A large, tapered, starchy, tuberous root vegetable, distantly related to the potato, with smooth white, brown, purple or red skin and a dense white to orange flesh with a sweet flavour and aroma. It can be cooked in multiple ways like a potato, and is a staple food in many parts of Africa and Asia. Its leaves may also be eaten in a similar way to spinach.
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[6] https://www.gourmed.net/en/glossary/sweet-pepper
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[8] https://www.gourmed.net/en/recipes/quick/iranian-halvah
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[11] https://www.gourmed.net/en/recipes/kataifi
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