Talk:Apio

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Food and drink

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Notes[edit]

OK, I found two reference to the Apio tuber on the web, but both indicate that it is NOT Apios americana. http://www.usfoodservice.com/flash/services/quintessential/article4.html indicates apio is also called arrachacha. One of the newest tubers to hit our shores, apio is quite common in Columbia. It resembles a parsnip or celery root in shape and size but is less aromatic. The texture is crisp and the flavor, mild with undertones of celery

A Frommer's article states: Although Puerto Rican cooking is somewhat similar to both Spanish and Mexican cuisine, it has a unique style, using such indigenous seasonings and ingredients as coriander, papaya, cacao, nispero (a tropical fruit that's brown, juicy, and related to the kiwi), apio (a small African-derived tuber that's sort of a more pungent type of turnip), ...

Furthermore the USDA site on Apios americana indicates it is not present in P.R.: http://plants.usda.gov/java/profile?symbol=APAM

Rumpuscat (talk) 19:21, 19 May 2008 (UTC)[reply]

Apio appears to be the Spanish word for Celery, I can find no references to this usage. Could you provide one? Rumpuscat (talk) 15:37, 19 May 2008 (UTC)[reply]

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 19:04, 3 July 2008 (UTC)[reply]