Tubers

Tapioca is the starch that is extracted from the roots of the cassava plant, which is native to Brazil. Cultivation of the cassava plant has spread throughout the world, mainly Africa and South America, where it has become a staple food. The flavo... READ MORE

Cassava is a woody shrub native to Brazil and the tropical areas of the Americas. It is widely cultivated throughout Latin America and the Caribbean, and it is often praised for its edible, starchy tuberous root, which is a great source o... READ MORE

The American state of Idaho produces more than 25 varieties of potatoes, from the firm Cal Red to the popular Russet Burbank to unusually named Russian Banana Fingerling. The most famous varieties include Russet Burbank, Russ... READ MORE

Yukon Gold is an all-purpose potato with yellow skin and yellow flesh. These potatoes are usually round or oblong and slightly flattened. Their skin is dotted with small brown spots, while the flesh is firm, moist, and waxy. Yukon Gold potatoes we... READ MORE

Papa criolla is a potato variety that's native to South America and it's especially popular in Colombia. These tubers are small in size, similar to a golf ball. The flesh is yellow to dark yellow, an indication of high lutein and zeaxanthin conten... READ MORE

Konjac is the widely used root, or a tuber, produced by the konjac plant, a crop native to China that is also very popular in Japan, where it has been cultivated since the 6th century. The root has an oval shape and is especially praised ... READ MORE

One of the valuable food sources and medicinal plants of indigenous Andean populations, and native to the Andean region, mashua is a type of tuberous crop that continues to be grown in countries such as Peru and Bolivia (and to lesser extent in Ec... READ MORE

Maris Piper are popular English potatoes that have been grown in the country since the 1960s. Underneath the potatoes' golden skin, the texture is fluffy and the flesh is creamy white. These medium-sized oval potatoes are so versatile tha... READ MORE

Native to China, yamaimo or Chinese yam is a climbing plant that bears edible tuberous roots with hard white flesh that is encased in a thin, light brown or yellowish outer skin. The tuberous roots are similar in flavor to potatoes or water chestn... READ MORE

Chuño is an unusual variety of Andean naturally freeze-dried potatoes. The name comes from a Quechua word ch'uñu, which can be literally translated as freeze-dried potatoes. The potatoes have a very long sh... READ MORE

This South American perennial plant has long been grown for its edible roots. Yacón tubers resemble sweet potatoes and may come in various colors including white, pink, red, yellow, orange, or purple, while their flesh is typically... READ MORE

Ulluco is an economically important South American root crop that is indigenous to the Andean region in South America. It is widely cultivated and consumed in Peru, Bolivia, Ecuador, Colombia, Argentina, Venezuela, and Chile. Having its r... READ MORE

Kennebec is a potato variety that's predominantly grown and used in the United States and Canada. These all-purpose potatoes are large in size with thin skin and a texture that's slightly rough, with brown spots and shallow eyes visible on the ski... READ MORE

King Edward is a British potato variety that has been grown in the UK since 1902. They have creamy-colored skin that's dotted with light red spots. The flesh is light cream in color, while the texture is fluffy once they've been cooked. I... READ MORE

Sweet potato cultivation in Portugal has a long tradition. This particular variety came about in the region of Aljezur, where sweet potatoes have been raised for centuries. The soil of the Aljezur region is sandy, and the oceanic climate and the p... READ MORE

Chufa de Valencia is a tigernut cultivated in l’Horta Nord de Valencia. The tigernuts are grown, harvested, washed and dried in the designated area. These unique nuts must be intact, clean and free from any blemishes. The flavor of ... READ MORE

These are Liseta, Spunta, Marfona, Vivaldi, and Alaska variety potatos grown on the island of Naxos. They have a smooth yellow skin and contain over 18% starch and less than 1% sugar. These potatos are harvested by hand twice a year, from mid-Febr... READ MORE

Pomme de terre de Noirmoutier are French potatoes originating from the Vendée department's municipalities of Noirmoutier en l’Ile, l’Epine, La Guérinière and Barbâtre. The potatoes have yellow flesh and thin ... READ MORE

Potatoes from Lika differ from others in that they contain a higher percentage of dry matter. That means that this potato variety contains more starch, vitamins, minerals and fiber. Potatoes grown in Lika have yellow to brown skin and bright white... READ MORE

Jewel Yam is an orange-fleshed sweet potato that was created in the mid-20th century in the United States. These large potatoes are usually cylindrical with copper-colored skin and tapered ends, while their flesh is bright orange, firm, a... READ MORE

