A bittersweet condiment made by cooking the juice of better cassava with brown sugar and spices until it reduces to a syrup. Cassareep is used for two distinct goals, that originate from two important aspects of the ingredient: its particular flavor, and its preservative quality. Cassareep is essential in the preparation of pepperpot, and gives the dish its "distinctive bittersweet flavor." Cassareep can also be used as an added flavoring to dishes, "imparting upon them the richness and flavour of strong beef-soup."