Taro

What Is Taro?

Taro (Colocasia esculenta) is a starchy root tuber. It has a brown, hairy, ringed skin and a white-cream or lightly purple-speckled interior. In Turkey it is grown particularly along the Mediterranean coast (for example around Alanya).

When cooked, it has a starchy, mildly nutty taste reminiscent of potato. It is a versatile staple food, used boiled, fried, in soup, and in dishes. However, it is not eaten raw.

Nutritional Values of Taro

Like other starchy root tubers, taro provides roughly 112 kcal of energy per 100 g, predominantly carbohydrate, along with a good level of fibre; it is rich in potassium. Values are approximated from a similar profile.

How Should Taro Be Consumed?

Taro is not eaten raw; the raw tuber contains natural calcium oxalate crystals that can irritate the mouth and throat. Thorough cooking eliminates this effect, so taro is always eaten boiled or fried.

This information is general; taro is a food, not a substitute for medical treatment.

How to Choose Taro?

Good taro is a firm, heavy tuber with intact, mould-free skin. Softened specimens with rotten spots or a greyish-spongy interior are not preferred; when cut, the interior should look fresh and moist.

• The tuber should be firm and heavy
• The skin should be intact and mould-free
• The interior should be fresh-moist, not greyish-spongy

How to Store Taro?

Taro is stored in a cool, dry, dark place for a few weeks; refrigerator moisture can speed up rotting. Once peeled and cut it can darken on exposure to air, so it is recommended to cook it without delay.

Using Taro in the Kitchen

Taro is peeled and used boiled, fried, or added to dishes and soups; in many cuisines it is treated like potato. Wearing gloves while peeling it prevents the hairy skin from causing itching on the hands.

How Is Taro Boiled?

Washed taro is peeled, cut into large pieces, and boiled in salted water until soft; it can then be fried or added to dishes. Well-cooked taro is soft and starchy on the inside.

Frequently Asked Questions

Why isn't taro eaten raw?

The raw tuber contains calcium oxalate crystals that irritate the mouth and throat; thorough cooking eliminates this effect, so taro is always consumed cooked.

Does taro resemble potato?

When cooked, its starchy, soft texture resembles potato; its taste is a bit more nutty and sweet, and it is often used in similar ways in cooking.

Where does taro grow in Turkey?

In Turkey it is grown mostly along the Mediterranean coast, in regions with a suitable warm, humid climate; it can be found in local markets in season.