Sarah Brown
The elephant foot yam, or *Amorphophallus paeoniifolius*, is a tropical plant native to Southeast Asia. It is cultivated for its edible tubers in Southeast Asia, South Asia, Madagascar, New Guinea, Australia, and the Pacific Islands. The elephant foot yam is widely used in Indian medicine and is a staple in Indian kitchens. It is also grown in Vietnam as a cash crop. The elephant foot yam is not a mushroom; it is a type of root vegetable.
| Characteristics | Values |
|---|---|
| Scientific Name | Amorphophallus paeoniifolius |
| Common Names | Elephant foot yam, whitespot giant arum, Kanda, Suran, Zimmikanda, Suvarnagadde, Kaara Kuranai Kizhangu, Chena, Oal, Ol |
| Origin | Island Southeast Asia |
| Cultivation Regions | Southeast Asia, South Asia, Madagascar, Pacific Islands, India, Africa, Australia |
| Plant Type | Tropical, herbaceous perennial root crop |
| Growth Season | Rainy season, spring, summer |
| Growth Requirements | Well-composted, freely draining soil with good sunshine and shade from the western sun |
| Harvest Season | Autumn/Winter |
| Plant Size | Up to 2 meters wide, with a single leaf up to 1 meter tall |
| Culinary Uses | Curries, fried dishes, mashed, stews, pickles, chutney |
| Medicinal Uses | Treatment of piles, abdominal pain, blood disorders, swollen joints, indigestion, enlarged liver, cough and cold |
| Nutritional Content | Carbohydrates, protein, zinc, phosphorus, potassium, Vitamin B6, Vitamin A, calcium, Omega-3 fatty acids, antioxidants |
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What You'll Learn
- Elephant foot yam is a tropical plant native to Southeast Asia
- It is cultivated for its edible tubers and has medicinal uses
- The plant has large leaves and a distinctive umbrella-like shape
- It is a staple in Indian cuisine and goes by various names
- The tubers can be crushed and used to treat joint pain and piles
Elephant foot yam is a tropical plant native to Southeast Asia
Elephant foot yam, scientifically known as Amorphophallus paeoniifolius, is a tropical plant native to Southeast Asia. It is a forest margin-dwelling, winter herbaceous perennial root crop. It is cultivated for its edible tubers in Southeast Asia, South Asia, Madagascar, New Guinea, Australia, and the Pacific islands. It is also grown in Central Vietnam, where it thrives in the wet season.
The elephant foot yam is a potato-like vegetable with a decorative plant and a tasty tuber. The corm or tuber can weigh as much as 25 kg. The plant grows as singular leaf stalks that fan out into an umbrella-shaped canopy like a small tree. Its large size can crowd out nearby plants, so it is best planted by itself in an area of 2 meters by 2 meters. The plant is relatively resistant to pests and diseases if kept healthy.
The elephant foot yam is widely used in Indian medicine and is recommended as a remedy in the three major Indian medicinal systems: Ayurveda, Siddha, and Unani. The corm is prescribed for various ailments, and the tuber is reported to be useful in treating piles. It is also used to relieve swollen joints and bring down inflammation within the body.
The elephant foot yam is a staple in Indian kitchens and goes by various names in different regions. In Uttar Pradesh and Gujarat, it is known as Suran, while in Chhattisgarh, it is called Zimmikanda or Zaminkand. In Tripura, it is called Batema, and in Karnataka, it is known as Suvarnagadde. In West Bengal, Assam, Nepal, and Bangladesh, it is referred to as Oal or Ol. The vegetable is versatile and can be cooked in various forms, including curries, fried dishes, mashed, stews, and pickles.
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It is cultivated for its edible tubers and has medicinal uses
Elephant foot yam, or Amorphophallus paeoniifolius, is a tropical plant native to Southeast Asia. It is cultivated for its edible tubers in Southeast Asia, South Asia, Madagascar, New Guinea, and the Pacific Islands. The corm or tuber can weigh up to 25 kg.
In India, it is a staple in many kitchens and is known by various names, including Suran, Kanda, and Zimmikanda. It is a versatile root vegetable that can be cooked in a variety of ways, including curries, fried dishes, mashed, stews, and pickles.
The elephant foot yam is also widely used in traditional Indian medicine, particularly in the Ayurveda, Siddha, and Unani systems. It is considered to have pungent and astringent properties, which can trigger ushna or heat in the body and reduce certain doshas. It is prescribed for various ailments, including gastrointestinal issues such as piles, abdominal pain, and constipation.
The tubers of the elephant foot yam are believed to have medicinal and therapeutic properties. For example, when crushed and mixed with ghee, it can be applied to swollen joints to provide relief from pain. Consuming the juice made from the tubers is said to provide relief from haemorrhoids, indigestion, tapeworms, and an enlarged liver. Additionally, regular consumption of the vegetable is believed to lower LDL (bad) cholesterol levels and increase good cholesterol levels due to the presence of Omega-3 fatty acids. The vegetable is also said to possess anticoagulant and anti-inflammatory properties, which can help prevent clots in arteries and reduce high blood pressure, thereby benefiting heart health.
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The plant has large leaves and a distinctive umbrella-like shape
Elephant foot yam, or *Amorphophallus paeoniifolius*, is a tropical plant native to Southeast Asia. It is cultivated for its edible tubers in Southeast Asia, South Asia, Madagascar, New Guinea, and the Pacific Islands. The plant is also widely used in Indian medicine and is recommended as a remedy in Ayurveda, Siddha, and Unani.
