What does Taro taste like? Is this what you want to know? Are you drawn to unusual vegetables such as taro at the grocery store? Do you long for the day when you can cook them? What if the flavor isn’t what you like? I am sure such question are hovering in your mind right now. Hence, in this article, I am going to write in detail about how it tastes, how you can eat it and a lot more. Just read on.
Taro is a strange-looking root with a purple-tinged color. Many people don’t try it because they aren’t sure if they would like the taste of it.
So, what does taro taste like?
Taro seems to be a mix of potato, sweet potato, and parsnip. However, it has a stronger, nuttier taste. Taro is toxic and should not be eaten raw. However, if cooked correctly the root as well as the leaves can have delicious flavors and many health benefits.
We love taro and would love to encourage you to try this versatile vegetable!
We’ll take a closer look at these tiny purple roots to discover how to get the best of their delicious flavor.
What is Taro?
You may have never heard of Taro before, because it was only available in Asian grocery shops for quite some time.
Perhaps you saw it on a menu or in the grocery aisles, but didn’t know much about it or how to prepare it.
Taro is gaining popularity because of its incredible flavor and health benefits.
Taro is loved for its versatility and ease-of-preparation. It can also be prepared using many different cooking methods.
What is taro exactly? Taro is a Southeast Asian plant. It is widely consumed as part of the diets in Asia, Africa and China.
The plant itself is made up of a large root called the taro root and big green leaves. The root and leaves are toxic when raw, but can be eaten if cooked.
Taro root’s appearance isn’t always very appealing – it can be a somewhat knobbly root with rough brown hair.
This skin conceals a starchy white flesh with purple flecks.
Taro is believed to be one of the first plants that humans cultivated as food.
How to eat Taro?
This should give you an idea of how taro is eaten.
Taro should always be prepared before it can be eaten.
Taro can be boiled, mashed, or chopped and added to curries or casseroles. You can roast, braise, or fry it.
The most well-known American bubble tea flavor is taro. This refreshing, sweetened chilled caffeinated drink is also known as boba.
Is Taro Good For You?
Taro is a root vegetable that has amazing health benefits. Most nutritionists agree that it is very good for you.
High in fiber and other nutrients
This versatile root is rich in fiber which helps to satisfy your hunger and keep you satisfied.
Taro root is three times more fiber than other root vegetables like potatoes and has a relatively low calorie count.
Taro root is also rich in nutrients like potassium, magnesium and vitamins C, E.
It helps to control blood sugar
Taro root’s carbohydrate type – fiber or resistant starch – both slow down digestion and help reduce blood sugar spikes after meals.
This can help regulate blood sugar levels by slowing down the release of energy and avoiding sudden spikes or crashes.
Lower Cholesterol
These same properties can help lower cholesterol.
Research has shown that lowering cholesterol can reduce your risk of developing heart disease.
High levels of Antioxidants
Taro root is rich in antioxidants, which are compounds that can help protect the body from oxidative stresses.
Although preliminary research suggests that antioxidants may lower the risk of developing cancer, more research is needed.
Maintains Good Digestive Health
The fiber and resistant starch found in taro root cannot be digested by the small intestine or stomach.
Instead, they are passed through the colon where bacteria ferments them to make short-chain fatty acid.
This encourages the growth and maintenance of good bacteria in your large intestine. It may also protect you from colon cancer and inflammatory bowel disease.
Aids In Weight Loss
We all know that there is no magic potion for weight loss. However, taro root can help you eat healthier.
Taro root can give you a satisfying feeling and a lot less calories. This will help to burn more fat and possibly reduce your overall body fat.
Are you impressed with taro root thus far? We hope that it tastes as delicious as it sounds, considering all the benefits!
Let’s have a closer look at how taro root tastes.
What does Taro Root taste like when it is boiled?
Taro tastes very similar to a potato when boiled in water. However, it has a stronger flavor and has nutty undertones.
Although some people believe that boiled taro tastes like nothing, it can be paired with subtle flavors such a fish or vegetables.
But taro can be boiled in sauces and casseroles to bring it back to life.
