Ahipa (Pachyrhizus ahipa) is a climbing legume in the Fabaceae family closely related to jicama, producing edible, sweet, crisp tuberous roots that have sustained Andean communities for millennia. Less well-known than its Mexican cousin, ahipa is one of the "lost crops of the Incas" — a traditional root crop that deserves wider recognition for its nutritional value and refreshing flavor.
• One of three cultivated Pachyrhizus species (alongside jicama and the Amazonian yam bean)
• The name "ahipa" comes from the Quechua language of the Andes
• Shares the same toxic/non-toxic paradox as jicama: edible root, toxic above-ground parts
• Adapted to higher elevations and cooler conditions than jicama
• Remains largely unknown outside its native Andean region despite its excellent eating qualities
• Grown traditionally in the Yungas valleys of Bolivia and the Salta and Jujuy provinces of Argentina
• Occurs at elevations of 500 to 2,000 meters, higher than the lowland-adapted jicama
• Archaeological evidence suggests cultivation for at least 1,000 to 2,000 years
• Was likely domesticated independently from the Mexican jicama (P. erosus)
• First described scientifically by the German botanist Friderich Carl M. Clausen in 1844
• Remains a local crop with limited commercial cultivation, mostly grown in traditional smallholder systems
• Conservation efforts are underway to preserve the genetic diversity of this underutilized crop
Root:
• Tuberous taproot, typically 10 to 20 cm long and 5 to 12 cm in diameter
• Shape varies from spindle-shaped to irregularly globose
• Skin is light brown to tan, thin and easily peeled
• Flesh is white, crisp, and juicy, similar in texture to jicama but sometimes slightly sweeter
• Weighs 0.3 to 2 kg at maturity
Vine:
• Climbing or trailing stems 2 to 4 meters long
• Covered in fine brown hairs
• Leaves trifoliate with ovate to rhombic leaflets 5 to 12 cm long
Flowers:
• Papilionaceous pea flowers in axillary racemes
• White to pale bluish-violet, approximately 1.5 to 2 cm long
Pods:
• Flattened, hairy legume pods 6 to 12 cm long
• Contain 5 to 10 seeds
• Pods and seeds are TOXIC, containing rotenone as in other Pachyrhizus species
• Per 100 g raw root: approximately 35 to 45 kcal
• Good source of dietary fiber, particularly inulin-type fructans
• Provides vitamin C (approximately 15 to 20 mg per 100 g)
• Contains potassium, calcium, and iron in moderate amounts
• High water content (85 to 90%) provides excellent hydration
• The inulin fiber serves as a prebiotic, supporting gut health
• Low glycemic index, making it suitable for blood sugar management
• Contains trace amounts of B vitamins and phosphorus
• Seeds contain rotenone and related isoflavonoid toxins
• Leaves and stems also contain toxic compounds
• Pods are poisonous if ingested
• The root contains negligible toxin levels and is safe to eat raw or cooked
Planting:
• Sow seeds in spring when soil temperatures reach 18 to 20°C
• Plant 2 to 3 cm deep, spaced 15 to 20 cm apart in rows 60 to 80 cm apart
• Requires 5 to 7 months of frost-free growing season
Growing:
• Benefits from trellis support for the climbing vines
• Prefers well-drained, sandy loam soil in full sun
• More tolerant of cool temperatures than jicama, reflecting its highland origins
• Keep soil consistently moist during active growth
• As with jicama, removing flower buds redirects energy to root development
• Nitrogen-fixing plant that improves soil fertility
Harvest:
• Harvest roots when foliage begins to yellow and die back, typically 150 to 210 days after planting
• Dig carefully to avoid damaging the roots
• Roots can be stored for several weeks at cool temperatures (12 to 15°C)
• Best consumed fresh for maximum crispness and sweetness
Culinary Uses:
• Eaten raw: peeled and sliced as a snack, similar to jicama — crisp, sweet, and refreshing
• Grated into salads for a juicy crunch
• Lightly cooked in soups and stews, though cooking softens the crisp texture
• Sometimes sliced and dried for preservation in traditional Andean food systems
• Occasionally pickled with vinegar and spices
Other Uses:
• Seeds used traditionally as insecticide in Andean agriculture
• The plant serves as a nitrogen-fixing cover crop
• Valuable in crop rotation for soil improvement
• Has potential as an underutilized crop for food security in highland tropical regions
Wusstest du schon?
Ahipa is so little-known outside the Andes that even many Bolivians in the lowlands have never heard of it — yet in the highland valleys where it has been grown for over a thousand years, it remains a beloved snack that children peel and eat fresh like an apple.
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