Taro

The general name for a family of tropical tubers, taro is a staple in Asia, the Pacific Islands and the West Indies. Brown skinned, their flesh ranges from white and pink to purple. Taro cannot be eaten raw as it contains indigestible substances, but these are neutralised after cooking. Like potato, taro can be boiled, steamed or used in soups and stews. Taro starch used in Asian cooking is similar to arrowroot.