Ahipa
In short
Summary of findings for quick reference
Ahipa is an Andean food crop. It grows in the dry valleys of Bolivia and northwestern Argentina, has never been found wild, and has been cultivated in the Andes for at least 2000 years. Roots of a very similar yam bean in Peruvian mummy bundles are up to 3800 years old. After the Spanish conquest its cultivation shrank to a few valleys and local landraces. Its history runs deep but belongs to a single region and a single tradition, which is why its significance is listed here as regional.
What sets ahipa apart is that it is one of the very few legumes grown for a root rather than for its seeds. The root is crisp, juicy and mildly sweet, about three quarters water, and is mostly eaten raw like fruit, though it keeps its crunch when steamed or boiled. Its dry matter is mainly starch, with sugars, fibre and more protein than most roots carry. The starch is low in amylose and free of gluten, and food scientists have baked gluten free biscuits with ahipa flour. No clinical study has tested ahipa for any health effect. Its merits belong to the kitchen.
With ahipa, safety comes down to which part of the plant you eat, and that is the most important point of this entry. Only the root is food. The seeds, pods and leaves contain rotenone, an insecticide and fish poison, and must never be eaten, which is why the plant is rated caution even though the root itself is an ordinary vegetable. The same rule holds for its relative jicama (Pachyrhizus erosus). Keep the seeds and pods out of children's reach.
Clinical evidence ↔ Historical significanceWe display two separate evidence categories: clinical evidence from modern trials and historical significance from documented healing tradition. Both are valuable, but they answer different questions.Read more
In every encyclopedia entry we evaluate two distinct categories of evidence. Clinical evidence as used in trials meets a narrower but scientifically essential bar. At the same time, the hundreds of thousands of plant species worldwide have only partially been captured and tested in modern studies.
Alongside the trial picture our researchers compile a comprehensive overview of where and since when a plant has been used across different traditions of natural medicine. When a plant has been used as a medicinal plant in many cultures across many generations, that historical significance deserves to be visible too.
Our position: a truly informative overview emerges only when both categories sit side by side. We communicate transparently what counts as what.
Overview
Ahipa, Pachyrhizus ahipa (Wedd.) Parodi, is an Andean root crop and one of the very few members of the bean family grown for an underground root rather than for its seeds. The root is crisp, juicy and mildly sweet, and it is mostly peeled and eaten raw like fruit, often with a squeeze of lemon, though it keeps its crunch when steamed or boiled. It is also the only part of the plant that belongs on a plate. The seeds, pods and leaves contain rotenone and are not edible.
Ahipa has been cultivated in the Andes for at least two thousand years and today grows mainly on small plots in Bolivia and northwestern Argentina, for the household and for local markets. It has never been tested in a clinical trial. Modern research on it is agronomy, genetics and food science, from the DNA that traces its origins to gluten free biscuits baked with its flour.
History
Ahipa's story is Andean from start to finish. No wild ahipa has ever been found, and the crop is strikingly uniform genetically, which points to a small founding stock and a long life in farmers' hands. In 2017 Marc Delêtre and colleagues compared chloroplast DNA and nuclear markers across yam bean landraces from Bolivia, Peru, Ecuador and Brazil and concluded that ahipa arose from the Amazonian yam bean, Pachyrhizus tuberosus. By genetic estimate the two lines parted about 3900 years ago, as farmers selected compact, drought tolerant plants for dry valleys. The team thinks yam beans were first domesticated further north, probably in the dry forests of western Ecuador, and that ahipa reached Bolivia only later.
The archaeological trail runs along the desert coast of Peru. Roots of a bushy yam bean very like ahipa were placed in mummy bundles at several sites, dated to between 3800 and 3500 years ago, and roots from the Casma valley date to around AD 1500, the time of the Chimú and the Inca. Whether these are ahipa or a bushy form of its Amazonian relative is still argued, because no such yam bean grows in Peru today. As the coast dried out from around AD 500, yam bean growing there probably faded with the farming settlements that moved up into the valleys. Older accounts also link the crop to the Nazca culture of Peru's south coast, but which yam bean grew there is not known. In 1989 the US National Research Council summed it up. Finds well outside today's growing area show the crop was cultivated widely in the Andes at least 2000 years ago.
