Much of the world's population eats taro in one way or another, so there's nothing inherently Asian about this week's ingredient. But here in the U.S., more likely than not, we find taro in an Asian preparation because we don't always have wide access to African cookery or those of the Oceanic and South American cultures that also use the root.
There are many varieties of taro, the root of a perennial plant with large, elephantine leaves. Some are small, round, and hairy, like rodents, others are larger and elongated, like daikon. Inside, the flesh ranges pure white to ivory with streaks of pale purple.
You may be thinking that with the abundance of potatoes, sweet potatoes, and squash available during the fall and winter, you're already happy with your repertoire of starches. Why add taro to that list, given that its furry brown surface is actually an irritant to our skin? And its raw flesh is mildly toxic? What's more, like okra, taro flesh is slimy when boiled. Admittedly, taro is not the friendliest of edible roots, but it's well worth the effort.
"Taro is soft and almost custard-like, yet still firm and dry at the same time."
The texture of taro is unlike any other root vegetable or squash. Steamed or simmered, taro is soft and almost custard-like, yet still firm and dry at the same time. Its complex flavor makes potatoes, in comparison, not as interesting to eat. Though taro is often said to have no distinctive flavor, the larger varieties possess a slightly fishy, meaty taste that's unique in the root family. Smaller varieties of taro, though not as memorable in flavor, have a pleasant sweetness. Whatever the variety, the root has a soft and flaky texture like that of a roasted Japanese or Korean sweet potato, only with slightly less moisture.
"Wear gloves or use a towel when cutting away the outer layer."
As a guideline, treat taro as you would a potato or sweet potato: simmered, stewed, fried, or mashed. To side-step the irritants in its skin, wear gloves or use a towel when cutting away the outer layer. To get around the sliminess, parboil cubes of taro first, then rinse before adding them to your recipe.
If you frequent Cantonese restaurants, taro shows up in various preparations: mashed and deep-fried as dumpling-like balls, steamed and pressed into savory pan-fried cakes, and steamed in whole cubes with meat and fish. A common steamed dish combines taro with succulent bits of pork rib, marinated in a funky-tasting blend of fermented black beans, spicy jalapeno peppers, and a bit of soy sauce or fish sauce. The combination of taro and pork is one of my favorites at dim sum, so much so that I find myself wishing for more bits of taro in the bowl.
The recipe couldn't be easier to prepare in advance. Cubes of pork rib marinate overnight with mashed black beans and salt. The next day, combine the parboiled pieces of taro with the marinated ribs and steam over high heat for forty minutes. Towards the end of cooking, drizzle on soy sauce or fish sauce to your liking and garnish liberally with sliced jalapeno.
While the idea of steamed meat doesn't whet my appetite, these bits of pork—succulent yet still bouncy due to the gentle heat—are something special. Best of all, the cubes of taro absorb the residual fat from the pork ribs, bringing out the meaty taste of the root even more.
Taro root also provides resistant starch, which lowers cholesterol and has been linked to a reduced risk of heart disease. At the same time, taro root contains more than 6 grams of fiber per serving (132 grams) - more than twice the amount found in an equivalent serving of potatoes.
Taro root is a high-carbohydrate food. A 100-gram serving of taro root contains about 26.46 grams of carbohydrates. For people on a low-carbohydrate diet, this can be a disadvantage.
Although it's a root vegetable, it's genetically closer to your houseplants than to your favorite spuds; taro is in the same family as elephant ears, now commonly grown as a household ornamental. In fact, the root of the plant isn't a root at all, but an underground stem called a corm.
What does taro root taste like? Taro root has a light, slightly sweet, and nutty flavor that goes well with the milk, sugar, and black tea used to make milk tea. The taste is comparable to sweet potato but with a lighter flavor profile and subtle vanilla undertones.
It has a laxative effect, effectively preventing constipation; Improves immune system: Taro is rich in vitamin C and other antioxidants, which help improve the body's immune system, preventing many dangerous diseases; Support treatment of kidney inflammation: Taro has a large content of vitamins and phosphorus, good ...
All of these suggest that root exudates from the taro plant itself is one of the causes of problems in taro culture. These effects may lead to improvements in the treatment of kidney disease. Taken together, these experimental studies suggest an important role of oxidants in chronic kidney disease.
Such broad effects are achieved by the taro health-influencing compounds displaying antitumoral, antimutagenic, immunomodulatory, anti-inflammatory, antioxidant, anti-hyperglycemic, and anti-hyperlipidemic activities.
The answer to the question of whether taro contains caffeine is straightforward: No, taro does not naturally contain caffeine. Unlike coffee beans, tea leaves, or cocoa beans, which naturally harbor caffeine, taro is free from this stimulant.
The purple root can be found as a curry, pounded into mashed potatoes, transformed into ice cream, and even liquefied into a beautiful boba drink. Along with its versatility, taro is much healthier compared white potatoes, and even sweet potatoes.
Taro is sometimes referred to as "taro root," too, but while we're getting technical, the part of the plant we eat that is grown underground (the leaves and leaf-stems are edible, too) is not the roots, but rather the corms and cormels.
Arbi, also called taro root in English, is used to make various delicious recipes. This root vegetable is rich in fiber, antioxidants, potassium, magnesium, vitamin C, vitamin E and resistant starch. The English for "arbi" is Colocasia roots, Taro or Eddo. Colocasia roots is the english name of arbi.
The vegetable contains a bitter-tasting compound called calcium oxalate.This can cause an itchy mouth and throat if consumed raw but is safe to eat when cooked. Choose a taro root based on what you want to use it for. Larger varieties have a stronger flavor while smaller roots add more moisture.
Taro is a popular food ingredient. However, wild taro may contain needle-shaped calcium oxalate raphide crystals. The raphides cannot be destroyed by washing or cooking and can become dislodged from the plant cells when chewed, causing instant irritation by puncturing the sensitive tissues in the mouth and throat.
How to tell if taro is bad. Before using your taro root, you should carefully examine it to make sure that there are no soft spots or mold, which can sometimes be hard to find due to the dark and hairy nature of the taro root. When cut open, the flesh should be white with flecks of purple.
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