what is taro

Taro is a root vegetable that is widely cultivated and used as a food staple in many cultures around the world. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems, and petioles. Taro corms are a food staple in African, Oceanic, East Asian, and Polynesian cuisines. Taro is prepared in various ways, including baking, steaming in earth ovens, boiling, and frying. In Hawaiian cuisine, taro is used to make poi, which is made by mashing steamed taro roots with water. Taro is also used in Chinese cuisine as a main course, steamed with or without sugar, as a substitute for other cereals, and as a flavor-enhancing ingredient. Taro has a sweet, vanilla-coconut flavor that shows up in boba tea and ice cream, and the main ingredient in both savory, crunchy chips. Different varieties of taro range in flavor from earthy and nutty to lightly sweet to meaty and savory. Taro is suitable for people with gluten intolerance, full of fiber, and loaded with nutrients like potassium and vitamin B.