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Arracacha root can be found in many different shapes and often has a curved, gnarled appearance to an elongated, tapered shape, averaging 5-25 centimeters in length and 5-8 centimeters in diameter. The semi-smooth skin is dotted with spots, bumps, and wrinkles, and there are three main varieties with off-white, purple, and yellow skin tones. Underneath the surface, the flesh is starchy, firm, and dense with a cream-colored, pale yellow, to purple hue. There is also a faint purple ring that appears in the flesh depending on the variety, and each root emits a pungent odor. When cooked, Arracacha root is crisp, tender, and sticky with a nutty, slightly sweet flavor that is reminiscent of roasted chestnuts, celery, and cabbage. Attached to the root are green and purple streaked stems with frilly, parsley-like leaves.
Seasons/Availability
Arracacha root is available in the fall through winter.
Current Facts
Arracacha, botanically classified as Arracacia xanthorrhiza, is an edible, parsnip-like root that forms tall, leafy stalks that can grow up to one meter in height and is a member of the Apiaceae family. Known by many names including Virraca, Apio Criollo, Apio, Mandioquinha, Zanahoria Blanca, Batata-salsa, and Batata-barona, Arracacha is native to the Andes mountains and is one of the most popular root vegetables commercially grown in regions of South America. There are over fifty varieties of Arracacha in South America, and one plant can yield over six pounds of clustered roots. Arracacha root is favored for its dense texture and nutty, sweet flavor, and is commonly used as a potato substitute in culinary dishes.
Nutritional Value
Arracacha root is an excellent source of calcium and vitamin C and contains some iron. The root is also a good source of fiber that can help regulate the digestive system, potassium which helps stabilize heart rate, and contains anti-oxidant properties to boost the immune system.
Applications
Arracacha root is not commonly consumed raw and is best suited for cooked applications such as boiling, roasting, and frying. All parts of the plant are edible including the stems, roots, and leaves, and the stems and leaves can be tossed into salads or minced as a flavoring for sauces and cooked meats. The roots are popularly cooked in soups and stews, sliced and baked, shredded and fried into fritters, pureed and mixed into dough for pasta, or blended into a savory filling for wraps or appetizer plates. The root can also be ground into a flour for baked goods and desserts, served with honey and papaya, or utilized as a potato substitute. Arracacha root pairs well with cilantro, coriander, nutmeg, carrots, raisins, and meats such as pork, poultry, and fish. The roots will keep up to one week when stored at room temperature in a cool, dry, and dark place. When stored in the refrigerator, they will keep 2-3 weeks.
Ethnic/Cultural Info
In Brazil, Arracacha has been commercially cultivated for over one hundred years and is one of the most important roots grown in the country, providing income for many families. New varieties are also being developed that have a shorter growth cycle, allowing farmers to produce even more crops and use the root as a companion crop to coffee, beans, and maize. Despite its popularity in Brazil, Arracacha root has a different reputation in Bolivia and Peru and is seen as a “poor man’s food” predominately grown in home gardens. When used in traditional South American cooking, the root is used in torrejas, which is a fried dough made out of grated Arracacha, eggs, garlic, and flour. The root is also boiled and traditionally served with mashed potatoes, rice, cheese sauce, or soups.
Geography/History
Arracacha root is native to regions across the Andes mountains in South America and has been growing wild since ancient times. The root was then introduced to the rest of South America, including Brazil in the 19th century where it is highly cultivated. Today Arracacha root can be found at fresh markets in South America including, Venezuela, Bolivia, Peru, and Ecuador, and it can also be found in smaller quantities in Cuba, Puerto Rico, Japan, Europe, North America, and Australia.
La Vaquita Market
5J25+CF Rionegro, Antioquia
0344442010
Arracacha limpia!...Arracacha root is a starchy and dense tuber that can range from cream-colored to pale yellow or even purple, often with a faint purple ring in its flesh. When cooked, it offers a crisp, tender, and sticky texture with a nutty, slightly sweet flavor reminiscent of roasted chestnuts, celery, and cabbage. Its skin may vary in color, featuring off-white, purple, or yellow tones, and has a semi-smooth to bumpy, gnarled appearance.
