taro

Taro is a starchy root vegetable originating from Southeast Asia and the Pacific Islands. It has a brown, thick, and rough outer skin with white or purple flesh inside. Taro is rich in carbohydrates and dietary fiber, making it a good energy source. It is commonly cooked by boiling, baking, or frying and is used in dishes like poi, taro chips, and desserts. Taro must be cooked before eating, as raw it contains compounds that can be harmful. Its mildly sweet and nutty flavor makes it a versatile ingredient in both savory and sweet recipes.