Oatmeal Farm Network | Tubers Varieties

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Tubers Ingredient Types

Air Potato
A vine-grown edible aerial tuber; has a bland, potato-like flavor, often consumed boiled or fried in tropical regions.

Apios (Groundnut)
A small, protein-rich tuber native to North America; has a nutty, potato-like flavor and is consumed boiled or roasted.

Cassava
A starchy, tuberous root, a staple food in tropical regions.

Jerusalem Artichoke (Sunchoke)
A knobby tuber with a nutty, sweet flavor, often eaten raw in salads or roasted.

Jicama
A crisp, watery, sweet-flavored tuber with an edible brown skin, usually peeled and eaten raw in salads and slaws.

Kudzu Root
A large, fibrous root primarily known for its starch (powder), but the root itself is cooked regionally; used in stir-fries and stews.

Lotus Root
The starchy, crunchy rhizome of the lotus plant; used widely in Asian cooking for its neutral flavor and unique, lacy appearance.

Manihot Esculenta (Cassava)
The scientific name for Cassava, a starchy tuberous root, a staple food in tropical regions.

Mashua
A brightly colored tuber from the Andes, known for its pungent, peppery flavor when raw; consumed cooked to mellow the taste.

Oca
A small tuber grown in the Andes; has a slightly tart, acidic flavor and a crisp texture, consumed boiled or roasted.

Potato
A starchy plant tuber that is one of the most important food crops, cooked and eaten as a vegetable.

Potato (Solanum tuberosum)
The common starchy tuber widely consumed as a staple food globally. Varieties differ in starch content and culinary use.

Sunchoke
The edible, knobby tuber of a species of sunflower; has a crisp texture and sweet, nutty flavor.

Sunchoke (Jerusalem Artichoke)
The edible, knobby tuber of a species of sunflower; has a crisp texture and sweet, nutty flavor.

Taro (Colocasia esculenta)
A tropical root vegetable (corm), a staple in many parts of the world; known for its starchy texture and mildly sweet, nutty flavor when cooked.

Tigernut
Small, wrinkled, tuberous rhizomes; sweet and nutty, consumed raw as a snack or pressed for oil and milk.

Ulluco
A colorful, small tuber from the Andes; valued for its crisp texture and mild, earthy flavor, often consumed in soups and stews.

Water Chestnut
An aquatic tuber with a crisp texture and mild, slightly sweet flavor; used widely in Asian cooking as a vegetable (culinary nut).

Yacon Root
A starchy, crisp, sweet-tasting tuber native to the Andes.

Yam (Dioscorea spp.)
A starchy vegetable, often confused with sweet potatoes, characterized by its rough bark-like skin and starchy, slightly sweet flesh.

Yautia (Malanga)
A starchy, nutty-flavored corm from various species in the *Araceae* family; a staple in tropical and Caribbean cuisines.