Did You Know?
Taro is one of the oldest cultivated crops, grown for over 10,000 years in Asia and the Pacific.
Overview
Asia/Pacific · fall · vegetables
A starchy tropical root vegetable with a slightly sweet, nutty flavor, used in Asian, African, and Pacific cuisines.
Asia/Pacific
Origin
fall
Season
Easy
Difficulty
vegetables
Category
Flavor Profile
Starchynuttyslightly sweet
Storage Tips
Store whole at room temperature up to 1 week or refrigerate up to 3 weeks.
Photo Gallery
How to Cook with Taro
Recipes, pairings, substitutes, and professional tips
Cooking Tips
Always cook — raw taro causes itching. Boil, steam, or fry like potato. Use in Hawaiian poi or bubble tea.
Best Pairings
coconut milklemongrassgingersoy saucesesame
Substitutes
Potato, yam, sweet potato
Nutrition & Health Benefits
The nutritional profile and health properties of Taro
Nutrition Highlights
fat
0.1
carbs
34.6
fiber
4.1
protein
0.5
calories
142
Quick Facts
Categoryvegetables
OriginAsia/Pacific
Seasonfall
DifficultyEasy
Health Benefits
High in fiber, potassium, and vitamin E. Resistant starch supports gut health and blood sugar control.
Taro Photos
4 photos showcasing Taro in its many forms
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Taro
vegetables
OriginAsia/Pacific
Seasonfall
DifficultyEasy
Flavor Notes
Starchynuttyslightly sweet
Shop This Ingredient
Find premium Taro in our store
Pairs Well With
coconut milklemongrassgingersoy saucesesame
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