3.5 oz of dried tapioca pearl

Tapioca pearls are small, spherical pellets produced from tapioca starch, which is extracted from the root of the cassava plant (Manihot esculenta), native to South America but now cultivated widely throughout tropical regions. The starch is processed through a pearl-making process where starch is moistened and rolled to form uniform spheres, then dried. Dried tapioca pearls are white to off-white in color, ranging from 2-10 mm in diameter depending on intended use. When cooked, they absorb liquid and develop a translucent, chewy, gelatinous texture with a mild, slightly sweet flavor. They are virtually flavorless, making them highly versatile as a textural component in both savory and sweet preparations.

The pearls are classified by size: small pearls (also called mini tapioca) are used in puddings and bubble tea, while medium to large pearls (boba) are the signature element of tapioca bubble drinks. The production involves partial gelatinization and drying to create shelf-stable products that rehydrate and cook within 10-20 minutes of boiling.

Tapioca pearls are primarily used in bubble tea (boba tea), where they provide textural contrast and are consumed through a wide straw. They are also featured in tapioca puddings, where they create a distinctive creamy, pearl-like suspension in milk-based desserts sweetened with sugar or condensed milk. Small pearls are used in soups, particularly in Asian cuisines, adding body and texture without dominant flavor. The neutral taste makes tapioca pearls suitable for savory applications as well, including stuffed into dumplings or used as a thickening agent in fruit preparations. In Brazilian cuisine, tapioca is used to make tapioca crepes (tapioca goma). The pearls must be fully cooked until translucent before consumption; undercooked pearls retain a chalky center and unpleasant texture.