Taro

Description

Taro is a tropical plant in the Araceae (arum) family, grown primarily for its large, starchy corm (underground stem). It is one of the oldest cultivated crops in the world and a staple food across the Pacific Islands, South and Southeast Asia, Africa, and the Caribbean.

The corm is roughly spherical to oval, with a brown, fibrous outer skin and a dense, starchy flesh that ranges from white to purple, depending on the variety. The flesh has a mild, slightly nutty flavor when cooked, with a smooth, creamy texture similar to a potato but denser and more substantial.

Taro also has large, dramatic, heart-shaped leaves (called "elephant ears" for their size) that are edible when cooked. Both the corm and the leaves must be cooked before eating — raw taro contains calcium oxalate crystals that cause intense irritation to the mouth and throat.

Taro is a versatile ingredient: it can be boiled, fried, roasted, steamed, mashed, or ground into flour. It is the base of many traditional dishes across the tropics, from Hawaiian poi to Sri Lankan curries.

Origin & History

Taro is one of the earliest cultivated plants in human history, with evidence of cultivation dating back over 10,000 years. Its exact origin is debated — it likely originated in Southeast Asia or South Asia and was carried across the Pacific by Austronesian peoples during their great maritime migrations.

In the Pacific Islands, taro (kalo in Hawaiian) is the most sacred and important food crop. It is central to Hawaiian creation mythology and is considered an ancestor of the Hawaiian people. Poi — fermented taro paste — is the staple food of traditional Hawaiian cuisine.

In Sri Lanka, taro (kiri ala) is a common ingredient in curries and stir-fries. It is widely grown in home gardens and small farms across the wet zone.

Taro spread from Asia to Africa, the Mediterranean, and the Caribbean through trade and migration. It became a staple food in West Africa (where it is called "cocoyam" or "taro") and the Caribbean (where it is called "dasheen" or "eddoe").

Uses

Culinary

• Boiled: Peeled, cubed, and boiled as a starchy side dish
• Curry: Added to coconut-based curries (a common Sri Lankan preparation)
• Fried: Sliced or cubed and fried into chips or fritters
• Roasted: Roasted whole or in chunks
• Mashed: Boiled and mashed as a starchy accompaniment
• Poi: In Hawaii, taro is steamed, pounded, and fermented to make poi — the traditional staple food
• Flour: Dried and ground into taro flour, used in baking and as a thickener
• Leaves: Cooked as a green vegetable (called "rumpu ala" in Sri Lanka) — must be cooked thoroughly to destroy calcium oxalate crystals
• Taro chips: Thinly sliced and fried or baked into crispy chips
• Bubble tea: Taro powder or paste is used to flavor bubble tea (the purple drink, not the actual root)

Other Uses

• Ornamental: Some varieties are grown for their dramatic, colorful foliage
• Animal feed: The leaves and corms are used as livestock feed
• Starch: Taro starch is used in food processing and textiles

Nutritional Benefits

Taro is a good source of energy and several nutrients:

• Carbohydrates — 26g per 100g (cooked); a dense energy source
• Dietary fiber — 4.1g per 100g (higher than potato)
• Potassium — 591mg per 100g (higher than bananas)
• Vitamin C — 4.5mg per 100g
• Vitamin E — 2.4mg per 100g
• Magnesium — 33mg per 100g
• Phosphorus — supports bone health
• Low fat — 0.2g per 100g
• Resistant starch — particularly when cooked and cooled; supports gut health

Taro is more nutrient-dense than potato, with more fiber, potassium, and vitamins. It is a valuable staple food.

Note: Raw taro contains calcium oxalate crystals (raphides) that cause severe irritation. Always cook thoroughly before eating. Wear gloves when peeling raw taro, as the crystals can irritate skin.

How to Prepare Taro

1. Select: Choose firm, unblemished corms with smooth skin. Smaller corms tend to be less fibrous. Avoid any with soft spots or mold.
2. Peel: Use a sharp knife to remove the tough outer skin. Wear gloves if you have sensitive skin — raw taro can cause irritation.
3. Cut: Cube, slice, or wedge depending on the dish.
4. Soak (optional): Soak peeled taro in cold water for 30 minutes to reduce some of the calcium oxalate crystals and starchiness.
5. Cook thoroughly:
   • Boiling: Boil in salted water for 20–30 minutes until tender
   • Curry: Add cubes to simmering coconut curry for 20–25 minutes
   • Frying: Deep-fry slices or cubes until golden and crispy
   • Roasting: Roast at 200°C (400°F) for 30–40 minutes, turning once
6. Leaves: If using taro leaves, wash thoroughly and cook for at least 30 minutes (boiling or in curry) to destroy calcium oxalate crystals. Never eat raw.

Recipes

As Jungle Kitchen develops recipes featuring taro, those will be linked here.

Suggested applications: Taro curry, taro chips, boiled taro with sambol, taro leaf curry, mashed taro.

Varieties

• White taro — white flesh; the most common variety; mild flavor
• Purple taro — purple-fleshed; sweeter, more nutty flavor; used in desserts and bubble tea flavoring
• Eddoe (Colocasia esculenta var. antiquorum) — smaller corms, with a slightly firmer texture; common in the Caribbean and West Africa
• Bun-long taro — a long, cylindrical variety popular in Southeast Asia; excellent for chips
• Sri Lankan taro — locally grown varieties; commonly used in curries and stir-fries

Fun Facts

• Taro is one of the oldest cultivated crops in the world — it has been grown for over 10,000 years
• In Hawaiian tradition, taro (kalo) is considered the elder brother of the Hawaiian people — it is a sacred plant, not just a food
• Poi — fermented taro paste — can be stored for weeks without refrigeration, making it an ideal traditional preserved food
• The calcium oxalate crystals in raw taro are the same compound that makes dieffenbachia (dumb cane) plants dangerous — they cause swelling and pain
• Taro is the 14th most consumed vegetable crop in the world
• The purple color in taro bubble tea is usually artificial — real taro is only faintly purple
• In the Philippines, taro is used in the popular dessert "binignit" — a coconut milk-based stew with root crops
• Taro leaves are sometimes called "elephant ears" due to their enormous size — some leaves can be over 1 meter long
• The plant can grow in flooded conditions (paddy-style), making it one of the few crops that thrives in waterlogged soil