Typhonium

Typhonium trilobatum

root

Dried, sliced corms, eaten locally in Indochina.

Origin

From Nepal to Indochina

Season (United States)

all year round

Preparation

Like many aroids, the raw corms irritate the mouth: they are only eaten dried or cooked.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

In Vietnam it is called bán hạ nam.