Kasiri (also known as "kaschiri" and "cassava beer") is an alcoholic beverage made from cassava by Amerindians in Suriname and Guyana. The roots of the cassava plant are grated, diluted in water, and pressed in a cylindrical basketwork press to extract the juice. The extracted juice is fermented to produce kasiri. In Brazil, the cassava roots are chewed and expectorated, a process which starts fermentation.
The juice can also be boiled until it becomes a dark viscous syrup called kasripo (cassareep). This syrup has antiseptic properties and is used for flavoring.