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Mashua tubers are small to medium in size, averaging 7-20 centimeters in length with the capability to grow up to thirty-three centimeters, and appear similar to potatoes but have a conical shape with one bulbous and one tapered end. The skin of the tubers ranges in color from yellow, white, orange, purple, red, to a variegated combination, and is thin, waxy, shiny, and very lumpy due to many deep-set eyes. The flesh is firm, dense, and moist, ranging in color from white to gold. When cooked, Mashua develops a crispy surface with a soft interior and has a pungent, peppery flavor similar to radishes, cabbages, and turnips mixed with licorice. Other parts of the plant can also be consumed including the leaves which taste like mustard greens and the flowers which have an anise flavor.
Seasons/Availability
Mashua is available year-round, with peak season in the fall.
Current Facts
Mashua, botanically classified as Tropaeolum tuberosum, is a perennial climbing plant related to garden nasturtiums that can grow up to four meters in height and produces uniquely shaped, edible tubers, belonging to the Tropaeolaceae family. Also known as Tuberous Nasturtium, Añu, Isaño, Cubio, and Papa Amarga, Mashua is native to the Andes in Peru and thrives in temperate climates, prolifically growing in both cultivated gardens and the wild. One Mashua plant can produce over sixteen pounds of tubers, and the entire plant is edible, used in a wide variety of both raw and cooked culinary applications. In addition to its edible nature, Mashua is favored for its ability to repel insects and is often planted as a companion crop to other vegetables. It is also highly valued for its orange trumpet-shaped flowers, grown as an ornamental in home gardens.
Nutritional Value
Mashua tubers contain vitamin C, some protein, and a compound known as glucosinolates, or mustard oils. In the garden, mustard oil is found in the leaves and is a natural deterrent for pests such as rodents and insects.
Applications
Mashua tubers are best suited for both raw and cooked applications such as boiling, roasting, baking, and frying. The tubers can be used fresh, sliced or grated thinly and sprinkled over salads for a spicy, crunchy flavor, sliced into coleslaw, or pickled for extended use. While Mashua can be used raw, it is most commonly preferred in cooked preparations and can be prepared similarly to potatoes, boiled or roasted until tender. The tubers can also be cubed and incorporated into stews, soups, and curries. Mashua works well in strongly spiced dishes such as Indian food, especially with the spice cumin, and are typically cooked with fatty meats to add flavor. In addition to savory applications, Mashua can be boiled, frozen, and consumed as an unusual dessert or soaked in honey and molasses for added sweetness. The leaves can also be consumed and are commonly added to salads, used as a green wrap, or are boiled and served as a side dish. Mashua pairs well with honey, cumin, coriander, cinnamon, lemon juice, shrimp, poultry, pork, beef, tofu, sweet potato, mushroom, squash, corn, rice, and black beans. The tubers will keep 6-8 weeks when stored at room temperature and for a couple of months when stored in ideal conditions in a cool, dark, and humid space.
Ethnic/Cultural Info
Mashua was traditionally eaten by the Incas in Peru, Bolivia, and Colombia, and images of the tuber have been found on pottery that dates back to the pre-Hispanic era. Legend has it that the Incan warriors believed Mashua had anaphrodisiac properties and would consume the tuber to focus on becoming a better warrior rather than thinking about their families and wives back home. Today, Mashua is one of several tubers that are still commonly consumed in South America on a local level, but the tubers are not commercially cultivated on a large scale due to the reputation of the root being a “poor man’s food.” Mashua is largely used medicinally as it is believed to have insecticidal and antibiotic properties and is displayed beside other natural medicines and herbs in markets.
Geography/History
Mashua is native to the Andes in Peru, with the first record of the tuber dating back approximately 1,400 years ago, and has also been found in multiple regions in Ecuador, Bolivia, and Columbia. It was then introduced as an ornamental to Europe around 1827 and eventually made its way into North America via explorers and trade routes. Today Mashua continues to be grown in home gardens and small farms and is available at local markets in South America, Europe, and in the Pacific Northwest of the United States.
Fruiti K
Am 7 #29-10, Bogota , Colombia
Mashua tubers can measure from 7 to 20 centimeters in length, with some reaching up to 33 centimeters. In addition to its pungent, peppery flavor reminiscent of radishes, cabbages, turnips, and licorice, other parts of the Mashua plant are also edible. The leaves have a mustard greens-like taste, while the flowers carry a unique anise flavor, making the entire plant a versatile addition to culinary creations.
