Tapioca is a starch obtained from the roasted root of the cassava, or manioc, plant that is grown in South America and Africa. Tapioca is used both as a thickener, particularly for fruit pies, and as a creamy dessert pudding. Tapioca is available in several forms: pearl tapioca, granulated tapioca and tapioca flour. Pearl tapioca must be soaked before using. Granulated or quick-cooking tapioca, which is precooked and dehydrated, is also available. Cooked pearl and granulated tapioca do not completely dissolve but become soft and almost transparent. Tapioca flour, or starch, dissolves completely and is used as a thickener. Tapioca is a good thickener for foods that will be frozen, because freezing and thawing do not affect its thickening properties.