manioc (bitter or generic)
- Semantic Field
- flora-fauna
- Part of Speech
- Meaning Spanish
- yuca brava
- Meaning Portuguese
- mandioca
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Languages
| Language | Linnean Name | Orthographic Form | Phonemicized Form | Gloss as in Source | Etymology Code | Proto-Form | Proto-Language | Loan Source | Etymology Notes | Wanderwort Status | Etyma Set | Range of Term | Word Structure | Word Structure Notes | Classifier | Classifier Notes | Hypernym | Source | Association with Social Categories | Ritual/Mythologically Significant | Ritual Notes | Food Source | Food Notes | Medicinal | Medicinal Notes | How Collected | Who Collects | How Prepared | Psychotropic | Psychotropic Notes | Traded | Trade Notes | Distribution | Habitat | Dangerous | Ethnobiology Notes | Species Notes | General Notes |
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Language | Linnean Name | Orthographic Form | Phonemicized Form | Gloss as in Source | Etymology Code | Proto-Form | Proto-Language | Loan Source | Etymology Notes | Wanderwort Status | Etyma Set | Range of Term | Word Structure | Word Structure Notes | Classifier | Classifier Notes | Hypernym | Source | Association with Social Categories | Ritual/Mythologically Significant | Ritual Notes | Food Source | Food Notes | Medicinal | Medicinal Notes | How Collected | Who Collects | How Prepared | Psychotropic | Psychotropic Notes | Traded | Trade Notes | Distribution | Habitat | Dangerous | Ethnobiology Notes | Species Notes | General Notes |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Achagua | Manihot esculenta | á:liri, áaliʒi | á:liri, á:liʒi | semantic shift | from potato | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||
| Aché | Manihot esculenta | čipoya | doubtful loan | cf. Mascoian sipo forms | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Akawaio | Manihot esculenta | eegii | egi | unique | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||
| Andoke | Manihot esculenta | mã́'ã́dʌi | mã́ʔã́dʌi | doubtful loan | TG mani- forms | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||
| Apalai | Manihot esculenta | puremuihmano (for beiju), soko (for drink), tuhpiremy (red skin) | puremuihmano (for beiju), soko (for drink), tuhpiremy (red skin) | unknown | maybe shift from 'potato' | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||
| Araona | Manihot esculenta | kʷawe-a | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | *Tacn form is *kawe. | |||||||||||||||||||||||||||||||||
| Ayoreo | Manihot esculenta | pe'heei | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Baniwa | Manihot esculenta | káini | káini | inheritance | Proto-Arawak (North and South) | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||
| Barasano | Manihot esculenta | kĩ | kĩ | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Bare | Manihot esculenta | kaníti | kaníti | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Bará | Manihot esculenta | ki'ɨ́ | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Baure | Manihot esculenta | ka'ha- | ka'ha- | inheritance? | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Bora | Manihot esculenta | paaxḯri-, pʰɨ́ɨ́kʰa | paaxɯ́ri-, pʰɨ́ɨ́kʰa | inheritance | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Canela | Manihot esculenta | kʰwɨrɨ | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | *Jê form is *kwɨr. | |||||||||||||||||||||||||||||||||
| Carapana | Manihot esculenta | quii | kii | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Carijona | Manihot esculenta | wɨi (SM) | hara ('general', H&R) | unknown | cf. Yukuna pari | Also hara ('manioc' H&R) | Broader (manioc in general) | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||
| Cavineña | Manihot esculenta | kʷawe (generic manioc) | kʷawe | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Cayuvava | Manihot esculenta | da'duhu-ǰe | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Cha'palaa | Manihot esculenta | 'kuhču | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | *South Barbacoan form is *kuhc̷u. | |||||||||||||||||||||||||||||||||