Mashua tubers are incredibly versatile, suited for both raw and cooked applications. While their spicy crunch enhances salads and coleslaw raw, they shine when roasted, boiled, or fried, much like potatoes. They pair with bold spices like cumin and fatty meats, elevating stews and curries. Beyond savory dishes, boiled tubers sweetened with honey or molasses create unique desserts. Their leaves are edible too, perfect for salads or green wraps.
Gran Mercado Mayorista de Lima
Av. de la Cultura 808, Santa Anita 15011, Perú
+51 1 5182800
https://www.emmsa.com.pe/
Mashua in Mercado Santa Anita. …Mashua, botanically known as Tropaeolum tuberosum, is a versatile climbing plant native to the Andes in Peru. It produces edible tubers and trumpet-shaped orange flowers, making it both a culinary and ornamental favorite. Each plant can yield over sixteen pounds of tubers, with the entire plant being edible. Beyond its use in diverse culinary dishes, Mashua acts as a natural insect deterrent due to its mustard oil content, commonly grown as a companion crop to protect other vegetables.
Municipal Market of San Isidro
Ave. Augusto Perez Aranibar San Isidro 15076
Mashua is native to the Andes and was first recorded around 1,400 years ago. It spread over time to Ecuador, Bolivia, and Colombia and reached Europe as an ornamental plant in 1827. Later, it was introduced to North America through explorers and trade routes. Today, Mashua is grown in home gardens and small farms, and can be found at local markets in South America, Europe, and the Pacific Northwest of the United States.
Mashua, a tuber traditionally consumed by the Incas in regions like Peru, Bolivia, and Colombia, has roots in pre-Hispanic culture, with its images appearing on ancient pottery. Incan warriors believed Mashua had anaphrodisiac properties and ate it to focus on becoming better fighters. While it’s still locally consumed in South America, it is not widely commercially cultivated, partly due to its reputation as a "poor man’s food." Additionally, it is valued for its medicinal properties, including alleged insecticidal and antibiotic benefits.
Mercado San Isidro
Av. Augusto Pérez Araníbar, San Isidro 15076, Peru
Mashua tubers are small to medium-sized and resemble conical potatoes, with a thin, waxy, and lumpy skin that varies in color from white to purple or even variegated combinations. Their flesh is firm and moist, ranging from white to gold. When cooked, Mashua offers a crispy exterior and a soft interior with a distinctive, peppery flavor likened to a mix of radishes, cabbages, and licorice. Additionally, its leaves taste like mustard greens, and its flowers have an anise-like flavor.
Euro supermercado Jardines De Llanogrande
Km8, Via Don Diego, Llanogrande Rionegro Antioquia
0344440366
Tubérculo nativo de Los Andes centrales…Mashua, a tuber native to the central Andes, is versatile and can be enjoyed raw or cooked. When raw, it adds a spicy, crunchy flavor to salads and coleslaws, or it can be pickled for longer use. Cooked preparations include boiling, roasting, or incorporating into stews, soups, and curries, often complementing strongly spiced or meaty dishes. The leaves are also edible and used in salads or as wraps. Properly stored, Mashua tubers can last 6-8 weeks at room temperature and longer in cool, moist conditions.
Specialty Produce
1929 Hancock St San Diego CA 92110
View on Instagram
6192953172
Mashua from Girl & Dug Farm…Mashua, known as Tuberous Nasturtium, originates from the Andes and can yield over sixteen pounds of tubers from a single plant. Entirely edible, the tubers, flowers, and leaves are used in raw or cooked dishes. It thrives in temperate climates, often grown decoratively for orange, trumpet-shaped flowers and as a companion crop for repelling pests with glucosinolates in its leaves.
Specialty Produce
1929 Hancock Street Suite 150
619-295-3172 [email protected]
Mashua from Girl & Dug Inc….Mashua: This tuber originated in the Andes of Peru, with its roots tracing back 1,400 years. It's also found in Ecuador, Bolivia, and Columbia. Introduced to Europe in 1827 as an ornamental plant, it later reached North America through explorers and trade. Today, Mashua is grown in small farms, home gardens, and sold in markets across South America, Europe, and the Pacific Northwest of the United States.
Specialty Produce
1929 Hancock Street Suite 150
619-295-3172 [email protected]
Mashua, a new item from Girl & Dug Inc.. Available starting next week…Mashua, traditionally consumed by the Incas, has a deep cultural connection in Peru, Bolivia, and Colombia. It was believed to have anaphrodisiac properties and helped warriors focus on their tasks over family distractions. Modern use of Mashua includes its medicinal properties, as it is thought to serve as an insecticide and antibiotic. Despite its historical significance, commercial cultivation remains limited due to its association as a “poor man’s food.”
is easiest, three is harder.
