Pronunciation: [ɐt͡ʃˈi͡əɹə] (IPA) 
The word "achira" is spelled a-ch-i-r-a. In terms of its phonetic transcription, it would be pronounced əˈtʃiɹə. The "a" is pronounced like the "a" in "cat", the "ch" like the "ch" in "church", the "i" like the "i" in "bit", and the "r" as a tapped "r" sound. The final "a" is also pronounced like the "a" in "cat". "Achira" is the name of a plant native to South America, often used in cooking and medicine.
Achira, also known as Canna edulis, refers to both a plant species and its starchy tuberous root that is commonly cultivated and consumed in various regions of South and Central America. As a plant, Achira belongs to the Cannaceae family and is native to tropical and subtropical regions. It typically grows up to several meters in height and features large, broad leaves and vibrant flowers that range in color from white and yellow to orange and pink.
The term "achira" also specifically denotes the root of the plant, which serves as a valuable food source. The root is elongated, cylindrical, and varies in size, ranging from a couple of centimeters to several centimeters in diameter. It has a smooth, thin skin that can be easily peeled off. The flesh of the achira root is starchy and possesses a slightly sweet and nutty flavor.
Due to its high content of carbohydrates and low fat levels, achira root is an excellent source of dietary energy. It is commonly consumed boiled, roasted, or fried, and is a significant ingredient in various traditional dishes in the regions where it is grown. The root is also used to make flour, which is utilized in baking and cooking applications.
Furthermore, achira has additional uses beyond its nutritious characteristics. Its bright flowers make it an attractive ornamental plant, and its fibers can be extracted and woven into textiles. This versatile plant exhibits qualities that contribute to its significance in cultural, culinary, and aesthetic contexts.
The word "achira" has its roots in the Quechua language, which is spoken by indigenous populations in the Andean region of South America, primarily in Peru, Bolivia, and Ecuador. In Quechua, the word "achira" (pronounced ah-chee-rah) refers to a plant species known as Canna edulis.
The term "achira" is derived from the Quechuan word "achis", which means "hard". This likely refers to the starchy nature of the plant's roots, which are commonly used as a food source. The Quechua people have been cultivating and consuming achira for centuries, and it holds cultural significance in their traditions and cuisine.
As achira gained recognition beyond the Quechua-speaking regions, it was adopted as the common name for the plant in several languages, including English.
