Indian plume is a term that refers to a flowering plant scientifically known as Tropaeolum tuberosum, which belongs to the family Tropaeolaceae. It is native to the Andes region in South America and is commonly cultivated for its edible tubers, as well as for its ornamental qualities. The plant is also often referred to as mashua or añu in its place of origin.
The Indian plume typically grows as a perennial vine, featuring large, heart-shaped leaves and vibrant, trumpet-shaped flowers in shades of yellow, orange, and red. These showy flowers are one of the primary reasons why it is cultivated as an ornamental plant in gardens around the world. Moreover, its tubers are an important food source in regions where it is grown for consumption.
The tubers of Indian plume are starchy and have a distinct taste, often described as nutty or slightly sweet. They are consumed after cooking, and can be used in various culinary applications, such as being boiled, fried, or added to soups and stews. Indian plume tubers are known for their high nutritional value, being rich in vitamins, minerals, and antioxidants.
In addition to its edible and ornamental uses, Indian plume is also recognized for its medicinal properties. It is believed to have antimicrobial, anti-inflammatory, and antidiabetic effects. Traditional healers have used different parts of the Indian plume plant to treat various ailments, including respiratory issues, digestive disorders, infertility, and as an immune system booster.
Overall, Indian plume is a versatile plant that finds utility in both culinary and medicinal spheres, combining attractive flowers and nutritious tubers in a single plant.