Arracacha root in season in Lima Peru!...Arracacha root is incredibly versatile in cooking. It can be boiled, roasted, fried, or shredded into fritters. Beyond the roots, the leaves and stems are also edible, perfect for salads or as a seasoning for sauces and meats. It pairs wonderfully with cilantro, coriander, nutmeg, and meats like pork and fish. Stored properly, arracacha roots last up to a week at room temperature or 2-3 weeks refrigerated.
Arracacha in season now in Lima!...Arracacha, also known as Virraca, Apio Criollo, and Zanahoria Blanca, is a root vegetable native to the Andes. Popular in South America, it is prized for its dense texture and sweet, nutty flavor, often used as a potato substitute. The root is nutrient-rich, providing calcium, vitamin C, iron, potassium, fiber, and antioxidants, making it beneficial for heart health, digestion, and immune support. One plant can yield over six pounds of roots with over fifty varieties cultivated.
Central minorista
Arracacha root is a traditional crop native to the Andes mountains in South America, where it has been growing since ancient times. It expanded to other parts of South America, like Brazil, in the 19th century. Today, it is widely available in countries such as Venezuela, Bolivia, Peru, and Ecuador. Outside South America, it is found in smaller quantities in regions like Cuba, Puerto Rico, Japan, Europe, North America, and Australia.
IDEMA
La Ceja , Antioquia
+57 301 5881690
Arracacha has been commercially cultivated in Brazil for over a century and is one of the country’s most significant root crops. It provides vital income for many families, and new varieties with shorter growth cycles are enhancing productivity. The root can serve as a companion crop alongside coffee, beans, or maize, adding to its versatility. In South American cooking, it’s used in recipes like torrejas, a fried dough dish made with grated Arracacha, eggs, garlic, and flour.
Central Mayorista Medellin
Calle 85
#48-01 Medellin Antioquia
Arracacha fresca…Arracacha fresca has a starchy, firm texture with a cream-colored to purple flesh and emits a pungent odor. When cooked, its flavor is nutty and slightly sweet, resembling roasted chestnuts, celery, and cabbage. The root often appears gnarled or tapered and comes in off-white, purple, or yellow varieties. It features parsley-like leaves on green and purple streaked stems, making it a distinctive and versatile ingredient.
Euro supermercado Jardines De Llanogrande
Km8, Via Don Diego, Llanogrande Rionegro Antioquia
0344440366
Arracacha a frescas!...Arracacha root is incredibly versatile in cooking and pairs well with ingredients like cilantro, nutmeg, and carrots. It can be pureed for pasta dough, shredded for fritters, or even ground into flour for desserts and baked goods. The plant's stems and leaves are also edible, suitable for salads or as a flavor enhancer in sauces. Proper storage extends its freshness to up to one week at room temperature or 2-3 weeks refrigerated.
Central Mayorista Medellin
Calle 85
#48-01 Medellin Antioquia
Arracacha fresca…Arracacha fresca is a versatile root vegetable with a nutty, sweet flavor, often used as a potato substitute in dishes. Native to the Andes, it belongs to the Apiaceae family and can yield over six pounds of clustered roots per plant. Rich in calcium, vitamin C, potassium, and fiber, it supports heart health, digestion, and immunity through its antioxidant properties.
Exito San Nicolás
Calle 46 # 56 Rionegro Antioquia
615-2090
Arracacha cultivada en la Región Antioqueña…Arracacha is native to the Andes and has been cultivated since ancient times. While it originated in this region, it was later introduced to broader South America, reaching Brazil by the 19th century. Today, it is widely available in South American markets like Venezuela and Ecuador, with smaller quantities also found in places like Cuba, Japan, and Europe, signifying its global spread.
Tienda Éxito Avenida Colombia
Cra. 66 ##No. 49 - 01 Medellin Antioquia
+57 (4) 605-0307 [email protected]
Arracacha de campo, frescas y de excelente calidad…Arracacha root, widely cultivated in Brazil for over a century, is a vital crop that supports many families by providing income. Known for its versatility, it is used in traditional cooking, such as torrejas—fried dough made with grated arracacha, eggs, garlic, and flour. The root can also be boiled and served with mashed potatoes, rice, cheese sauce, or soups, offering diverse culinary possibilities.