Yam, scientifically known as Dioscorea spp., is a starchy tuber characterized by its rough, scaly skin and white, yellow, or purple flesh.

Yams are known for their dense, creamy texture and earthy flavor, and they are commonly used in various dishes, including soups, stews, and casseroles. Rich in carbohydrates, fiber, and essential nutrients, yams are an important staple food in many tropical and subtropical regions.

Yams thrive in well-drained, sandy loam soil and prefer warm, humid climates. Major cultivation areas include West Africa, the Caribbean, and parts of Asia, particularly Nigeria, Ghana, and Cameroon.

They require a long growing season and ample moisture for optimal growth. In addition to their culinary uses, yams are also valued for their potential health benefits, including antioxidant properties and support for digestive health.