After the Spanish conquest ahipa lost ground, like many Andean crops, to introduced staples, and it never entered long distance trade. By the twentieth century it held on in a handful of valleys. Botany caught up late. Hugh Weddell described the plant in 1857 as Dolichos ahipa, and in 1935 the Argentine botanist Lorenzo Parodi moved it into Pachyrhizus, under the name it carries today. In 1989 the National Research Council warned that the old landraces of Jujuy and Salta in Argentina and of the Bolivian Yungas had almost disappeared. A field survey across Bolivia in 1994 by Bo Ørting, Wolfgang Grüneberg and Marten Sørensen confirmed that conservation was urgent, yet it also found considerable genetic variation in the surviving landraces and a crop with many agronomically attractive traits.
Then came a wave of outside interest. The 1989 report, Lost Crops of the Incas, praised ahipa as small, non climbing, fast maturing and indifferent to daylength, and argued that it could rival jicama as a new root crop, even in temperate countries. Plants from Bolivia and Peru were already growing in Danish glasshouses. From 1999 to 2001 the European Union funded a project called AHIPA, led by Spain's national research council CSIC with partners in Portugal, Denmark and the United Kingdom, to test it as a European source of starch and protein. In Argentina a food science group at the National University of La Plata has spent more than a decade working through the root, from flour and starch to gluten free biscuits, and seed collections have been screened for lines low in rotenone.
In southern Bolivia the root still has its feast day. In Tarija, on the Thursday of Corpus Christi, market stalls sell ajipas hollowed out into cups, trimmed with seasonal flowers and a sprig of basil and filled with wine or alcohol free grape chicha. A seller who has worked the central market for thirty years told the local paper El País in 2021 that the ajipa stands for the chalice and the chicha for the blood of Christ. The cup custom itself goes back only a couple of decades, but botanists read the festival sale of ahipa as a trace of an older ceremonial role.
Mechanism
Ahipa is a food, and its chemistry is the chemistry of a good vegetable. Fresh roots are about three quarters water. Of the dry matter, starch makes up roughly half to two thirds and simple sugars 14 to 25 per cent, mostly sucrose, which gives the sweet taste. Protein runs at about 5 to 12 per cent of the dry matter, high for a root, because ahipa is a legume whose root nodules fix nitrogen. Researchers in Bristol found no true storage proteins, though, and a good share of the nitrogen sits in small molecules. The starch holds only 11 to 17 per cent amylose and gelatinises at 59 to 63 °C, lower than cassava starch, and its pastes hardly set again when chilled, the properties that interest bakers. None of this is a medicinal mechanism. It is what makes the root sweet, crunchy and useful in the kitchen.
The other half of the chemistry is the hazard. Seeds, pods and leaves carry rotenone, an isoflavonoid that inhibits complex I of the mitochondrial respiratory chain, together with a second toxic compound, pachyrrhizine. Rotenone has long served as a botanical insecticide and fish poison, and chronic exposure produces Parkinson-like symptoms in rats. In a screen of more than a hundred yam bean seed samples, rotenone reached 3.5 mg per gram and pachyrrhizine 3.3 mg per gram. The EU research project on ahipa of 1999 to 2001 also named the amino acid L-canavanine, together with rotenone, as the likely source of the plant's resistance to pests. The root normally contains no rotenone. This is a toxicological property, not a therapeutic one, and it is the whole basis of the rule to eat the root and never the seeds, pods or leaves.
No clinical trial, systematic review or other human study has tested ahipa for any health outcome. It is studied as a crop and a food, and the most detailed work comes from Argentina. María Cecilia Doporto and colleagues at the National University of La Plata analysed roots from several accessions and reported protein of 8 to 9 per cent of the dry matter in the two they examined most closely, a starch that gelatinises at a lower temperature than cassava starch, and digestibility similar to other legume starches. In her doctoral thesis the team turned ahipa flour into gluten free biscuits, found the best rated batch used 25 per cent ahipa flour with maize starch, and confirmed by immunoassay that the flour contains no gliadins. The group later tested fermented ahipa starch for gluten free bread and showed that ahipa proteins are not prolamins, the protein family that makes up gluten.
The genetic and toxicological work completes the picture. Delêtre and colleagues used DNA markers in 2017 to trace ahipa back to the Amazonian yam bean. Forsyth and Shewry at the Long Ashton research station near Bristol characterised its starch and proteins in 2002, during Europe's interest in the crop. On the safety side, a team from the Université catholique de Louvain in Belgium measured rotenone in yam bean seeds and tested ways to remove it. Drying, roasting and soaking the flour in local spirit worked best, yet even these removed at most 80 per cent. The science describes a nutritious vegetable whose seeds must stay off the plate.
