Achira

Canna glauca, C. indica

root

Starchy rhizome baked in the oven, or ground into a very fine starch for Colombian biscuits.

Origin

Andes (Peru, Ecuador)

Season (United States)

all year round

Preparation

The rhizome cooks for several hours, baked or boiled, until it turns tender and sweet; its fibrous skin is then removed.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its starch grains are among the largest known in the plant world.