Below is a list of all known varieties for Mashua. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Añu (Regional Mashua Name) | A regional name used for Mashua, particularly in Peru and Bolivia. |
| Mashua (Black Variety) | A dark-skinned variety of Mashua tuber, often used as a deep purple coloring agent in Andean cuisine. |
| Mashua (Chilcanos) | Mashua tubers that have been fermented in water; a traditional method to remove the peppery flavor and preserve the tuber. |
| Mashua (Orange/Yellow Variety) | A milder-flavored cultivar of Mashua, often preferred for eating raw or in salads. |
| Mashua (Red Variety) | The most common variety of Mashua, characterized by red skin and a pungent, peppery flavor when raw; the flavor mellows when cooked. |
| Mashua (Tubers, Pickled) | Mashua tubers preserved in a vinegar brine; a traditional way to utilize their peppery bite in a condiment. |
| Mashua (Yellow Variety) | A cultivar of Mashua with yellow or orange skin; often milder in flavor than the red variety. |