Tacca pinnatifida
- noun
- Specialized
:
Tacca pinnatifida
- The starchy root of Tacca pinnatifida is harvested to produce Otaheite arrowroot.
Examples
-
Tacca pinnatifida is a key source of traditional starch in many Pacific Island cuisines.
-
Farmers in eastern Indonesia grow Tacca pinnatifida for both local food and export markets.
-
The Tacca pinnatifida plant thrives in tropical climates.
-
Farmers in Fiji often cultivate Tacca pinnatifida for its roots.
-
Tacca pinnatifida is widely cultivated in the Pacific Islands for its large edible root, which is used to make arrowroot starch.
-
In many traditional dishes, the root of Tacca pinnatifida serves as a vital ingredient due to its starch content.
-
Local farmers rely on Tacca pinnatifida as a major crop for producing Otaheite arrowroot used in various food preparations.
Synonyms
1
6.9
A tropical plant with roots that make a fine starch for cooking
A plant with a large edible root used to make arrowroot starch
A tropical plant grown for its large edible root used to make arrowroot starch
A tropical plant grown for its large starchy root used for flour
Surface Forms
Morphology
Tacca + pinnatifida
This is a scientific binomial composed of a genus name ('Tacca') and a species epithet ('pinnatifida'), so if a learner knew both parts (and that 'pinnatifida' describes pinnately divided morphology) they could infer it names a particular plant and something about its leaf form. However, specific information in the definition (perennial habit, native range, cultivation for an edible root/arrowroot starch) is not recoverable from the constituents alone, so the expression is only partially predictable.
Etymology
Tacca pinnatifida gets its name from the local plant name Tacca and the Latin word pinnatifida, which means 'split like a feather' because the leaves have deep, feather-like cuts. The name points to a plant with long divided leaves and a large starchy root used for food, so it helps you remember this edible-root herb.