The elephant foot yam plant has large leaves that fan out into an umbrella-like shape. The leaves grow as singular leaf stalks that form a canopy resembling a small tree. The plant's distinctive shape can make it quite large, and it can crowd out nearby plants. Therefore, it is recommended to plant elephant foot yams in an area of at least 2 meters by 2 meters to allow for adequate space.
The leaves of the elephant foot yam are an important part of the plant. In the northeastern states of India, the leaves and stems are a staple in the diet and are cooked and eaten as vegetables. The leaves are also used in traditional Indian medicine practices. The elephant foot yam leaves are rich in nutrients, containing zinc, phosphorus, potassium, Vitamin B6, Vitamin A, and calcium.
The elephant foot yam plant is an annual plant that grows during the rainy season. It has a dormancy period of around two months, and the whole corms are typically planted in April or May, allowing the plant to sprout by the pre-monsoon period. As a rainfed crop, elephant foot yam thrives in regions with ample rainfall, but excessive water stagnation can harm its growth.
The distinctive umbrella-like shape of the elephant foot yam plant is a result of its singular leaf stalks. This unique shape not only provides shade for the plant but also allows it to grow to a significant size. The leaves are an essential part of the plant, providing nutrients and contributing to its overall health and growth.
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It is a staple in Indian cuisine and goes by various names
Elephant foot yam, or Amorphophallus paeoniifolius, is a tropical plant native to Southeast Asia. It is cultivated for its edible tubers in Southeast Asia, South Asia, Madagascar, New Guinea, and the Pacific islands. Elephant foot yam is widely used in Indian cuisine and medicine. It is believed to have originated in Southeast Asia and then spread to India and Thailand.
In Indian cuisine, elephant foot yam is known by various names, including Kanda, Suran, Zimmikanda, Jimikanda, and Yam. It is a versatile root vegetable that can be cooked in a variety of ways, including curries, fried, mashed, stews, and even pickles. In the North-eastern states of India, the leaves and stems of elephant foot yam are also consumed and form a part of the staple diet.
The name of the vegetable varies across different regions of India. In Uttar Pradesh, Gujarat, Maharashtra, and some parts of South India, it is known as Suran. In Chhattisgarh, it is called Zimmikanda or Zaminkand, and in Tripura, it is known as Batema. In West Bengal, Assam, Nepal, and Bangladesh, it is called Ol or Oal. In Karnataka, it is known as Suvarnagadde, while in Tamil, it is called Kaaraa Karanai Kizangu or Chenaikkizangu. In Telugu, it is called Kanda Gadda, and in Malayalam, it is Chena.
Elephant foot yam is not only a culinary staple in Indian cuisine but also holds significance in traditional Indian medicine. It is recommended as a remedy in the three major Indian medicinal systems: Ayurveda, Siddha, and Unani. The corm and tuber of the plant are prescribed for various ailments. For example, the tuber is reported to be useful in treating piles, and the crushed tubers can be applied to swollen joints for pain relief.
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The tubers can be crushed and used to treat joint pain and piles
Elephant foot yam, also known as Kanda, Suran, or Jimikand, is a large tuberous root vegetable. It is a staple in Indian kitchens and is widely used in Indian medicine. The tubers can be crushed and used topically or consumed to treat various ailments, including joint pain and piles.
The crushed tubers of the elephant foot yam can be mixed with ghee and applied to swollen joints to provide immediate relief from pain. This treatment is mentioned in Ayurveda, one of the major Indian medicinal systems. The analgesic properties of Jimikand extracts may hinder prostaglandin synthesis, which causes inflammation.
To treat piles, the tubers of the elephant foot yam can be crushed into a powder, mixed with buttermilk, and consumed. This remedy is also mentioned in Ayurveda. Additionally, the juice of the tubers can be consumed in a dose of 10 ml to help with piles, intestinal worms, indigestion, and hepatomegaly. The dried tubers can also be burned, and the ash obtained can be consumed in a dose of 5–6 g to treat internal growths, such as tumours.
The elephant foot yam is a versatile vegetable that can be cooked in various ways, including curries, fried dishes, mashed, stews, and pickles. It is a good source of nutrients, including vitamins, minerals, and fibre. It also has antibacterial and antifungal properties and can help improve digestive health and manage diabetes.
While the elephant foot yam has many health benefits, it is important to note that it may worsen symptoms for people with asthma, bronchitis, sinus infections, or colds due to its cooling effect on the body. It is also important to properly clean and prepare the vegetable to avoid any adverse effects.
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Frequently asked questions
Elephant foot yam, or Amorphophallus paeoniifolius, is a tropical plant native to Southeast Asia. It is cultivated for its edible tubers in several Asian countries.
The elephant yam is widely used in Indian medicine and is recommended as a remedy in Ayurveda, Siddha, and Unani. The leaves and stems of the elephant foot yam are also part of the staple diet in some parts of India. It can be cooked in various forms, including curries, fried, mashed, in stews, and even as a pickle.
The elephant yam is a powerhouse of nutrients. It is rich in carbs and protein and contains zinc, phosphorus, potassium, Vitamin B6, Vitamin A, and calcium. It also has anticoagulant and anti-inflammatory properties, which can help prevent clots in arteries and reduce high blood pressure.
The elephant foot yam is a perennial root crop that grows in the rainy season. It requires well-composted, freely draining soil in a spot with good sunshine but shaded from the western sun. The plant takes up to a year to produce new corms for harvest.
