it’s being used to create the foods of the future, like our very own gomitas. Get ready to see tapioca in a whole new light.

What Is Tapioca? 

Tapioca is a starch extracted from the tubers of the cassava plant, a species native to the North and Northeast regions of Brazil. Cassava is a resilient crop that can thrive in challenging growing conditions, making it an important food source in many developing countries. Traditionally, it has been a staple in South American diets, valued for its energy-boosting properties and versatility in cooking. 

Today, tapioca has spread beyond its origins, finding its way into kitchens and products worldwide, including our Mesobis gomitas. Its unique properties and adaptability have made it a favorite among chefs, food innovators, and health-conscious consumers alike. By using tapioca in our products, we support sustainable farming and contribute to the economic well-being of cassava-growing communities.

The Making of Tapioca Syrup 

The process of extracting tapioca from cassava is a labor of love, involving peeling, grating, and washing the tubers to remove toxins and extract the precious starch. The resulting tapioca is a gift from the earth, a pure and wholesome ingredient that has nourished communities for generations.

Tapioca syrup is a key ingredient in our gomitas (besides the cannabis, of course). But how is this syrup made? The process begins with the humble tapioca starch, which is mixed with water and then heated, causing the starch granules to swell and burst, creating a thick, gelatinous substance.

This mixture is then subjected to a process called hydrolysis, where enzymes or acids are introduced to break down the complex carbohydrates into simpler sugars. The result is a sweet, viscous syrup that retains the beneficial properties of tapioca while providing a natural sweetness and binding agent for our gomitas.

Tapioca syrup is a healthier alternative to corn syrup, which is commonly used in traditional gummy candies. Unlike corn syrup, which is highly processed and devoid of nutritional value, tapioca syrup contains complex carbohydrates that provide sustained energy without causing sudden spikes in blood sugar levels. It’s also naturally gluten-free, making it an ideal choice for those with gluten sensitivities or celiac disease.

Nutritional Hitlist of Tapioca

Tapioca is packed with some pretty impressive nutritional benefits. Here’s a quick rundown of what makes this humble starch a powerhouse:

• Gluten-free: Tapioca is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
• Low in calories: Compared to other starches, tapioca is relatively low in calories, making it a smart choice for those watching their weight.
• Rich in calcium: Tapioca is a good source of calcium, which is essential for strong bones and teeth.
• High in iron: Tapioca contains a significant amount of iron, a mineral that plays a crucial role in oxygen transport throughout the body.
• Contains potassium: Tapioca is a good source of potassium, an electrolyte that helps regulate fluid balance and supports healthy muscle function.
• Provides vitamin K: Tapioca contains vitamin K, which is important for blood clotting and bone health.
• Low glycemic index: Tapioca has a lower glycemic index compared to other starches, meaning it doesn’t cause rapid spikes in blood sugar levels.

So, there you have it—a quick hit list of tapioca’s nutritional superpowers. Who knew this little starch could pack such a healthy punch?

Culinary Uses of Tapioca 

While we’re proud to showcase tapioca in our gomitas, this versatile ingredient has a long history of culinary uses that span the globe. One of the most common applications of tapioca in Brazilian cuisine is the tapioca crepe, a dish that perfectly showcases the unique properties of this ingredient.

Tapioca Crepe

A breakfast staple In Brazil, tapioca crepes, known simply as “tapioca,” are a classic breakfast dish. The preparation is straightforward: tapioca starch is sifted into a thin layer in a hot pan, where it magically transforms into a delicate, lace-like tortilla. The resulting crepe is naturally gluten-free and grain-free, with a slightly chewy texture that’s irresistible.

The beauty of the tapioca crepe lies in its versatility. It can be filled with an endless array of ingredients, both savory and sweet. From melty cheese and tender ham to tropical fruits and decadent chocolate, the tapioca crepe is a blank canvas for culinary creativity. 

Versatility in Cooking

Beyond the beloved tapioca crepe, this ingredient finds its way into countless other culinary applications. Tapioca’s neutral flavor and excellent binding properties make it a go-to for chefs and home cooks alike. It’s used to thicken soups and sauces, adding body and a silky texture without overpowering other flavors. 

But perhaps one of the most iconic uses of tapioca is in desserts. In baking, tapioca flour is a popular gluten-free alternative, lending a chewy texture to cookies, cakes, and breads. Tapioca pudding, with its creamy base and soft, chewy pearls, is a comfort food classic that spans cultures. 

And who can forget bubble tea, the trendy Taiwanese drink that features chewy tapioca pearls in a sweet, milky tea? Tapioca offers endless possibilities in food and beverage. 

Mesobis Gomitas: A New Era of Gummies 

Our gomitas are crafted using tapioca as a key ingredient, providing a healthier and more sustainable alternative to traditional gummy candies. Tapioca’s ability to hold texture well ensures that our gomitas are not only delicious but also have a perfect, satisfying chew. 

By using tapioca in our gomitas, we’re not just perfecting the bite—we’re celebrating the rich culinary heritage of Latin America. For many Latin Americans, tapioca is a connection to their cultural roots. Tapioca has been a staple in our cuisine for generations, and by incorporating it into our modern creations, we pay homage to the ingenuity and resourcefulness of our ancestors. It’s a way to connect with our roots while also introducing this incredible ingredient to a new audience. Get some gomitas and see for yourself.