It may look harmless, but this starchy root has earned the title of “the world’s deadliest food.” Despite being a daily staple for nearly half a billion people, it causes over 200 deaths each year — often in developing countries where proper preparation methods are not followed.

The food in question is cassava (also known as manioc or yuca). When eaten raw or improperly processed, cassava can release cyanide, a deadly poison that can cause dizziness, vomiting, paralysis, or even death. The danger comes from cyanogenic glycosides, naturally occurring compounds in the plant that must be removed through soaking, boiling, or fermentation before consumption.

In many regions of Africa, South America, and Southeast Asia, cassava remains a crucial source of carbohydrates — especially in areas where other crops struggle to grow. For millions, it’s a food of survival, not choice.

Experts warn that awareness and proper preparation are the keys to preventing tragedy. When cooked correctly, cassava is perfectly safe to eat and provides vital nutrients. But when handled carelessly, this common root turns from a life-sustaining crop into a silent killer.