Hailing from Southeast Asia, it is a unique cultivar celebrated for its deep, almost black-hued foliage. While it shares the same edible tubers as its green counterpart, it's essential to approach with caution. The plant contains calcium oxalate crystals, which can cause irritation if consumed raw. However, when prepared correctly, as is done in many of its native regions, the tubers offer a starchy, potato-like, mildly sweet flavor. Photographed in Colombia.