This amazing root vegetable acts like a sponge and soaks up flavors while maintaining its consistency.
This is why most recipes for braised or boiled taro require the use of some kind of sauce.
What does Taro Root taste like when it is roasted?
The flavor of taro when it is roasted is completely different from taro when it’s boiled.
Roasted Taro is sweet because the sugars in the taro’s carbohydrates have been caramelized.
Although roasted taro has a similar flavor to sweet potatoes, the texture is more like a roasted root vegetable.
It is best to serve it with a sauce or a juicy dish, such as a meaty casserole.
How does Taro Root taste when it is fried?
Fried taro is a delicious way to prepare taro.
Taro is fried and has the same sweet flavor as roasted taro, but it absorbs other flavors.
Fried taro is also more juicy and succulent than roasted.
If you haven’t tried taro before, we think frying is the best way to try it!
I guarantee that you will not be disappointed if you add grated or finely chopped taro to your next stir-fry!
What is the Texture of Taro Root?
Taro’s texture in its raw form is similar to a sweet potato or potato.
Taro is used to add texture to dishes, such as a mash, or a taro fry.
However, taro can go through something quite strange when it is steamed. The texture of the taro root will become softened but not as firm as a custard.
It can hold its shape in curries and casseroles, while acting as a sponge to absorb the flavors.
What does Taro Root smell like?
This is an odd fact! Taro fragrances are actually available from some perfume companies!
You might wonder why anyone would want to smell like root vegetables. We love potato fries but we wouldn’t spray the ‘essence’ of fries on our bodies.
Why does taro smell so good?
All of it goes back to bubble tea! This sweet and delicious drink has a heavenly fragrance that has found its way into perfumes and scents.
You can also buy bath melts and candles scented with Boba tea!
Taro’s smell will vary depending on how it was cooked. Boba tea is sweet and milky with vanilla overtones.
Taro root that has been fried, roasted or fried will smell very similar to roasted sweet potatoes or parsnips. However, boiled or mashed taro roots will taste just like potato when prepared in the same manner.
What does Taro Leaves taste like?
Taro leaves are similar to spinach and chard when cooked but have a slightly nutty flavor.
In many recipes, such a frittata or pasta bake, you can substitute spinach with cooked taro leaves.
Taro leaves can be toxic if eaten raw so they must be cooked thoroughly before being consumed.
They should be boiled for at least 45 minutes before being eaten, according to nutritionists.
Similar Questions
Do you want to give taro a try, but have more questions? You don’t have to worry!
What is the best way to cook Taro?
Taro is an unusual ingredient, but it tastes great when prepared in the right way.
Taro should be consumed as soon as possible after it is cooked. The texture of the taro will change as it cools.
When it is cold, the cooked root vegetable will turn dense, waxy and gummy. This does not sound very appetizing.
There are many ways to cook taro. It all depends on the dish you serve it with.
These are the best ways you can cook taro.
Boiled Taro
Cut the taro into small pieces. Put the taro in a saucepan of cold water. Let it boil for about 15 to 20 minutes or until it is tender when pierced using a knife.
Serving suggestion: The boiled taro root is great with fresh steamed fish or vegetables, especially with a light sauce/butter dressing.
Roasted Taro
The taro should be prepared as for boiling. However, the taro should only be parboiled for 10 minutes to make it tender. Pre-heat the oven to 400°F. Roast the parboiled taro for 10 mins until it is golden and caramelized.
Serving suggestion: Roasted taro is a delicious side dish that can be served with braised belly pork or a roast dinner.
Stir -Fried Taro
Taro can be sliced very thinly or grated. This will allow it to cook quickly when stir-fried.
Serving suggestion: Combine your taro root and ginger with noodles, shrimp, and noodles for a fresh, delicious stir-fry.
Taro is also available in other great ways.
Taro fries can be made the same way as sweet potato fries. Absolutely delicious!
Pancakes – Taro can also be grated into pancakes for a sweet, nutty taste and an interesting texture.
Casserole- Taro can be used in place of parsnips or potatoes in a casserole. It will thicken the sauce and absorb the flavor. You won’t regret using taro root for your next pot roast.
Spinach swap – Taro leaves can be used in place of spinach, but are often forgotten. They should be cooked in boiling water for at most 45 minutes.
Alternative to potato – Taro root is a tartar root that can be baked in the exact same manner as potatoes, but may be slightly more dry. This way, taro should be served with something moist like buttery sauce or oily fish.
What is Taro Root similar to?
Exotic vegetables such as taro can be difficult to find in grocery stores because they are usually only available in Asian markets.
If you have a recipe that calls for taro, this can be disappointing. Don’t despair, there is always a substitute!
What can you substitute for taro if you don’t have it in kitchen?
The sweet potato is the closest substitute to taro. Both are similar in taste, particularly when roasted or fried. Sweet potato will taste slightly more like taro.
Parsnips can be used as a substitute for taro, even though it may sound unusual. Parsnips share a lot with taro in both flavor and texture.
Parsnip can also absorb flavors well, but the parsnip taste may be stronger than taro root.
Yucca root can also be used in the same manner as taro root, and can be fried or mashed in the exact same way.
Is Taro Toxic?
The taro plant is toxic. All parts are toxic if consumed raw.
The good news about taro is that both its roots and leaves can be cooked and eaten. This makes it a healthy and delicious addition to your diet.
Taro is toxic because it contains high amounts of calcium oxalate. This toxic ingredient can cause kidney stones and irritation.
The calcium oxalate in the taro root is destroyed during cooking, which makes it safe and healthy to eat.
The outer coating of taro root can cause skin irritations. It is thick and hairy.
When peeling the outer skin, it is recommended to use thick rubber gloves and to place the vegetable under running water.
Best taro recipes
Taro Bubble Tea
Taro bubble tea, a variation of pearl milk teas that we all love, is called Taro. This blends purple taro with tapioca pearls. It’s a great snack for afternoon!
Taro Coconut Tapioca Dessert
This recipe is a must-try if you love Asian desserts. This soup is thick and sweet, so it should be refrigerated for at least one day before being eaten.
This dessert is best when it’s cold.
Taro Fries
Switch to taro fries, a healthier alternative to potato fries. These semi-sweet fries pair well with spicy Sriracha ketchup.
The Taste of Taro Expressed Through Popular Dishes Around The Globe
As we have discussed, Taro’s flavor will vary depending on the combination of ingredients. Let’s take a look at some popular taro flavors in these dishes.
1.1 Taro Milk tea
A combination of tea, milk and tapioca pearls creates a creamy, sweet cup of taro tea. The drink tastes similar to a mix of mixed nuts and vanilla, with a grainy texture that is similar to walnuts and blended pecans.
However, mixed reviews about the taro milk-tea flavor profile have also been reported. It is not just plain vanilla, but it tastes more like cereal milk once you’ve had enough.
1.2 Taro Smoothies/ Yogurt/ Tong Sui – with Ice Cream Flavor
These desserts bring life to the bland taste and purple color of boiled taro root.
Remove any blemishes or rough skin. Cut the raw taro corm into small pieces and boil them until soft enough to pierce with a fork. Blend the boiled taro in a mixer with a little coconut milk, 3 tablespoons of white sugar, some water and a pinch of tapioca.
It is mild, pleasant and slightly earthy in taste. A glass of vegan milk-taro smoothie is not the only thing mashed taro roots could make.
On medium heat, boil the peeled taro root with whole milk, cream and sugar. After straining the liquid, chill it in the refrigerator overnight to make ice cream.
Taro flavored yogurt can be difficult to find in common frozen yogurt unless you live in Asia. You should add taro powder to the frozen yogurt.
These dishes, whether taro-flavored yogurt or ice cream, do a great job of complementing the starchy and earthy flavor of taro. They also add a touch of tartness.
This is an interesting fact. You can mix almost all of the ingredients (peeled Taro root cubes and coconut milk, water tapioca pearls and rock sugar candy) into a Tong Sui bowl in just over an hour.
