Ahipa
Ahipa
Ahipa (pronunciation: ah-HEE-pah) is a plant species in the family Fabaceae, also known as the legume, pea, or bean family. It is native to the Andean region of South America and is cultivated for its edible tubers.
Etymology
The term "Ahipa" is derived from the Quechua language, spoken by the indigenous people of the Andes. In Quechua, "Ahipa" refers to the plant's edible tuber.
Description
The Ahipa plant is a perennial herb that grows up to 1 meter in height. It has trifoliate leaves and produces white or purple flowers. The plant's tubers, which are its most notable feature, are round or elongated and can weigh up to 1 kilogram. They are typically white or yellow in color.
Cultivation and Uses
Ahipa is cultivated for its edible tubers, which are consumed both raw and cooked. The tubers have a sweet, nutty flavor and are often used in salads, soups, and stews. They are also a source of starch and can be processed into flour.
In addition to its culinary uses, Ahipa has been used in traditional medicine. The tubers are believed to have diuretic and anti-inflammatory properties.
Related Terms
- Fabaceae: The family of flowering plants to which Ahipa belongs. It is also known as the legume, pea, or bean family.
- Tuber: The part of a plant that is typically underground and stores nutrients. The tubers of the Ahipa plant are edible.
- Starch: A type of carbohydrate that is a major component of the human diet. Ahipa tubers are a source of starch.
External links
- Medical encyclopedia article on Ahipa
- Wikipedia's article - Ahipa
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski