Label
All
0
Clear all filters

Taro: Uses

Appears in
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About
The roots of wild plants are generally unpleasantly acrid in flavour on account of the presence of crystals of calcium oxalate, which are clustered particularly thickly under the skin. Selection, even in very early times, of the least acrid plants has led to modern cultivated strains, some of which are mild enough to eat raw. However, the calcium oxalate problem can be overcome by peeling and cooking.
When properly prepared, taro has a light, mealy texture like a delicate, floury potato. The flavour is pleasant, light without being insipid, sometimes slightly sweet. As a staple food it provides mainly carbohydrates; it has less protein than potatoes or yams.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title