Tucupi is a yellow sauce made from the juice of the manioc plant, also known as cassava. It is a traditional ingredient in the cuisine of the Amazon region, particularly among the Indigenous peoples of Brazil. The juice is extracted from the root and then cooked to remove toxins, resulting in a flavorful and slightly acidic condiment. Often used in dishes like tacacá and pato no tucupi, tucupi adds a unique taste to various recipes. It is rich in carbohydrates and is often paired with ingredients such as jambu, a local herb that provides a numbing sensation, enhancing the overall culinary experience.