| Chiriguano | Manihot esculenta | ma'ⁿdio | inheritance | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Chorote, Iyojwa'ja | Manihot esculenta | #NAME? | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Chácobo | Manihot esculenta | ac̷a; kanaki; nasisi; tokio (generic manioc) | ac̷a; kanaki; nasisi; tokio (generic manioc) | inheritance | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Cofán | Manihot esculenta | seje´pa a´mba | sɛhɛʔpa aʔmba | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | phonemic transcriptions are ESTIMATIONS Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensif | ||||||||||||||||||||||||||||||||
| Cubeo | Manihot esculenta | cʉica | kʉika, kɨ'í | inheritance | Proto-Tukanoan | Compare Arawak forms w/ ka | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||
| Cuiva | Manihot esculenta | néwɨ | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Desano | Manihot esculenta | quĩ | kĩ | inheritance | Proto-Tukanoan | Compare Arawak forms w/ ka | Broader (manioc in general) | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||
| Djeoromitxi | Manihot esculenta | bore | bore | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Dâw | Manihot esculenta | yaák | jǎk | inheritance | underived | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||
| Ese Ejja | Manihot esculenta | exi ~ exe | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Ese Ejja/Huarayo | Manihot esculenta | eki (generic manioc) | eki | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Eñepa | Manihot esculenta | uto (general); utoñe (bitter); u'puru', puru'kutya, u'surai (other types of bitter) (MM) | uto (general); utoɲe (bitter); u?puru?, puruʔkutʃa, uʔsurai (other tʃpes of bitter) (MM) | bitter manioc | unknown | Also uto (generic manioc); uʔpuruʔ, puruʔkutya, uʔsurai (other types of bitter) | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||
| Guayabero | Manihot esculenta | jelwøj; mayne-lon, bao ('manioc', Rivet 1918) | halwɨ́ah | unique | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||
| Hodï | Manihot esculenta | ale | doubtful loan, direction unknown | Carib or Arawak | Zent: ale for manioc in general? | uncoded | Probably yapo-are | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||
| Hup | Manihot esculenta | kayák | kaják | unknown | perhaps loan East Tukanoan kii + native form? | Tukanoan kii, Arawak ka- | underived | See Language page | 0 | 1 | 0 | cultivated | women | processed to make flatbread, tapioca, meal | 0 | 0 | attained through exchange with Tukanoans | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||
| Ignaciano | Manihot esculenta | kuhu | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Itonama | Manihot esculenta | čamaye; bululu | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Latter example is 'dry manioc'. To plant manioc is oteʔko; pounded manioc is kaʔpala; 'starch' is ačɨ; toasted manioc is ukatʸe; wild manioc is utuwa. | |||||||||||||||||||||||||||||||||
| Kabiyari | Manihot esculenta | káaji | káaji | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Kaingang | Manihot esculenta | [mə̃nyɔka] | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Kakataibo | Manihot esculenta | ʔac̷a | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | *Panoan *ʔac̷a. | |||||||||||||||||||||||||||||||||
| Kakua | Manihot esculenta | ~tûj-daʔ | ~tûj-daʔ [manioc-cl.round] | unique | manioc-cl.round | Broader (manioc generic) | underived | daʔ = round | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||
| Kalapalo | Manihot esculenta | kwigi | kwigi | inheritance? | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Kamayurá | Manihot esculenta | maniˀp | maniˀp | inheritance | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Karajá | Manihot esculenta | ɨ̃ǰiura | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Kariña | Manihot esculenta | kijere | kijere | cassave | Courtz 2007:297 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | |||||||||||||||||||||||||||||||
| Karitiana | Manihot esculenta | gok | gok | unknown | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Katukina | Manihot esculenta | ac̷a | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Kokama | Manihot esculenta | yahuiri (not specified as bitter or sweet) | yawiɾi | unique | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Koreguaje | Manihot esculenta | ãuva | ãuba, kʰɨi-pɨ (H&R) | unknown | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Kotiria | Manihot esculenta | dʉkʉ, kʰɨ | dʉkʉ, kʰɨ | inheritance | Proto-Tukanoan | Compare Arawak forms w/ ka | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||
| Kwazá | Manihot esculenta | jo (generic manioc) | jo (generic manioc) | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Lengua | Manihot esculenta | sappo | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Maca | Manihot esculenta | c̷ipuk | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Macaguan | Manihot esculenta | nejʉ́ja | nehɨ́ha | inheritance | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||
| Maihiki | Manihot esculenta | kɨi | kɨi | inheritance | Proto-Tukanoan | Compare Arawak forms w/ ka | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||
| Makiritare | Manihot esculenta | kɨdēde (IDS) | kɨde:de (IDS); jada:di (KH) | inheritance | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Makuna | Manihot esculenta | quĩ | kĩ | inheritance | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Makushi | Manihot esculenta | kɨséra (generic manioc) | kɨséra (generic manioc) | inheritance | May be source of Pt macaxeira (sweet manioc); may also be related (old loan?) to Arawak kani- forms | Broader (manioc) | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||
| Mandawaka | Manihot esculenta | ká:ni | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Mapoyo | Manihot esculenta | sere (tsere) | sere (tsere) | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Matses | Manihot esculenta | [not cultivated] | [not cultivated] | missing | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Minica Witoto | Manihot esculenta | húhï {tuber}, húθi {plant} | húhɯ {tuber}, húθi {plant} | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Mocoví | Manihot esculenta | [ma'ǰoka] | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | From local word 'mandioca (manioc)'. | |||||||||||||||||||||||||||||||||
| Mosetén-Chimané | Manihot esculenta | oʔ'yi | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Movima | Manihot esculenta | čina-ɬa (generic) | tʃina-ɬa | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Muinane | Manihot esculenta | féeca (W97) | ɸéeca | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Murui Witoto | Manihot esculenta | huhï {tuber}, huθi.e {plant} | huhɯ {tuber}, huθi.ɛ {plant} | inheritance/Witoto | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Máku | Manihot esculenta | müdü'kü (manioc) | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Nadëb/Roçado dialect | Manihot esculenta | bɔːk | unique | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Nheengatu | Manihot esculenta | maniaka (Mello 2000) | maniaka (Mello 2000) | inheritance | Proto-Tupi-Guarani | Reconstructed PTG Mello 2000 | Other complex | mani 'manioc' + oca | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||
| Ninam | Manihot esculenta | naškok; hakalakok (ids) | naʃ̌kok; hakalakok (ids) | inheritance | underived | kok = "root, tuber" Goodwin-Gomez 90 | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||
| Nivaclé | Manihot esculenta | ɬawimxa-yuk; nowok; nuksič | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Northern Emberá | Manihot esculenta | i'uka (loan, 'yuca') (IDS) | i'uka (loan, 'yuca') (IDS) | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Nukak | Manihot esculenta | tũĩ; yedn-yíbu, kahiwa (dialectal variants; Cab et al) | unique | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||
| Nɨpode Witoto | Manihot esculenta | húhï {tuber}, húti {plant} | húhɯ {tuber}, húti {plant} | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Ocaina | Manihot esculenta | oxóóm̵a(tsííra) {tuber}, jonhtáái {bitter, plant} | oxóóm̵a(tsííra) {tuber}, hõʔtáái {bitter, plant} | unknown | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Pacahuara | Manihot esculenta | 'ac̷a | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | d'Orb atsa. Arm atsa. | |||||||||||||||||||||||||||||||||
| Paraguayan Guaraní | Manihot esculenta | maⁿdiʔo | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Paresi | Manihot esculenta | kete | kete | inheritance | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Pemon | Manihot esculenta | kesera (A1981); kɨsee (E1980) | keseɾa (A1981); kɨse (E1980) | inheritance | May be source of Pt macaxeira (sweet manioc); may also be related (old loan?) to Arawak kani- forms. Also keseɾa (A1981) | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||
