Ahipa
Pachyrhizus ahipa
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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
Taxonomie
Règne
Plantae
Embranchement
Tracheophyta
Classe
Magnoliopsida
Ordre
Fabales
Famille
Fabaceae
Genre
Pachyrhizus
Species
Pachyrhizus ahipa
Native to the Andean valleys of Bolivia and northwestern Argentina, where it has been cultivated since pre-Columbian times.
• 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
• 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
Ahipa is a climbing or trailing perennial vine grown as an annual for its tuberous roots.
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
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
Ahipa roots are nutritionally similar to jicama, offering a low-calorie, high-fiber food.
• 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
• 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
As with all Pachyrhizus species, only the root is edible — all above-ground parts contain rotenone and are toxic.
• 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
• 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
Ahipa is traditionally cultivated in small-scale Andean farming systems.
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
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
Ahipa is primarily eaten raw as a refreshing snack in Andean communities.
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
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
Anecdote
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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