A condiment made from the sap of the bitter cassava (Manihot utilissima) deprived of its poisonous qualities, concentrated by boiling, and flavored with aromatics. See Pepper pot.

Cassareep is a bittersweet condiment made by cooking the juice of bitter cassava with brown sugar and spices until it reduces to a syrup. Cassareep is used in sauces, or as a meat preservative. It is also a powerful antiseptic.

KAS-sah-reep] Used primarily in West Indian cookery, cassareep is a bittersweet condiment made by cooking the juice of bitter cassava with brown sugar and spices until it reduces to a syrup. Bottled cassareep can be found in Caribbean markets.

flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking

Made from the juice of grated cassava root and flavored with cinnamon, cloves and sugar--this is the essential ingredient in pepperpot, the ubiquitous Caribbean island stew.