Earthy, nutty, and subtly sweet, taro root boasts a creamy texture that becomes velvety when cooked. This starchy tuber is a staple in many Asian cuisines, often used in both savory and sweet dishes.
Where it comes from
Taro root has its roots in Southeast Asia and the Pacific Islands, where it has been cultivated for thousands of years. In Hawaiian culture, it is integral to the preparation of poi, a traditional staple.
In the kitchen
Taro root is often boiled or steamed to create a creamy base for soups and desserts, or mashed into a smooth puree. Its ability to absorb flavors makes it ideal for curries and stews.
Nutrition (per 100g)
142kcalCal
2.0gProtein
0.1gFat
34.0gCarbs
5.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Coconut Milk
Simmer taro in coconut milk until tender. The creamy richness of coconut lifts taro's subtle sweetness.
Ginger
Add sliced ginger to boiling taro. The warmth of ginger adds a lively contrast to taro's mild flavor.
Pork
Braise taro with pork. The savory depth of pork infuses into taro, creating a hearty, comforting dish.
