A tropical South American plant with large leaves and edible starchy tubers, also called canna.
From Quechua (Incan language) 'achira'. The word entered Spanish and then English through colonial contact with Andean peoples who cultivated this plant for thousands of years.
Achira starch is so nutritious that it's used to make special food for babies in South America—it's gentler on digestion than regular starches, making it a traditional superfood!
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