Taro

Taro (Colocasia esculenta), also known as Thai Yam, is a starchy, tuberous root vegetable with a brown, rough outer skin and white to purple flesh, depending on the variety. It has a mildly nutty flavor and a dense, creamy texture when cooked. Taro is commonly used in a variety of dishes, especially in Asian, African, and Pacific Island cuisines. It can be boiled, roasted, mashed, or used in soups, curries, and desserts. Taro is also a key ingredient in many traditional dishes like taro chips, taro bubble tea, and poi (a traditional Hawaiian dish). It is rich in fiber, vitamins, and minerals, and is known for its potential to support digestive health. When handling raw taro, it is important to cook it thoroughly, as it contains calcium oxalate crystals, which can irritate the skin and mouth when raw.