<<Disclaimer: Verify this information before applying it to your situation.>>

Thanks to you all who sent me an explanation for this flour.
Here is the one who is the most succint and complete:

"it is made from whole cassava roots, that have been peeled, grated,
strained, and fermented for 1-5 days, and lightly roasted (garified).

translation: it is lightly roasted, fermented cassava fiber.

Brazilians sprinkle it on their foods as a garnish, much as we
would sprinkle parmesan cheese on our foods.

Other suggestions: breading."

Mireille, Waterloo, Quebec.