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Asian taro
Scientific Name: Alocasia odora
Family: Araceae
Category: Monocot
Growth: Forb/herb
Duration: Perennial
Other Names:
Taro: A Culinary Staple in Asia and Beyond
Taro, often enjoyed in both sweet and savory dishes, is a versatile root vegetable with a rich history and global presence.
Common Names
- Taro
- Yam (sometimes used interchangeably, but technically distinct)
- Karkalo (in Nepali, specifically for the plant)
- Pindalu (in Nepali, specifically for the root)
- Satoimo (Japanese for taro root, meaning "potato root")
Distribution and Habitat
- Wild forms of taro are found in various parts of South Eastern Asia.
- It has spread eastward to the rest of South East Asia and the Pacific region.
- Taro is extensively used in South Asia, particularly in Kerala, India.
Morphological Characteristics and Uses
- Taro is described as a purple root vegetable, similar in some ways to a sweet potato.
- The main tuber is large and fat, with smaller, baby-sized tubers found along the stringy roots.
- It can be found fresh or frozen in Asian stores in the UK and US.
- Taro is used in various forms, including:
- Cakes
- Rice dishes (steamed with rice)
- Soups
- Desserts (e.g., taro tapioca pearl dessert)
- Chips
- Dumplings
Historical and Cultural Significance
- Travelers in Asia, especially China, historically carried dried or smoked taro.
- Taro cakes are a traditional Chinese New Year and Dim Sum favorite.
- Eating taro during the Chinese Moon Festival (Mid-Autumn Festival) started during the Qing Dynasty.