What Is Taro?

Taro is an Asian ingredient that also happens to be one of our favorites to cook with! It has a deliciously buttery flavor and smooth texture, and it’s as versatile as a potato.In this article, we’ll talk about what taro is, how to cook it, and our favorite recipes that use it.  What Is Taro?  Taro is a root vegetable with a brown, burlap-like rough exterior and a white interior with flecks of purple or pink—and sometimes vein-like purple lines.There are two main types:  The football-sized large taro, which is most common.

It is very starchy, similar to a russet potato, but with more heft to it.We would describe its flavor as richly nutty and buttery.Small taro, which are about the size of a medium potato.

They are less starchy, with a softer, stickier texture.We would actually describe the texture as slightly slimy, which may not be the most appetizing word, but there’s no other way to say it!  Scientifically known as colocasia esculenta, this starchy root is native to Southeast Asia and has been feeding people across the globe for millennia.While it is often referred to as “taro root,” botanically, it is actually a corm, which is a type of underground plant structure that stores nutrients.

Corms differ from tubers (like potatoes), bulbs (like garlic, onions, or shallots), and rhizomes (like ginger or turmeric).Corms are actually solid, enlarged underground stems.If you’re curious to know more, we found that this website had the best