Spud

Spud is an informal term for the potato, a starchy tuber of Solanum tuberosum. Potatoes are among the world’s most important food crops, grown in temperate regions and used in countless dishes. The term spud is common in British and Irish English and is understood in many other English-speaking countries; the exact origin of the word is uncertain.

Origins and domestication: The potato originated in the Andean region of South America. It was domesticated by Indigenous peoples at least several thousand years ago and spread to Europe in the 16th century following Spanish contact. From there it was introduced worldwide and adapted to a range of climates and soils, becoming a staple in many cuisines.

Cultivation and varieties: Potatoes are grown from seed tubers and require cool weather, loose soil, and consistent moisture. Varieties vary in size, color, texture, and culinary use, from high-starch russets ideal for baking to waxy, all-purpose types. New potatoes are immature tubers harvested early. For storage, potatoes are kept in a cool, dark, and ventilated place to prevent sprouted growth and greening.

Uses and nutrition: Potatoes are highly versatile and can be baked, boiled, mashed, fried, or roasted. They are primarily a carbohydrate source and provide modest protein and fat. They contribute dietary fiber (especially with skin), potassium, and vitamin C, with amounts depending on cultivar and preparation.