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A street snack that has baffled botanists

atlasobscura.com

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Re: A street snack that has baffled botanists

#102

Post by stbtrax »

barkha2803 wrote: post #82
nathanvanfleet wrote: post #23

I read this article elsewhere. I don't quite get why it says no one know's, then it's genetically and visually matched to a type of agave, and then they go back to not knowing? It seems some of the counter argument is assuming that "Agave" are all the same when specific types will have specific traits. Otherwise it's an interesting read.

Hi. I am the author of this article :) To sum up, most research as of now points to Agave but botanists who did the DNA barcoding don't want to commit to Agave. For two reasons: 1) It is 89% close to Agave, the Sisalana variety but 11% is open to doubts and research. 2)The Agave expert, who tried to make a beverage out of it and has worked on it for years, says it's can't be agave. He has eaten both the snack, as wel…

where can we find your vlog?

Re: A street snack that has baffled botanists

#105

Post by dandelany »

girishso wrote: post #10

I have eaten it many times, vendors say it's a root. But the last time I ate it, it was little more fibrous and hard and I ate little more than the usual. For the next couple of days my tongue was itching and I had little difficulty speaking. Then I googled it and read somewhere that it's not edible. It's surprising experts don't know what the thing is given it's so commonly available.

Yikes. Your symptoms were likely caused by calcium oxalate raphides, little mineral needles present in raw agave (and several other plants). https://en.m.wikipedia.org/wiki/Raphide

Re: A street snack that has baffled botanists

#106

Post by dandelany »

barkha2803 wrote: post #82
nathanvanfleet wrote: post #23

I read this article elsewhere. I don't quite get why it says no one know's, then it's genetically and visually matched to a type of agave, and then they go back to not knowing? It seems some of the counter argument is assuming that "Agave" are all the same when specific types will have specific traits. Otherwise it's an interesting read.

Hi. I am the author of this article :) To sum up, most research as of now points to Agave but botanists who did the DNA barcoding don't want to commit to Agave. For two reasons: 1) It is 89% close to Agave, the Sisalana variety but 11% is open to doubts and research. 2)The Agave expert, who tried to make a beverage out of it and has worked on it for years, says it's can't be agave. He has eaten both the snack, as wel…

Interesting article. I also can’t imagine that it’s either sisal or Americana exactly, both are so tough & fibrous, and are in such widespread cultivation that this preparation would be more well-known. The agave heart or “piña” used for mezcal is somewhat similar but not that similar. Agaves very quickly grow some massive asparagus-shaped flower stalks before they die, is it possible this is the base of an enormous stalk rather than a stem? Never seen one this big but maybe it’s out there.

I also would not discount the possibility that these are not raw exactly but prepared/treated somehow. Obviously the fact that they taste like water limits the possibilities, but maybe a stem is placed in water for awhile to make it way more engorged than it would ever become naturally. Or maybe it’s soaked or boiled after harvesting, and flushed with clean water to improve the texture and reduce toxic effects. Raw agave contains calcium raphides, a painful irritant (experienced by another commenter upthread, btw) so some kind of preparation might be necessary.

I always love a good nerdy mystery story. Good luck on your search :)

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