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Sauces, pastes & condiments · Condiments

Cassareep

Thick, black, bittersweet syrup boiled from cassava juice and spices; the essential flavour of Guyanese pepperpot.

Also called: cassareep, casareep, cassava molasses

1 recipe with it

What it is

A dark syrup made by boiling down the juice of grated bitter cassava with sugar and spices such as cinnamon and clove. Long boiling makes the raw juice safe. It gives Guyanese pepperpot its colour, slight bitterness and preserving qualities. It is different from molasses or browning sauce, though those are used as stand-ins.

How it’s used

  • Guyanese pepperpot (slow-cooked meat stew)
  • Colouring and flavouring stews
  • Marinades and glazes for meat

Characteristics

Taste
Bittersweet, caramel-like and slightly spiced.
Texture
Thick and syrupy.
Appearance
Glossy black.
When cooked
Darkens and flavours long-simmered stews; has a mild preserving effect.
Sold as
liquid
Cooking uses
Mainly a seasoning, Commonly cooked

Storage

Pantry-stable. Keeps well sealed in a cool cupboard.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Only buy commercially made cassareep: raw bitter cassava juice contains cyanide-producing compounds that are destroyed only by thorough boiling.

Nutrition per 100 g

Energy
290 kcal
Protein
0 g
Carbohydrate
74.73 g
Fat
0.1 g
Fibre
0 g
Sugars
74.72 g

USDA FoodData Central: Molasses (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Molasses — Molasses with a little dark soy and a pinch of cinnamon and clove; not identical.

Related ingredients

Recipes with cassareep

More condiments