| Taro Root | |
|---|---|
 | |
| Category | Vegetables |
Cookbook | Recipes | Ingredients | Vegetables
The taro root, as with other tubers, is recognized by other names. This tuber is also known as the dasheen, yautia, eddo, and kalo in many areas of the world including West Africa, Asia, Central America, South America, the Caribbean and Polynesian islands. This root is most well-known as the ingredient of the Hawaiian dish poi, which is mashed taro root.
The hairy outer coating on a taro root is similar to a coconut. The hairy outer layer is always removed with caution since skin irritation can arise caused by the juices secreted by the taro root. Skin irritations arising from Taro juices can be cured by applying a a mixture of table vinegar and water (1:2) on the sore part. It is recommended to use protective rubber gloves when handling this tuber. Raw taro root is toxic, so always cook it before eating.
The roots are starchy and generally treated like potato. These tubers take on a nut-like flavor when cooked. Frying, baking, roasting, boiling, or steaming them as an accompaniment to meat dishes are all common uses. Soups and stews are other dishes that taro root suits well. Taro may be pounded into a thick grey paste and used to thicken other dishes in Asian cooking. Taro roots provide a good source of fiber and supply approximately 110 Calories per adult serving.
Select tubers that are firm and hairy, with no wrinkling. Store the roots for up to one week in a cool and dry location, making sure that the roots do not dry out.
The leaves and flowers are also sometimes eaten. Taro leaves can be treated like spinach and boiled or steamed.
I'm a culinary enthusiast with a deep understanding of various ingredients and their culinary applications. My expertise extends to diverse global cuisines, and I can provide valuable insights into the characteristics, uses, and nuances of different food items. Let's delve into the fascinating world of taro root, a versatile tuber that plays a significant role in various culinary traditions.
Taro root, scientifically known as Colocasia esculenta, goes by several names across the world, showcasing its widespread popularity. In different regions, it is referred to as dasheen, yautia, eddo, and kalo. One of its most famous uses is in the Hawaiian dish poi, where mashed taro root takes center stage.
Handling taro root requires care due to its hairy outer coating, akin to a coconut. The removal of this outer layer is essential, as the taro root secretes juices that can cause skin irritation. In case of such irritation, a mixture of table vinegar and water (1:2) can be applied to alleviate the discomfort. Using protective rubber gloves is advisable when handling taro to prevent skin issues. Additionally, it's crucial to note that raw taro root is toxic, necessitating thorough cooking before consumption.
The culinary applications of taro root are diverse, with its starchy nature making it a versatile ingredient. Much like potatoes, taro roots can be fried, baked, roasted, boiled, or steamed as accompaniments to meat dishes. They impart a nut-like flavor when cooked. Asian cooking often involves pounding taro into a thick grey paste, used to thicken various dishes. Taro roots are also employed in soups and stews, contributing to the overall flavor and texture.
Nutritionally, taro roots offer a good source of fiber and approximately 110 Calories per adult serving. When selecting taro roots, opt for those that are firm and hairy, avoiding any signs of wrinkling. Proper storage in a cool, dry place for up to one week is recommended to prevent drying out.
Interestingly, taro leaves and flowers are also edible. Taro leaves can be treated similarly to spinach, boiled or steamed, expanding the culinary possibilities of this versatile plant.
In conclusion, taro root stands out as a valuable and flexible ingredient in global cuisine, with a rich history and a range of culinary applications that go beyond its roots. If you have any specific questions or if there's another culinary topic you'd like to explore, feel free to let me know!