This sweet sugar custard or soup is served at the end a meal in Cantonese cuisines like China, Hong Kong, and Malaysia.
1.3 Taro Paste
This dish is a Chinese invention. Taro can be enjoyed in China as a delicacy, boiling it and then dipping it into white sugar.
Northern Chinese use taro to make their own improvised dishes using their variety of braised or steamed proteins, including beef and pork. People in the south tend to eat lighter dishes such as taro dumplings, pan-fried Taro cake, Taro Pie, Taro Puree, Tong Sui and Taro Pie.
Taro paste was created in Chaoshan, Guangdong. This is made from mashed taro, drizzled with lard/fried onions oil, and sweetened with chestnut syrup. The paste can be modified by adding coconut cream or sweet corn to it before being served with ginkgo nuts.
- Savory Dishes
Taro is a well-known flavor-enhancing ingredient in many savory recipes. What does taro taste like when it hides its identity behind all the flavor bangs?
2.1 Laing
Bicol province, Philippines is where Laing was born. It is a Southeast Asian country. This dish’s stars are the dried taro leaves. These leaves are cooked in coconut milk, chopped onions, sliced ginger and crushed garlic. For a richer flavor, you can add Bagoong (shrimp paste), instead of the spices.
Siling Labuyo (Filippino Red Chilies) can be used for seasonings. This dish can be used with steamy hot rice.
- Arbi masala
Taro, a tropical potato, is eaten by Indians more than potatoes. Taro is an Indian staple. It’s not the usual purple taro. Instead, it has a white hue. It’s milder, blander, and has a more subtle flavor.
Arbi masala is a Northern Indian dish that is a household favorite. Arbi (taro root), is fried in Indian aromatic spices such as coriander, coriander, and chilies. You can eat Arbi masala along with warm dal (Indian lentil curries) or roti (a flatbread) to make it taste like a local.
This is a national dish that’s served during fasting periods at religious festivals. Gravy may be added to the side for an optional garnish. Although it may look savory, the dish can be served alongside a cup or tea. You might even find it to steal the show at tea parties and amaze your guests.
2.3 Chirino Me Kolokasi & sauteed Poulla
These recipes show how to cook taro in Cyprus economically. In a large skillet, fry the pork with Kolokasi (the Greek term for taro). Once they are cooked, transfer them to a pan with celery and onion. Add tomatoes, celery, onions, and spices. When the sauce is ready, add the mixture to a saucepan and cover with a lid. Let the sauce simmer for at least 30 minutes or until the pork is tender.
Cypriots don’t waste any food on taro. For a touch of sweetness and tartness, sauteed poules are small cormlets that attach to taro corms.
2.4 Fried Kilkass Spinach Stew
This basic Mediterranean soup was created by the Lebanese. Kilkass (taro), a basic Mediterranean soup, is commonly prepared in Lebanon with lentils and lamb shanks or tahini sauce. This stew is great for those who don’t want to be couch potatoes and only need some leftovers.
Frozen taro root, spinach and chopped onion. Add a quarter of a lime. Mix the ingredients in olive oil. Let the stew simmer for 40 minutes.
It can be served over Basmati rice, bread or fideos (Vermicelli pastas) with stir-fried salty cilantro and garlic.
2.5 Achu Soup
This yellow saffron soup is typical Cameroonian home-cooked style dish. In a pressure cooker, cook beef with salt, Scotch bonnet/Habanero and bouillon powder. Boil the skin and tripe of cows. Remove the meat and reserve the broths for later use. Blend the broths with Achu spice, ground limestone, palm oil, and blend until smooth.
Mash the Achu Cocoyam, or taro, into a puree and wrap it in a plastic wrapper. Serve the puree wrapped with the yellow Achu soup.
Wrapping up
What does taro taste like?
I am sure through this lengthy post you have learned more about Taro and its taste along with other things related to it. If anyone asks, you can now also answer the original question: what does Taro taste like? In a word, it is sweet and nutty, more like sweet potato.
Taro is great for making delicious desserts and other dishes. We recommend you to try the above recipes I have mentioned. And after a few attempts, you would be a master in such recipes.
