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chinese taro
Scientific Name: Alocasia cucullata
Family: Araceae
Category: Monocot
Growth:
Duration:
Other Names:
Taro: A Culinary Root Vegetable
Taro, known for its use in various cuisines, particularly in Asian dishes, is a nutrient-rich root vegetable with a distinctive flavor profile.
Common Names
- Taro
- Chinese Taro
- Dasheen (sometimes specified as 'Chinese' Dasheen)
Nomenclature
- Family: Araceae
Distribution and Habitat
- Taro grows widely in India, China, and Japan, as well as in some Caribbean countries.
- It is cultivated as a root crop throughout the humid tropics.
Morphological Characteristics
- The taro root has a starchy quality similar to a potato.
- Its flavor is described as a cross between a potato and a chestnut.
- It is a cylindrical root.
Culinary Uses
- Taro is commonly used as a main course.
- It is a key ingredient in taro cake, a popular dim sum dish, often enjoyed during Chinese New Year.
- It can be steamed, sliced, and pan-fried.
- It is used in dishes such as niangao, a dense pudding.
- It's used to make a taro tapioca pearl dessert.
Considerations for Handling
- When working with unshaven taro, it's noted that special care might be required.
Interactions with Other Organisms
- Scallops, mushrooms, shrimp, and Chinese bacon are common additions to taro cake.
Further Information
- dict.cc German-English Dictionary
- TripAdvisor
- MyFitnessPal.com's food database