This potato is cultivated in the municipalities of Kato Nevrokopi, Kato Vrontos, Perithori, Dasoto, Lefkogia, Khrisokefalos, Okhiro, Vathitopos, and Katafitos. These potatoes were first grown in the area in the 1920s, and they have since enjoyed g... READ MORE

Papa pastusa is a potato variety that's native to Colombia. These tubers have yellow or dark yellow skin without spots. The flesh is yellow in color, and the texture is soft and starchy. The potatoes are usually oval in shape, and when cooked, it ... READ MORE

A flowering species of the Schoepfiaceae family, macachin (Arjona tuberosa) is an indigenous plant that only grows wild in Argentina and Chile, and in particular in Puerto Madryn’s peripheral area, despite the efforts to cu... READ MORE

French Fingerling is a potato variety that was developed in France in the 1950s as a cross between Vale and Rosa potatoes. The potatoes are small to medium in size and cylindrical in shape. The skin is smooth and thin with a few eyes and ... READ MORE

Papas Antiguas de Canarias are old potato varieties, known as the antiguas or locales, tradicionales, de color y/o de la tierra, grown in the Canary Islands. They are small in size and round in shape, w... READ MORE

Patata de Galicia is a potato of the Solanum tuberosum L. cv. Kennebec variety grown in the Autonomous Community of Galicia. This location offers optimal soil and climatic conditions which ensure the proper development and superi... READ MORE

Papa púrpura are Peruvian purple potatoes. The skin and flesh have a deep purple color, and when cooked, the potatoes usually turn bluish. They're cooked just like regular potatoes and the flavor is also similar to regular potatoes, just wi... READ MORE

Tocosh is a traditional Peruvian food product, also known as Incan penicillin. It's made from local white potatoes that are conservated in mountain spring water. The potatoes are placed into a bag of straw and grass, covered with stones, ... READ MORE

Bintje is a potato variety originating from the Netherlands, where it was bred by Kornelis Friesland in 1904 as a cross between Fransen and Munstersen. These tubers are small to medium in size and round in shape, with a golden skin and ye... READ MORE

Lammefjordskartofler are mature potatoes grown in the Lammefjord region in Odsherred in Zealand, Denmark. The potatoes are characterized by their delicate, thin, extremely smooth and shiny skin, unique due to the specific soil that preven... READ MORE

Papa sabanera is a potato variety that's native to Colombia. These tubers have purple skin and they're a bit harder and bigger than other species. Sabaneras are most suitable for french fries because they absorb less fat and become more crunchy. T... READ MORE

Desiree are potatoes that have been grown in the Netherlands since 1962. They have a smooth red skin and light yellow flesh underneath. The texture is firm and creamy, making them ideal for mashed potatoes or cooking in sauces. The potato... READ MORE

These unique early kidney potatoes are grown on the island of Jersey, yellow skinned with a creamy-white interior, oval in shape and with a tough skin texture. The visual appearance and flavor of Jerseys is deemed impossible to imitate, b... READ MORE

Grown in the fertile plains of the Fucino Plateau, Patata del Fucino is a potato cultivar whose overall quality is directly influenced by the composition of the soil, irrigation and micro-climate of the designated area. The potatoes are p... READ MORE

Yellow Finn is a potato variety with European origins. The potatoes are medium-sized with skin that varies from white to yellow. The flesh is yellow in color, while the texture is creamy. The flavor is buttery and often cited as being the... READ MORE

Lixian Ma Shan Yao are yam tubers, dried yam strips and chips of the "Dioscorea batatas Decne" species, produced in the Li County region, Hebei Province in China. Yams are cultivated in a traditional manner and techniques, where the sandy and loam... READ MORE

Papas andinas are varieties of potatoes indigenous to the Andean region of South America, where they’ve been cultivated since time immemorial. A combination of careful selection, unique growing conditions, and centuries of cultivati... READ MORE

Named after its province of origin, Patata di Bologna refers to potatoes of the Primura variety grown in the fertile, alluvial soils rich in potassium, phosphorus and nitrogen, which together with the rainy climate of the area pr... READ MORE

Named after La Sila, a mountainous plateau located in Calabria, Patata della Sila refers to potatoes of the Agria, Ditta, Marabel, Nicola, Majestic and Desirèe varieties, grown within th... READ MORE

Nevesinjski krumpir is a potato variety originating from Nevesinje in Bosnia and Herzegovina. In Nevesinje, there’s almost no household that doesn’t grow potatoes, either for their own needs or for the market. The annual yield... READ MORE

Opperdoezer Ronde is a variety of yellow or white-fleshed potatoes. Even though it is not the prettiest looking potato, considering its irregular, oval shape, it is full of vitamins (B1, B2, B6, B11, C) and is valued by many chefs who pre... READ MORE