Evidence
| Outcome | Class | Grade | Effect | Studies |
|---|---|---|---|---|
| Traditional Andean food and refreshing raw rootAhipa is an old Andean food crop whose crisp, sweet root is eaten raw like fruit. The record is culinary and cultural, documented by archaeology and agronomy.Andean farming communities, cultivation documented for at least two thousand years | TraditionalTraditional use. Long-standing folk practice or EMA HMPC traditional-use monograph. | DEvidence quality grade D. Preliminary signal. A single small trial, pilot result, or laboratory or animal model. Clinical relevance unclear. This is an evidence rating, not a product endorsement. | Traditional food use | |
| Nutritional composition of the root (food science)Laboratory analyses of several accessions put starch at roughly half to two thirds of the dry matter and protein at about 5 to 12 per cent, high for a root, although the fresh root is about three quarters water. The starch is low in amylose.Laboratory analysis of root and starch, not people | EmergingEmerging research. Early small trials suggest an effect but await replication. | IEvidence quality grade I (Insufficient). Not enough evidence to draw a conclusion. More research needed. This is an evidence rating, not a product endorsement. | Food composition | |
| Gluten free starch for food usesAhipa flour and starch contain no gluten, and a food science team in La Plata, Argentina, has used them for gluten free biscuits and baked goods. This is food technology research on an ingredient.Food technology trials of starch and flour | EmergingEmerging research. Early small trials suggest an effect but await replication. | IEvidence quality grade I (Insufficient). Not enough evidence to draw a conclusion. More research needed. This is an evidence rating, not a product endorsement. | Food technology context | |
| Seed and pod toxicity (rotenone)Seeds, pods and leaves contain rotenone, a natural insecticide and fish poison. In more than a hundred yam bean seed samples rotenone reached 3.5 mg per gram, and even the most effective kitchen treatments removed at most 80 per cent of it. A safety finding, and the reason only the root is eaten.Laboratory analyses of yam bean seeds | TraditionalTraditional use. Long-standing folk practice or EMA HMPC traditional-use monograph. | IEvidence quality grade I (Insufficient). Not enough evidence to draw a conclusion. More research needed. This is an evidence rating, not a product endorsement. | Toxic plant parts, not a benefit |
The studies that matter.
Delêtre and colleagues compared chloroplast DNA and microsatellite markers across yam bean landraces from Bolivia, Peru, Ecuador and Brazil and wild relatives. Ahipa turned out to be genetically almost uniform and descended from the Amazonian yam bean, splitting off about 3900 years ago, although the statistical range runs from about 1200 to 7500 years. It is the best evidence for the age and origin of the crop, and it rests on genetics, not on direct finds of ahipa.
Delêtre M, Soengas B, Vidaurre PJ, et al. Delêtre M, Soengas B, Vidaurre PJ, Meneses RI, Delgado Vásquez O, Oré Balbín I, Santayana M, Heider B, Sørensen M. Ecotypic differentiation under farmers' selection: molecular insights into the domestication of Pachyrhizus Rich. ex DC. (Fabaceae) in the Peruvian Andes. Evol Appl. 2017;10(5):498-513. doi:10.1111/eva.12472 doi:10.1111/eva.12472Forsyth and colleagues analysed the starch in roots of six ahipa accessions in the laboratory. Starch made up 56 to 58 per cent of the dry weight, with only 11.6 to 16.8 per cent amylose and a gelatinisation peak of 59 to 63 °C. This is food chemistry, not a health study, and it explains why the starch interests food technologists who need low amylose and little setback after cooking.
Forsyth JL, Ring SG, Noel TR, et al. Forsyth JL, Ring SG, Noel TR, Parker R, Cairns P, Findlay K, Shewry PR. Characterization of starch from tubers of yam bean (Pachyrhizus ahipa). J Agric Food Chem. 2002;50(2):361-367. doi:10.1021/jf0108922 doi:10.1021/jf0108922Doporto and colleagues in La Plata compared the roots and starches of two ahipa accessions with cassava. The roots held 8 to 9 per cent protein, high for a root crop, and the starch gelatinised at a lower temperature than cassava starch and was digested much like other legume starches. A laboratory characterisation of two accessions, it describes the food and makes no claim about effects in people.
