What is another name for elephant yam?

November 24, 2025 •

4 min read

Elephant yam, also known by the botanical name Amorphophallus paeoniifolius, is a tropical tuber cultivated extensively across Asia and Africa. One of its most common alternative names, especially within South Asian cuisine, is Suran, but it is also known as Jimikand in other regions. This large, starchy root vegetable, known for its dense texture and earthy flavor, is a staple in many traditional dishes and holds significant cultural and medicinal value.

Quick Summary

Elephant yam is known by several names, predominantly Suran and Jimikand in different parts of India and Southeast Asia. These names refer to the same large, tropical tuber used in many curries and traditional medicinal practices. Its popularity stems from its unique flavor profile, dense texture, and high nutritional content.

Key Points

Suran is a primary name: A common Hindi name for elephant yam is 'Suran', particularly in Northern India.
Jimikand is another name: In other parts of India, especially Chhattisgarh, the yam is known as 'Jimikand'.
Other regional variations exist: Depending on the region, it can also be called Kanda, Oal, Ol, or Chena.
Preparation is important: To avoid an irritating itch, the elephant yam must be thoroughly cooked, often with an acidic agent like tamarind or lime.
Rich in nutrients: The tuber is a good source of carbohydrates, fiber, potassium, and vitamins, offering numerous health benefits.
Botanically distinct: Despite its name, the elephant yam belongs to the Araceae family and is different from true yams of the Dioscorea genus.

Regional and common names for elephant yam

The elephant yam's multitude of names reflects its widespread cultivation and cultural significance across various regions. While the scientific name, Amorphophallus paeoniifolius, remains constant, its common names vary significantly by location.

Names in India

Within India, the elephant yam is known by a rich tapestry of names, with the most common being:

Suran: Popular in states like Maharashtra, Gujarat, and parts of North India.
Jimikand: Used frequently in Hindi-speaking regions and Chhattisgarh.
Kanda: Another widely used term, particularly in some Northern Indian kitchens.
Chhena: The name used in Kerala, a popular ingredient in many Malayali dishes.
Suvarnagadde: The name used in Karnataka.
Oal or Ol: The name used in West Bengal and Bangladesh.

International and descriptive names

Beyond India, the elephant yam has other names that often describe its appearance or properties:

Elephant Foot Yam: This English name is a literal description of the tuber's large, knobby, and somewhat hoof-like shape.
Whitespot Giant Arum: A botanical name referencing the plant's distinctive foliage.
Corpse Flower: The plant's unique, maroon-colored flower emits a pungent, carrion-like odor when in bloom, earning it this morbid nickname.
Pungapung: The name used in the Philippines.
Sweet Yam: Though not a true yam (Dioscorea), it is sometimes colloquially referred to as a sweet yam due to its preparation and uses.

Culinary uses and preparation

Elephant yam is a versatile ingredient prized for its meaty texture and ability to absorb flavors. It is crucial to prepare it correctly to neutralize the calcium oxalate crystals, which can cause an irritating, itchy sensation in the mouth and throat if not removed.

Curries and stews: A favorite in Indian cuisine, Suran or Jimikand is often used to make hearty curries. The tuber is boiled and then added to a rich, spiced gravy, often with a souring agent like tamarind or lime to cut the acridity.
Fries and chips: Thinly sliced and fried until crispy, elephant yam makes a delicious and healthy snack or side dish.
Mashed dishes: In some regions, the boiled yam is mashed and combined with spices and other ingredients to create a flavorful side, similar to mashed potatoes.
Koftas: Grated elephant yam can be used to make savory koftas (vegetable balls) that are then fried and served in a rich curry.

Comparison of elephant yam and true yams

While often called a yam, the elephant yam belongs to a different botanical family, Araceae, than true yams of the Dioscorea genus.


Feature	Elephant Yam (Amorphophallus paeoniifolius)	True Yam (Dioscorea spp.)
Botanical Family	Araceae	Dioscoreaceae
Appearance	Large, round, and irregular corm with rough, dark brown skin, often resembling a hoof.	Varies, but typically elongated and cylindrical with a smoother skin.
Preparation	Requires thorough cooking and often acidic ingredients to neutralize irritating calcium oxalate crystals.	Less preparation-intensive, as it does not contain the same level of irritants as elephant yam.
Native Region	Indigenous to Southeast Asia and tropical Pacific islands.	Native to Africa and Asia.
Texture when cooked	Dense and firm, often described as having a meaty texture.	Starchy, can be drier and more fibrous depending on the variety.
Flavor	Earthy and slightly nutty, capable of absorbing other flavors well.	Mild, with varying levels of sweetness.

Nutritional and health benefits

The elephant yam is a nutritious tuber that provides numerous health benefits, making it a valuable addition to many diets.

Digestive health: Its high fiber content supports healthy digestion, promotes regular bowel movements, and can help prevent constipation.
Heart health: Rich in potassium, it helps regulate blood pressure. The omega-3 fatty acids present in the tuber can help lower bad cholesterol (LDL) while increasing good cholesterol (HDL).
Blood sugar regulation: With a low glycemic index, elephant yam does not cause sharp spikes in blood sugar, making it a suitable food for those with diabetes.
Weight management: The fiber content promotes a feeling of fullness, which can aid in weight loss by reducing overall calorie intake.
Anti-inflammatory properties: Used in traditional Ayurvedic medicine for its anti-inflammatory effects, it is believed to help with joint pain.
Hormonal balance: Bioactive compounds in the yam are thought to have a mild estrogenic effect, which may help manage symptoms of PMS and menopause.

Conclusion

What is another name for elephant yam? The answer varies by region, with Suran and Jimikand being the most prominent. This versatile tuber, known scientifically as Amorphophallus paeoniifolius, is celebrated in various cultures for its unique flavor, meaty texture, and significant nutritional benefits. Whether in a spicy curry, crispy fry, or soothing medicinal preparation, elephant yam remains a nutritional powerhouse and a culinary staple across its native habitats. Proper preparation is key to enjoying this remarkable root vegetable, ensuring a delicious and safe experience.

Frequently Asked Questions

Yes, Suran is one of the most common names for elephant yam, particularly in Hindi-speaking regions of India.

The English name for Jimikand is elephant yam or elephant foot yam.

Elephant yam contains calcium oxalate crystals, which can cause an irritating, itchy sensation in the mouth and throat if not properly neutralized by thorough cooking, often with an acidic agent.

Yes, elephant yam is highly nutritious, rich in fiber, vitamins, and minerals. It can support digestive health, heart health, and aid in blood sugar regulation when consumed in moderation.

The scientific name for elephant yam is Amorphophallus paeoniifolius.

It is commonly used in curries, stir-fries, and chips. The tuber is boiled and combined with spices and often acidic ingredients like tamarind or lime juice to enhance its flavor and reduce irritation.

The elephant yam is native to Southeast Asia and is widely cultivated in tropical regions across Asia and Africa.