Mashua is a fascinating tuber from the Andes, related to the garden nasturtium. The tubers are colorful and conical, with a crisp texture when raw. They have a strong, peppery, and pungent flavor, reminiscent of horseradish. When cooked, the pungency mellows significantly, and they develop a soft, turnip-like texture and a slightly sweet, cabbage-like taste. A truly unique and versatile ingredient for adventurous chefs, adding a peppery kick to salads or a hearty element to stews.