Gadung

Dioscorea hispida

root

A toxic tuber, sliced, washed for several days in running water and salt, then dried and fried into chips (keripik gadung).

Origin

Southeast Asia (Java, Thailand, Philippines)

Where to find it

Gadung chips are sold ready to fry at markets in Java, already detoxified.

Season (United States)

all year round

Preparation

Never prepare it yourself: it contains dioscorine, a nerve poison that only goes after several days of washing and drying. Buy the chips ready-made.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its tubers were also used to poison fish and arrows.