What Is Yampi?
Also known as Dioscorea trifida, Yampi is a tropical yam native to the Caribbean and Central America. This tuber is widely cultivated in places like Jamaica, Costa Rica, and parts of South America.
Taste & Texture
Yampi has a thin, smooth, dark brown skin that reveals flesh ranging from white to purple. Once cooked, it softens into a tender, slightly dry consistency and delivers a mellow sweetness—somewhere between taro and sweet potato.
Why Yampi Is a Kitchen Game-Changer
- Natural thickener: Ideal for soups, stews, chowders, and sauces without relying on cornstarch or heavy cream.
- Flavor booster: Pairs beautifully with coconut milk, garlic, cilantro, turmeric, and warm spices.
- Plant-based versatility: Roast, mash, boil, or purée it; swap it anywhere you’d use sweet potatoes.
Safety and Storage
- Cook before eating: Do not consume Yampi raw.
- Store properly: Keep in a cool, dry place inside a loosely closed paper bag for up to two weeks.
Recipe Ideas to Get You Started
- Yampi-Coconut Chowder: A creamy, dairy-free delight.
- Spiced Yampi Mash: Mash with turmeric and cilantro for a savory side.
- Roots & Herbs Bake: Roast diced Yampi with other root veggies and fresh herbs.
Why Yampi Belongs at Alphas Produce
- Exotic freshness: Expands your offerings with a standout tropical root.
- Plant-forward goodness: Naturally gluten- and dairy-free thickening and texture.
- Reliable sourcing: Grown in tropical regions known for quality and consistency.
Quick Facts
| Feature | Highlight |
|---|---|
| Botanical Name | Dioscorea trifida |
| Origin | Caribbean and Central/South America |
| Taste & Texture | Mellow sweetness; tender, slightly dry when cooked |
| Best Uses | Soups, stews, purées, mashes, roasts |
| Safety | Must be cooked; do not eat raw |
| Storage | Cool, dry place; paper bag; up to two weeks |
Bring Yampi to Your Customers
Ready to add Yampi to your lineup? Alphas Produce can help you source, stock, and showcase this flavorful tropical tuber. Contact us today to place an order or learn more.
