The Collaborative International Dictionary of English v.0.48:

Manioc \Ma"ni*oc\, n. [Pg. mandioca, fr. Braz.] (Bot.)
   The tropical plants (Manihot utilissima, and Manihot
   Aipi), from which cassava and tapioca are prepared; also,
   cassava. [Written also mandioc, manihoc, manihot.]
   [1913 Webster]

The Collaborative International Dictionary of English v.0.48:

Cassareep \Cas"sa*reep\ (k[a^]s"s[.a]*r[=e]p), n.
   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.
   [1913 Webster]

The Collaborative International Dictionary of English v.0.48:

Cassava \Cas"sa*va\ (k[a^]s"s[.a]*v[.a]), n. [F. cassave, Sp.
   cazabe, fr. kasabi, in the language of Haiti.]
   1. (Bot.) A shrubby euphorbiaceous plant of the genus
      Manihot, with fleshy rootstocks yielding an edible
      starch; -- called also manioc.
      [1913 Webster]

   Note: There are two species, bitter and sweet, from which the
         cassava of commerce is prepared in the West Indies,
         tropical America, and Africa. The bitter (Manihot
         utilissima) is the more important; this has a
         poisonous sap, but by grating, pressing, and baking the
         root the poisonous qualities are removed. The sweet
         (Manihot Aipi) is used as a table vegetable.
         [1913 Webster]

   2. A nutritious starch obtained from the rootstocks of the
      cassava plant, used as food and in making tapioca.
      [1913 Webster]

WordNet (r) 3.0 (2006):

Manihot utilissima
    n 1: cassava with long tuberous edible roots and soft brittle
         stems; used especially to make cassiri (an intoxicating
         drink) and tapioca [syn: bitter cassava, manioc,
         mandioc, mandioca, tapioca plant, gari, Manihot
         esculenta, Manihot utilissima]