Taro, one of the world's oldest cultivated crops, is a staple ingredient in many cuisines. You might know it from boba tea, but there's so much more to this starchy root vegetable. Get acquainted with taro and the many ways to enjoy its sweet, nutty flavor.
What Is Taro?
Taro (Colocasia esculenta), also called eddo or dasheen, is a tropical plant native to Southeast Asia that produces a starchy root vegetable with a brown outer skin and a white flesh with purple specks. Although commonly referred to as "taro root," the vegetable is technically not a root but a corm, or underground stem.
Taro leaves and corms are toxic if eaten raw due to high levels of calcium oxalate, but can be safely eaten once cooked.
What Does Taro Taste Like?
Taro has a similar starchy texture to that of a normal white potato, but with a mildly sweet, nutty flavor (similar to that of a sweet potato).
Taro and potatoes can be used interchangeably in most savory dishes, but its sweet flavor lends itself to desserts as well. However, there are a few key differences to know:
Appearance: Unlike regular potatoes which tend to have smooth skins in shades of brown, red, and yellow, taro has a brown exterior with a ring pattern resembling tree bark. Taro's flesh can be cream colored like that of a potato or cream with purple flecks.
Taste: Taro is similar in flavor to a sweet potato, but lower in moisture, resulting in a crisper result when fried or baked.
Origin: The taro plant — sometimes called the "potato of the tropics" — is native to Southeast Asia and staple in many tropical and subtropical parts of the world. The potato plant (Solanum tuberosum) is native to the Americas and a member of the nightshade genus, which also includes tomatoes, peppers, and eggplants.
Where to Buy Taro
You can find taro at some specialty stores including health food stores, Asian markets, and Latin American markets. Look for firm vegetables without soft spots or patches. You can also purchase processed taro powder to make boba tea, smoothies, desserts, and more.
How to Prepare Taro
Keep in mind that raw taro corms and leaves are poisonous. Even touching taro can lead to skin irritation, so it's important to both prep and cook this root veggie with care. We recommend using a pair of gloves when handling raw taro. And be sure not to touch your eyes!
To prepare taro, start by thoroughly scrubbing it and peeling the skin away with a vegetable peeler. Finally, run the peeled taro root under cold water and wipe away any excess dirt. From here, you can slice or chop it for your intended use.
Taro can be cooked pretty much any way you would cook potatoes, including steamed, simmered, mashed, boiled, fried, or baked. Its dense, dry texture makes it particularly suited for high-heat cooking such as frying and roasting. Try using it in place of potatoes to make super crispy potato pancakes, or roast it in the oven for delicious homemade fries or chips.
Taro is a staple all over the world, including in the Pacific Islands, the Caribbean, Africa, and Southeast Asia. In India, taro root is often cubed and simmered in curries. A popular Hawaiian dish known as poi is just mashed taro root often served as a side dish for meat. But most people in the United States know taro for boba tea; the vegetable adds its distinct sweetness to the drink.
How to Store Taro
Taro, like potatoes, should be stored in a cool, dry place, such as an unheated basem*nt, root cellar, or cupboard. But unlike potatoes, taro tends to soften quickly, so be sure to use it as soon after purchasing as possible.
Taro is a starchy root vegetable with origins in Southeast Asia. It looks a little bit like a turnip and it's surprisingly versatile, with similar culinary uses as potatoes. Taro is also the key ingredient in several distinctive foods, such as milk tea and Hawaiian poi.
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.
Most cultures use taro as an accompaniment or foundation for proteins. The taro corm is commonly peeled, then boiled, baked, fried, or mashed. It's frequently served with fish or coconut milk, and can be either part of a main dish or a dessert. Taro is high in fiber, potassium, magnesium, and vitamins C and E.
We recommend cubing and parboiling the corm for 10-15 minutes or until tender, and then using it just like a potato: Roast the parcooked cubes for crispy taro chunks, mash them to make a kind of dough for poi or baking, or toss them in stews or stir fries to add a perfect chewy texture.
It's also easy to use and can be enjoyed in a number of unique recipes, including taro tea, cakes, chips, side dishes and desserts. However, it's important to always cook before consuming, avoid if you experience any food allergy symptoms, and moderate your intake if you have diabetes or are following a low-carb diet.
Nutrition. Taro root is an excellent source of dietary fiber and good carbohydrates, which both improve the function of your digestive system and can contribute to healthy weight loss. Its high levels of vitamin C, vitamin B6, and vitamin E also help to maintain a healthy immune system and may eliminate free radicals.
1. an aroid plant, Colocasia esculenta, cultivated in the tropics for its large edible rootstock. 2. the rootstock of this plant. Full name: elephant's-ear, dasheen, eddo, Chinese eddo.
The raw corm of a Taro plant, and also the leaves, is toxic unless boiled to remove the calcium oxalate within the corm. It can also be removed by steeping the roots in cold water overnight. One can eat Taro with milk or other calcium rich foods as a way of avoiding some of the risks of the oxalate ion.
Taro goes great with popular toppings like tapioca pearls, crystal boba, coconut jelly, grass jelly, and pudding. But, it also tastes great with toppings like sago, red beans, and aloe vera!
In Hawaii, people use wetland taro to make poi. This is the most popular form of eating taro. Poi is an ancient Hawaiian dish made from the paste of baked or steamed taro that has been fermented. You always find this dish at traditional luaus or Hawaiian food restaurants.
Put the taro in a large pot and cover it with water to fully submerge it. Bring to a boil and let simmer for 15-20 minutes, or until the taro is soft. Keep an eye on it as you don't want to overcook it. It would become too soft and watery.
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 vegetable is tasty and goes well with dal but people suffering from gastric issues should not consume it, as it can cause bloatedness. If you like it too much, you can put some ajwain while preparing, which will not cause gas.
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.
Taro and ube are two delicious and nutritious root vegetables that are popular in many Asian cuisines. While they both have a similar taste and are often used in sweet dishes, they differ in texture and nutritional value.
Taro bubble tea has a creamy, sweet, almost nutty taste to it. A lot of bubble tea drinkers love taro because of its texture and vanilla flavor. Known for its pretty purple color, Taro bubble tea is a go-to drink for many bubble tea lovers. And it's the perfect drink to post on social media!
While boba tea is not an overly nutritious addition to your diet, taro milk tea can be a little healthier thanks to the taro itself. Taro's use in medicine by the Koreans was not coincidental but because certain properties in taro benefit our health.
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