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Jimikand is the common Indian name for the elephant foot yam (Amorphophallus paeoniifolius), a large, starchy tuber known for its versatile use in cooking and traditional medicine, particularly in South Asia. Rich in fiber, carbohydrates, vitamins, and minerals, jimikand is prepared in various dishes like curries and fries and is a staple food in many countries. Its scientific name is Amorphophallus paeoniifolius, and local varieties include Gajendra, Sree Padma, and Kusum.
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