Description
Yam, locally known as “mitha alu” or “misti alu” in parts of Bangladesh, is a starchy, tuberous root vegetable varying in size and shape, with a rough, brown, and sometimes hairy skin. Characterized by its relatively firm, white to yellowish-white flesh, it has a mild, earthy flavor and a slightly sticky texture when cooked. Scientifically classified under the genus Dioscorea, yams are a versatile root vegetable often used as a staple carbohydrate. In Bangladeshi cuisine, yam is commonly boiled, roasted, or fried, added to curries, or mashed and seasoned as a comforting side dish, valued for its filling nature and nutritional benefits.