What Does Taro Taste Like? Grab A Bite Of Earth and Starch!
There’s no standardized description of how taro actually tastes, but it has a popular nickname through word of mouth: potato of the tropics.
Do you still recall seeing bizarre tubers lining along drain ditches` or beyous throughout your childhood? We bet you must have stopped by to pick up one to play as toys for once.
Or when your mom asked you to run an errand on her behalf, you must have come across taro displays in your neighborhood’s grocery stores. Upon seeing it, have you ever pondered on What does taro taste like and wanna grab a bite?
This piece would represent our insights and real takes on the original taste of taro, how taro flavors vary among different dishes and the health benefits of taro as a reference for you.
What Does Taro Taste Like?
Taro is the edible corm (vegetable root) of an idyllic tropical plant belonging to the Araceae family.
There are many cultivars inside this family that place culinary values on their corms, leaves, and petioles, and so is taro. Yet people often take advantage of the taro corm due to its pungent, nutty flavor.
While proving its presence since forever (some people even believe taro was the earliest cultivated root crop), taro corm has risen as a staple all around the world. Some people call taro the potato of the tropics, and this stems from its origin in Southeast Asia and India.
Taro tastes like an earthier version of potatoes with a hint of floral odor. Yet the texture of taro is a lot slimmer.
The most common edible variety of taro is scientifically called Colocasia Esculenta - “true taro” across Asia, Africa, and the Pacific. It is eaten for its starchy nutty corms and roots.
Two other taro-like plants are giant taro (Alocasia) and swamp taro (Cyrtosperma), but they are not welcome on the menus like true taro. It’s due to the fact that many believe smaller variants are sweeter while larger taro tastes meaty.
The taste profile also changes according to your methods of preparing taro. Imagine if you’re making ice-cream from fresh taro root, it’d result in a starchy vanilla flavor. Or when you make taro root milk teas, they’ll taste a lot nuttier and vanilla-like than other potato cousins.
It’s rather hard to describe what taro flavor is like to be specific. Ideally, it's the perfect middle ground between potatoes and sweet potatoes, creamier and slimier in texture but just enough amount of sweetness. It's great as a dessert, such as taro fries and chips, but also perfect when stuck on the side for meat stews and soups.
Cooking Tips To Complement The Natural Taste Of Taro
How about its taste after cooking processes? Taro’s earthy starch goes well with creamy milk-like flavors. The richness helps to bring out taro’s underlying sweetness. That’s why taro roots often go into recipes comprising coconut cream or milk.
The purple-tinted corms are roasted, baked, or boiled on normal grounds. For smaller taro varieties, boiled corms are peeled and launched on the market either frozen, dipped in liquids, or canned.
Young taro leaves that are slightly acrid taste decent after being boiled twice. Yet only eat them if the stems remain green and pink. If you fail to boil the leaves properly, the internal calcium oxalate cannot dissipate and would irritate your mouth and throat when being swallowed.
And one last thing, if you’re looking for alternatives to yams, turnips, sweet potatoes or yucca for your daily gluten-free diets, taro is right here to serve. You can use taro corms to make flour for bakeries since they go well with each other in terms of flavors, sweetness levels, and nutritional benefits.
The Taste Of Taro Expressed Through Popular Dishes Around The Globe
What does taro taste like as a dessert? It’s irrefutable that taro powder mix or taro mash is a popular flavor in the world of dessert.
Taro is a famous flavor-enhancing ingredient in ample savory recipes. But what does taro taste like while concealing its identity inside all those flavor bangs?
Nutrition Facts And Health Benefits Of Taro
Due to its fine grainy texture and subtle sweet starch, taro is often processed to make baby food.
Taro roots can be utilized as an oriental medicine to treat insect bites. They are added to Korean health soups such as Toranguk (토란국) or Yukgaejang (육개장) watch more in below video:
Nutrients per 100 g packs:
594 kJ (142 kcal)
Thiamine (Vitamin B1)
0.107 mg (9% of Daily Value)
0.51 mg (3% of DV)
0.336 mg (7% of DV)
0.331 mg (25% of DV)
19 μg (5% of DV)
5 mg (6% of DV)
1.2 μg (8% of DV)
2.93 mg (20% of DV)
18 mg (2% of DV)
0.72 mg (6% of DV)
Magnesium in Chlorophyll
30 mg (8% of DV)
0.449 mg (21% of DV)
76 mg (11% of DV)
484 mg (10% of DV)
The whole content of taro is packed with dietary fiber which boosts your digestive health. Fiber is also believed to prevent bloating, indigestion, diabetes, constipation, and cramp as well.
Assorted vitamins in taro can exert multifunctional effects on your health. Vitamin C bolsters your immune system, while vitamin A and E join hands to improve your complexion. Vitamins along with antioxidants enhance your vision whilst reducing risks of cancer and macular deterioration.
Potassium maintains cardiovascular function that regulates the heart and prevents risks of heart attacks.
Is Taro Safe For Everyone?
While taro packs more nutritions than potatoes, it’s also richer in calories. So make sure to eat taro in moderation to avoid excess weight gain.
Taro can’t be eaten raw since the presence of calcium oxalate can cause kidney stones. Yet calcium oxalate and the toxins from pesticides inside taro can be controlled by steeping it into water overnight and double boiling.
If you have sensitive skin, always wear gloves while peeling taro skins since it can make you itchy and rash.
Taro is eaten the most for its corms and roots. They taste like a perfect blend of potatoes and sweet potatoes with a slimmer texture. So what does taro taste like? It's neither too sweet nor too bland and very pleasant tasting.
Boiled taro can be a sole delicacy when served with white sugar or some kind of broth. Taro can also be mashed to make great desserts. If you incorporate taro into meat stews and soups, it complements the texture and the stock excellently.
Taro dishes have many fusion versions through every nook and cranny of the world. So mind sharing with us your country's recipes?