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Everything about Tropaeolum Tuberosum totally explained

The mashua (see below for other names) is a perennial plant grown in the Andes for its edible tuber, which is eaten as a root vegetable. It is a major food source there. The tuber is rather peppery in flavor when raw, but this quality disappears when cooked. It is related to nasturtiums, being of the Tropaeolum genus.

Alternative names

This plant is commonly called mashua in Peru and Ecuador.
   Its extraordinary resistance to insect, nematode, and bacterial pests is attributed to high levels of isothiocyanates. In Colombia, it's planted as a companion crop to repel pests in potato fields.

Mashua as a food

The tubers comprise as much as 75 percent of the mature plants by dry weight (40 percent is typical for cereals). Up to 75 percent of dry matter reaches the tubercle.
   Popularization of mashua may be limited by its strong flavor, and its reputation as an anti-aphrodisiac (see below).

Medicinal properties

It been recorded by the Spanish chronicler Cobo that mashua was fed to their armies by the Inca Emperors, "that they should forget their wives". Indeed, studies of male rats fed on mashua tubers have shown a 45% drop in testosterone levels.
   Mashua has also been used to treat nephropathy, and as a diuretic.

Further Information

Get more info on 'Tropaeolum Tuberosum'.


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