Taro

Taro is a starchy tropical corm from the Araceae family, prized for its creamy texture and subtly sweet, nutty flavor. The flesh ranges from white to lavender with fine purple flecks, and becomes tender and velvety when cooked. It’s a versatile staple across Asia, the Pacific, the Caribbean, and parts of Africa, appearing in both savory dishes and desserts, from rich stews to puddings and cakes.

Because taro contains natural calcium oxalate crystals, it should always be peeled and cooked thoroughly to avoid irritation. Choose firm, heavy corms without soft spots, store them in a cool, dry place, and handle with gloves if the sap bothers your skin. Cooked taro holds its shape in stews, mashes into a smooth purée, and fries into crisp chips while staying creamy inside.