Dioscorea hispida
Dioscorea hispida, also known as the Indian three-leaved yam,[1] is a species of yam in the genus Dioscorea, native to South and Southeast Asia. Known to be poisonous when fresh, caution and careful process will be made to make the root crop edible.
| Dioscorea hispida | |
|---|---|
 | |
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Monocots |
| Order: | Dioscoreales |
| Family: | Dioscoreaceae |
| Genus: | Dioscorea |
| Species: | D. hispida |
| Binomial name | |
| Dioscorea hispida Dennst | |
Culinary use
Krabèe janèng, Acehnese cuisine made from Dioscorea hispida
Several people use the rootcrop as food. Due to being poisonous when fresh, they slice it to thin strips, place a sack full of them in running water for a few days, dehydrated then cooked.
gollark: *A4EmR*ToD 18:05:19Unfogging at 18:00:19AR at 18:03:19All times cave time.
gollark: I've got one in 40 minutes, not sure about fishfeesh.
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References
- Blench, Roger (2006). Archaeology, language, and the African past. Altamira Press. ISBN 9780759104655.
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