arracacha

[ahr-uh-kah-chuh, ahr-rah-kah-chah]

noun

1. a perennial herb, Arracacia xanthorrhiza, of the parsley family, found in the Andes, having large, fleshy, edible roots.

2. the root of this plant, eaten like potatoes.

Word History and Origins

Origin of arracacha¹

First recorded in 1820–25; from Spanish, from Quechua

Example Sentences

A sample from the woman’s intestine showed traces of the bacterium Helicobacter pylori, which causes gastric diseases, and arracacha, an Andean root vegetable.

Read more on Nature

Ajiaco, a silky and satisfying soup with shredded chicken, the Colombian potato papa criolla and the root vegetable arracacha, is one of the traditional soups frequently available on weekends.

Read more on New York Times

Arracacha, ar-a-kach′�, n. an umbelliferous plant with esculent roots, native to the northern parts of South America.

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Yams, sweet potatoes, cassava and arracacha are chiefly cultivated for domestic needs, but in common with other fruits and vegetables they give occupation to the small agriculturalists near the larger towns.

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The tropical productions of the lower plains include, among others, many of the leading products of the world, such as cac�o, cotton, sugar, rice, tobacco, and bananas, with others destined wholly for home consumption, as yams, cassava and arracacha.

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