The starchy tropical root dangerous raw because it contains cyanogenic glycosides is cassava.
Cassava, also called yuca or manioc, is the root of Manihot esculenta and a major food crop in tropical regions. Its roots, peels, and leaves contain the cyanogenic glycosides linamarin and lotaustralin. Enzymes break these compounds down, releasing hydrogen cyanide, which can poison people.
Cassava varieties are broadly described as sweet or bitter. Sweet types contain less cyanogenic material, while bitter varieties can contain much more and require thorough processing. Peeling, soaking, fermenting, drying, and cooking are among the traditional methods used to reduce the toxins before eating.
A common mix-up is confusing cassava with a harmless potato or parsnip because all are starchy roots. Tapioca is also cassava: it is made from processed cassava starch. Poorly prepared cassava has been linked to acute cyanide poisoning and the neurological disorder konzo, especially during food shortages.