Doporto MC, Dini C, Viña SZ, García MA. Doporto MC, Dini C, Viña SZ, García MA. Pachyrhizus ahipa roots and starches: composition and functional properties related to their food uses. Starch/Stärke. 2014;66(5-6):539-548. doi:10.1002/star.201300196 doi:10.1002/star.201300196Catteau and colleagues measured rotenone in yam bean seeds and tested drying, roasting, boiling, frying, removing the seed coat, soaking the flour in alcohol and traditional recipes from Benin. The best methods removed up to 80 per cent of the rotenone, and cell tests confirmed the lower toxicity. A laboratory study, it supports the rule that the seeds stay off the plate, because even the best processing leaves a fifth of the poison behind.
Catteau L, Lautié E, Koné O, et al. Catteau L, Lautié E, Koné O, Coppée M, Hell K, Pomalegni CB, Quetin-Leclercq J. Degradation of rotenone in yam bean seeds (Pachyrhizus sp.) through food processing. J Agric Food Chem. 2013;61(46):11173-11179. doi:10.1021/jf402584k doi:10.1021/jf402584k
Usage
Forms and preparation
Ahipa belongs in the kitchen, and the simplest way to eat it is the traditional one. Peel the fresh root and eat it raw in slices or sticks, crisp, juicy and mildly sweet, much like jicama, apple or pear. In the Andes it goes into salads with lemon, into soups and stir fries, and into vinegar pickles with onion. It also boils, steams or fries like a starchy vegetable and keeps much of its crunch when cooked. Ahipa is a forgiving ingredient. Cut surfaces are slow to brown or soften, so paper thin slices stay fresh on a platter for a long time. In a stir fry or a short braise it can stand in for water chestnuts, soaking up sauce without going limp, and it fries much like a potato. Bolivia also has a striking form striped purple and magenta, as decorative in a salad as it sounds. Beyond the fresh root, ahipa can be dried and milled into a gluten free flour or washed out for its starch. The flour contains no gliadins, and biscuits made with a quarter ahipa flour and maize starch scored best with a tasting panel in La Plata. In every case the same boundary holds, and it is a safety line, not a kitchen nicety. Only the root is prepared and eaten, and the seeds, pods and leaves are discarded because they contain rotenone.
Dosage
Ahipa has no medicinal dose, because it is a food. Eat it as you would any crisp root such as jicama or a raw carrot, raw or cooked and in ordinary portions. The only firm rule concerns the part, not the amount. Eat the root, never the seeds, pods or leaves. If you have a specific health condition or take medicines and want to eat unusual amounts of an unfamiliar food, talk it over with a doctor.
Special populations
In the Andean communities that grow it, adults and children eat the root as an everyday food. Beyond that tradition there are no specific safety data for pregnancy or breastfeeding, so treat ahipa like any unfamiliar root vegetable and keep strictly to the root. The real hazard is the toxic seeds and pods, which belong out of children's reach.
Safety
Drug interactions
No interactions between the ahipa root and medicines have been reported at normal food intake, and as a food it has no official interaction list. The toxicology of the genus concerns the rotenone in seeds and pods, which are not eaten. If you take critical medicines and want to eat large amounts of an unfamiliar food, mention it to your doctor.
Contraindications
There are no formal contraindications for the ahipa root as a food. It is a vegetable, not a medicine. The seeds, pods and leaves must never be eaten, because they contain toxic rotenone. Anyone allergic to ahipa or other legumes should avoid it.
Side effects
At ordinary food intake the ahipa root has no known undesirable effects, raw or cooked. As with any legume, allergic reactions are possible. Serious effects come only from eating the wrong part. The seeds, pods and leaves contain rotenone and can cause poisoning, so they must not be eaten. If you feel unwell after eating any part of the plant, stop and seek medical advice.
Look-alikes
Similar plants and look-alikes
Jicama (Pachyrhizus erosus)
The Mexican yam bean, ahipa's best known relative, with the same crisp white root and a far larger trade. Jicama is a climbing plant of the tropical lowlands of Mexico and Central America, now also grown in Southeast Asia and sold regularly in US supermarkets. Mixing up the two roots does no harm. What they share is the safety rule. In jicama, as in ahipa, the seeds and pods carry rotenone and must not be eaten. That shared hazard, not the root, is why it is marked toxic here.