| Piapoco | Manihot esculenta | káini (dp91) | káini (dp91) | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Piaroa | Manihot esculenta | ñɨñɨ'ɨ'reh (K76) | ɲɨɲɨʔɨʔreh | unique | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Pilagá | Manihot esculenta | piyok; [madiooka] | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Respectively: manioc plant; root. | |||||||||||||||||||||||||||||||||
| Playero | Manihot esculenta | uchíhi atʃáka | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Puinave | Manihot esculenta | generic manioc: tim; wõk-də | generic manioc: tim; wõk-də | unique | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Pumé | Manihot esculenta | bai 'manioc, sweet/bitter' (Lin97); tãbɛ (tapioca, manioc; IDS) | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Páez | Manihot esculenta | ña, yá (not specified as sweet or bitter) | ɲa (‘general’, H&R) | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Resígaro | Manihot esculenta | kaání | kaání | inheritance | Proto-Arawak (North and South) | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||
| Sanapaná/Dialect Angaité | Manihot esculenta | sipo | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Sanapaná/Dialect Enlhet | Manihot esculenta | seppo | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Sanumá | Manihot esculenta | našikoko (EM72) | naʃikoko | inheritance | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||
| Secoya | Manihot esculenta | quëi, a'so, quëi huë (generic yuca) | ãʔ'so | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Shipibo-Konibo | Manihot esculenta | ac̷a | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Sikuani | Manihot esculenta | fulisikai (31), irapanawatsi (36)(red manioc), iwitsulikai (41), jerasi (3), jomowabisi (13), kadenabawasi (35)(Spanish Borrowing), kai (1), kajuyalikaisi (25), kamalipalusi (2), kulipijikai (31), kululiakai (31), kuwaisi (12), limasi (13), makokosi (3), | newáhɨ | inheritance | also fulisikai (31), irapanawatsi (36)(red manioc), iwitsulikai (41), jerasi (3), jomowabisi (13), kadenabawasi (35)(Spanish Borrowing), kai (1), kajuyalikaisi (25), kamalipalusi (2), kulipijikai (31), kululiakai (31), kuwaisi (12), limasi (13), makokosi | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||
| Siona | Manihot esculenta | kɨi, ã'só, bo ã'só (white manioc V84) | kɨi, ã'só, bo ã'só (white manioc V84) | inheritance | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Siriano | Manihot esculenta | quĩ́ | kĩ́ | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Sirionó | Manihot esculenta | nioi; manio (generic manioc) | nioi; manio | inheritance | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Sáliva | Manihot esculenta | seña | seɲa | doubtful loan | Carib sere forms | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||
| Tacana | Manihot esculenta | kʷawe | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | 'Manioc flour (chivé)' is kʷawe [harina], from Span. 'harina'. | |||||||||||||||||||||||||||||||||
| Tanimuca | Manihot esculenta | kia | kia | inheritance | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Tariana | Manihot esculenta | káini (dp91) | káini (dp91) | inheritance | Proto-Arawak (North and South) | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||
| Tatuyo | Manihot esculenta | kíi | kíi | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Tikuna | Manihot esculenta | tüxe; mone-áka (Alv44) | tɨʔe; moneʔáka | unique (prob. primarily for sweet manioc); loan | Tupi-Guarani manioca | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||
| Tiriyó | Manihot esculenta | wɨi | wɨi | inheritance | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Toba | Manihot esculenta | [manǰooka] | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | From Span. 'mandioca'. | |||||||||||||||||||||||||||||||||
| Trinitario | Manihot esculenta | -'kuhpara; kuhpa | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | The plant is khuɣi. | |||||||||||||||||||||||||||||||||
| Trumai | Manihot esculenta | ale | ale | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Tukano | Manihot esculenta | kií (generic) | kí, kií (generic) | inheritance | Proto-Tukanoan | Compare Arawak forms w/ ka | Broader (generic manioc) | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||
