cassareep
(noun) a flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking
Source: WordNet® 3.1
cassareep (usually uncountable, plural cassareeps)
A thick black liquid made from cassava root and spices, used medicinally and as a flavouring and preservative.
Source: Wiktionary
Cas"sa*reep, n.
Definition: 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.
Source: Webster’s Unabridged Dictionary 1913 Edition
16 March 2025
(adjective) (of undissolved particles in a fluid) supported or kept from sinking or falling by buoyancy and without apparent attachment; “suspended matter such as silt or mud...”; “dust particles suspended in the air”; “droplets in suspension in a gas”
Coffee starts as a yellow berry, changes into a red berry, and then is picked by hand to harvest. The red berry is de-shelled through a water soaking process and what’s left inside is the green coffee bean. This bean then dries in the sun for 3-5 days, where it is then packed and ready for sale.
