Cassava has ancient origins and is undoubtedly native to South America. It is proven that the predecessor of cassava was concentrated in the central western Amazon and its cultivation began over 10,000 years ago in current neighboring countries: Brazil, Bolivia, Paraguay, Colombia, and Peru. Proof of the enormous nutritional importance of this tuber root is found in fascinating remnants of ceramics, textiles, and funerary monuments of the Nazca, Moche, and Paracas civilizations depicting cassava in Peru in the cities of Ayacucho (the city of churches) and Huarmey, as well as on the Chavín obelisk in the heart of the Amazon rainforest. It was also cultivated in today’s Colombia by the Muisca and Tegua civilizations, where the latter were famous for their ability to extract medicines from plants. Cassava rapidly spread throughout Latin America, also entering Mayan culture, while in the Caribbean countries, the term ‘Yuca’ was coined for it. With the discovery of America, cassava was exported to Europe, to then be spread widely in Africa and Southeast Asia. The conquerors were fascinated by the richness of the South American land, and many of their writings of that time recounted the importance of products like cassava, its preparations to obtain a multitude of foods, and its beneficial properties. Particularly famous were the writings of Fernandez de Oviedo and Fray Pedro Simon, who, in addition to the taste and nutritional richness of cassava, praised the ease with which it could be conserved, including the actual root, as well as the bread that pre-Columbian civilizations derived from it. The bread could be preserved for a long time and resist contact with water, becoming a fundamental food for both land and maritime expeditions.