The skin of the White Ñame is rough, hard, and bark-like, and ranges in color from dark brown, light brown, to tan. Underneath the rough skin, the white creamy flesh is dense, starchy, fibrous, and dry. White Name root when cooked is creamy with a slightly mealy texture and has a sweet, earthy, and mildly nutty flavor.
South and Central America
48°F (Cold Storage)