Amazonian yam bean (Pachyrhizus tuberosus)
The Amazonian yam bean, a twining relative from the warmer, wetter lowlands and the eastern slopes of the Andes, and according to molecular studies the species ahipa descends from. It too forms an edible storage root, and its seeds and pods are toxic with rotenone. In northern Bolivia farmers call both plants ajipa, yet the two never share a field. The same rule applies. The root is eaten, the seeds and pods are not.
FAQs
What is ahipa and which part is eaten?
Ahipa (Pachyrhizus ahipa) is an Andean root crop from the bean family. You eat the swollen storage root, crisp, juicy and mildly sweet, usually peeled and raw like fruit, though it also takes well to steaming, boiling and frying. Only the root is food. The seeds, pods and leaves contain rotenone and are not edible.
Why are the seeds and pods of ahipa toxic?
Like other yam beans, ahipa stores rotenone in its seeds, pods and leaves as a defence against insects. Rotenone blocks the cell's energy production at complex I of the mitochondria, which is why it was long used as an insecticide and fish poison, and in rats chronic exposure causes Parkinson-like symptoms. So the seeds and pods are never eaten. The root is normally free of rotenone, and it is the part Andean farmers have eaten for at least two thousand years.
Can cooking make the seeds safe to eat?
No, not reliably. A team from Louvain in Belgium tested drying, roasting, boiling, frying, removing the seed coat, soaking the flour in spirit and traditional recipes from Benin on yam bean seeds. The best methods removed up to 80 per cent of the rotenone, which still leaves a fifth in the food. Researchers have screened seed collections for lines low in rotenone, but that work is still research. Eat the root and leave the seeds and pods alone.
Is ahipa the same as jicama?
Close relatives, but different species. Ahipa, Pachyrhizus ahipa, is a small crop of the Andean valleys, bushy and upright in southern Bolivia and twining in the north. Jicama, Pachyrhizus erosus, is a climbing plant of the Mexican and Central American lowlands, now also grown in Southeast Asia, and it is the one you find in shops. Both have a crisp white root, and in both the seeds and pods are poisonous with rotenone, so the same rule holds.
Is ahipa approved by a European regulator for any health use?
No. Ahipa is a vegetable, not a medicine. Neither the European Medicines Agency nor the German Commission E has written a monograph on it, there is no authorised health claim, and no clinical study has tested it for any health effect.
What is in an ahipa root nutritionally?
Fresh ahipa is about three quarters water, which is why it is so juicy. Most of the dry matter is starch, roughly half to two thirds, followed by sugars, mostly sucrose, and fibre. Protein makes up about 5 to 12 per cent of the dry matter, more than in most roots because ahipa is a legume, although in the fresh root that adds up to little. Fat stays under 1 per cent. Ahipa contains no gluten and supplies minerals such as potassium, calcium and iron, and food scientists have studied its low amylose starch for gluten free baking.
Where does ahipa grow and is it widely available?
Ahipa grows in the dry valleys of the Bolivian Andes and in northwestern Argentina, at about 1500 to 3000 metres, and has never been found wild. Most of it is grown for the household or sold in local markets, and there is no international trade, so outside the Andes you will mostly meet it through seed savers and specialist growers. It is not sensitive to daylength and has been grown in glasshouses as far north as Denmark.
Can ahipa be grown outside the Andes?
Yes, with some care. Ahipa is grown from seed, does not depend on daylength, and has been raised in Danish glasshouses and in European trials led from Spain. It wants light, well drained soil, warmth and a frost free season. It starts flowering about two and a half months after sowing, and Andean farmers pick off the flowers and young pods so the plant puts its energy into the root, which is said to double its size. Roots are lifted after roughly three to eight months, depending on variety and climate, and can wait in the ground until needed once the tops are cut. Remember that the seeds you save for sowing are poisonous, so store them out of children's reach.
How old is ahipa as a crop?
Old, and entirely Andean. In 1989 the US National Research Council concluded that archaeological finds outside today's growing area show ahipa was cultivated widely in the Andes at least 2000 years ago. Roots of a yam bean very like ahipa lie in mummy bundles on the Peruvian coast dated to 3800 to 3500 years ago, although experts still debate whether they are ahipa or its Amazonian relative. Molecular dating puts ahipa's split from that relative at about 3900 years ago. No wild form survives, a sign of long domestication, and the plant reached no other continent before modern times.
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