| Tuyuka | Manihot esculenta | we'ta; ki'i | weʔta; kiʔi | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Wai Wai | Manihot esculenta | šeere; saraΦu | šeere; saraΦu | inheritance | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Waikhana | Manihot esculenta | kɨ | kɨ | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Waimaja | Manihot esculenta | kʰĩ́ | kʰĩ́ | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Waimiri Atroari | Manihot esculenta | minja | miɲa | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Waorani | Manihot esculenta | manioc in general? | unique | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||
| Wapishana | Manihot esculenta | kanɨʐ | kanɨʐ | inheritance | Proto-Arawak | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||
| Warao | Manihot esculenta | arukobo, aru (cassava) | aɾukobo, aɾu (cassava) | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Wari | Manihot esculenta | akop, kop (Sousa2009) | akop, kop (Sousa2009) | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Waurá | Manihot esculenta | ule-i (generic manioc) | ule-i (generic manioc) | semantic shift? | from 'potato'; see Yavitero, Warekena elu | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||
| Wayampi | Manihot esculenta | maniʔɔ | maniʔɔ | inheritance | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Wayana | Manihot esculenta | ulu | ulu | semantic shift | cf. manioc food / flatbread | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||
| Yabarana | Manihot esculenta | sere, ma'juko | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Yagua | Manihot esculenta | cusivya | kusibjã | unknown | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||
| Yaminahua | Manihot esculenta | yoa | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||||||||||||||
| Yanomam | Manihot esculenta | naškoko (EM72); aurima ("white"), hayokoari("mythical tapir-like animal"), hutuwisasi("capuchin monkey tail"), puuxirima("short"), wakërima ("red"), yanaema ("ant") (all WM99, nom. Class.: koko); kõaimirima (WM99, bitter manioc general term, nom. Class: | naʃkoko, auɾima, hajokoaɾi, hutuwisasi, pu:ʃiɾima, wakəɾima, janaema, kõamiɾima | inheritance | also aurima ("white"), hayokoari("mythical tapir-like animal"), hutuwisasi("capuchin monkey tail"), puuxirima("short"), wakërima ("red"), yanaema ("ant") (all WM99, nom. Class.: koko); kõaimirima (WM99, bitter manioc general term, nom. Class: si); koko = | uncoded | si, koko | koko="round tuber" (Ferreira) | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||
| Yanomami | Manihot esculenta | mashi kõamirimɨ sikɨ, našikoko (EM72) | naʃi kõamiɾimɨ sikɨ (M. esculenta), naʃikoko | inheritance | phrase | yuca+bitter-nominalizer+CLF | sikɨ | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||
| Yavitero | Manihot esculenta | kaľ̥esi; yuku (plant) | kaľ̥esi; juku (plant) | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||||||||||
| Yine | Manihot esculenta | kanrɨ | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Bitter manioc is kanrɨ. | |||||||||||||||||||||||||||||||||
| Yuhup | Manihot esculenta | jâk | jâk | inheritance | underived | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | ||||||||||||||||||||||||
| Yukpa | Manihot esculenta | po | po ('general', H&R) | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Phon only in source Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated b | ||||||||||||||||||||||||||||||||
| Yukuna | Manihot esculenta | ka'achí (planta y palo), kajiru (tubérculo) | kaʔaˈtʃi, kahiɾu | semantic shift? | Proto-Arawak (North and South) | prob. related to other tuber terms | Manioc plant: ka'achí | uncoded | See Language page | 0 | 1 | 0 | 0 | 0 | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | no | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield | |||||||||||||||||||||
| Yuruti | Manihot esculenta | kíi | kíi | See Language page | not generally cultivated in western (subAndean) Amazon. Arroyo-Kalin (2010) argues for a correlation with distribution of dark earths, mostly formed after 1AD, and the modeled-incised pottery tradition. | Provides more starch and is more pest-resistant than the sweet variety, but requires much processing. Arroyo-Kalin (2010) proposes that bitter type was developed from sweet through post-ceremic agricultural intensification (motivated by high starch yield |
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