Cassava is a staple food for about 500 million people worldwide and is grown in huge quantities, especially in South America.

Despite its importance, it is known as the “world’s deadliest food” because its stems, peel, and leaves contain poisonous compounds that produce hydrogen cyanide if eaten raw. Every year, around 200 people die from cassava poisoning, according to the World Health Organization.

The danger comes from cyanogenic glucosides in cassava tubers, which protect the plant from pests but can cause acute cyanide poisoning and diseases like konzo—a severe neurological condition linked to consuming bitter cassava and low protein intake, often occurring in impoverished areas during famine or war. To make cassava safe, proper preparation is crucial, such as soaking it for up to 24 hours to reduce toxins.

Despite the risks, millions eat cassava daily without harm because of traditional processing methods. However, during food shortages, people may eat it improperly prepared, leading to poisoning and deaths, as happened in Venezuela when salty foods were consumed to survive. Cassava’s dual nature as a vital food source and a potentially deadly plant highlights the importance of knowledge and care in its preparation.