Linamarin (2-(β-D-glucopyranosyloxy)-2-methylpropanenitrile) is a cyanogenic glycoside found in cassava roots and leaves — the plant’s defence against herbivores — with bitter varieties containing far more than sweet ones. This toxin must be removed by processing — generally grating, fermenting, pressing and drying/roasting — before cassava can be eaten safely, since the released hydrogen cyanide can cause acute poisoning and, with chronic under-processing, neurological damage (konzo, tropical ataxic neuropathy). Proper traditional processing (gari, fufu, farinha) reliably detoxifies the roots; flour and products are tested for total cyanogens against Codex limits.