• Taro root is a starchy tuber with a rough, brown, fibrous outer skin and creamy white flesh with purple flecks.
• Naturally rich in carbohydrates, dietary fiber, potassium, and vitamins E and C.
• Mildly nutty, slightly sweet flavor when cooked.
• Gluten-free and a good source of energy.

Uses:

• Commonly boiled, steamed, or roasted as a side dish.
• Used to make creamy soups, stews, or curries.
• Perfect for frying into chips or mash for a healthier carb alternative.
• A popular ingredient in desserts, including taro ice cream, pudding, or bubble tea.
• Can be incorporated into bread, cakes, and dumplings for added texture and flavor.

Profile:

• Type: Root vegetable.
• Texture: Firm and starchy when raw; soft and creamy when cooked.
• Flavor: Mildly nutty and sweet.
• Versatile in savory and sweet dishes.

Description:
Taro root is a versatile, nutrient-rich tuber grown in Thailand. Known for its distinct texture and subtly sweet, nutty flavor, it is a staple in many cuisines worldwide. Whether boiled, roasted, or fried, taro adds depth to savory dishes and a unique element to desserts. Rich in essential nutrients, taro is a healthful addition to various culinary creations, providing both taste and nourishment.