Natural form

Whole taro corms showing their thick brown fibrous skin and rounded shape.

Shows the distinctive rough brown bark-like skin and irregular corm shape readers will encounter at market.

Produce

Taro

Starchy, nutty corm boiled, steamed or fried; mashed into poi and added to curries.

Taro is a starchy underground corm with brown fibrous skin and white-to-purple flecked flesh and a mild, nutty flavor. It is boiled, steamed, fried or mashed into Hawaiian poi, and simmered into curries and stews across Asia, Africa and the Pacific. It must be cooked thoroughly to break down irritating calcium oxalate crystals.

Taro is the tuberous corm of Colocasia esculenta, an ancient crop domesticated in Southeast Asia and the Indian subcontinent roughly 10,000 years ago. Despite its common name, the taro corm is technically an underground stem, not a true root. It is one of the most important staple crops globally, feeding more than half a billion people, particularly across Hawaii, the Caribbean, West Africa, the Philippines, and throughout Polynesia, Japan, China, India, and Brazil.

When cooked, taro transforms from a firm, gritty corm plagued with calcium oxalate crystals into a smooth, creamy, dense flesh with a starchy, slightly sweet, nutty flavor distinctly earthier than potato. This transformation makes it extraordinarily versatile — it holds its shape well in soups and stews while also yielding to a silky puree. The corm's high starch content gives it excellent thickening power, and its dense texture stands up to frying, steaming, boiling, or baking. Taro also produces edible leaves and young stems (like those used in Caribbean callaloo and Filipino laing), though these must be cooked thoroughly to eliminate irritants.

Measured in: g
Storage: Pantry

Types & varieties

Dasheen

Common Caribbean variety; large corm with fine texture; name often used interchangeably with taro in the Caribbean

Eddoe

Smaller, rounder corm; more common in US supermarkets; slightly nuttier flavor; often has visible rings

Poi taro

Hawaiian variety bred specifically for making poi; purple-streaked flesh

Purple taro

Also called aloha taro; vibrant purple flesh; used for both savory and sweet dishes; more perishable

Chinese taro

Larger variety with pale flesh; common in Cantonese cuisine

Japanese dasheen

Smaller, more granular; favored in Japanese cooking for simmered dishes

Safety: Calcium Oxalate Precautions

Taro's calcium oxalate content demands respect. Raw corm flesh, sap, and skin contain needle-like crystals that cause immediate irritation to lips, tongue, and throat upon contact. Cooking destroys most irritants, but sensitive individuals may still experience mild reactions even with properly cooked taro. The skin is particularly problematic — peel thickly and discard all skin and bruised areas. Never attempt to eat taro raw.

Always wear gloves when peeling and cutting raw taro to prevent skin irritation
Cook thoroughly — test with a skewer; firm but tender indicates readiness
People with kidney stones or calcium-related conditions should consume taro in moderation
Taro leaves and stems require even longer cooking than the corm — at least 20–30 minutes of simmering

Common uses

Poi — the traditional Hawaiian staple made by pounding cooked corm with water until smoothCurries and stews — holds shape while thickening the broth (Philippine ginataan, Caribbean callaloo, Indian saag)Fried — chips, cubes, or slices crisped in hot oil; taro chips are a widely available commercial snackBoiled or steamed — served as a side dish, mashed, or added to soupsBaked or roasted — caramelizes nicely; used in gratins or as a standalone sideCoconut-based dishes — pairs naturally with coconut milk across tropical cuisinesDesserts — used in sweet soups, puddings, and cakes in Chinese, Filipino, and Polynesian traditionsDumplings and pastries — as fillings and wrappers in various Asian cuisinesPounded dishes — West African fufu-style preparations thickened with taroLeaves and stems — cooked greens used in Caribbean callaloo, Filipino laing, and Indian dishes

Tips & pitfalls

Wear gloves when peeling — the raw corm and its sap irritate skin and mucous membranes; this applies even to brief contact during prep
Cut uniformly (1–2 inch pieces) so the dense corm cooks evenly; very small pieces become mushy
For frying: bring oil to 350°F minimum; taro's starch content causes sticking in cooler oil
Test doneness with a skewer — it should slide in with slight resistance; overcooked taro turns mushy in savory dishes
Store dry and unwashed in a cool, dark place for up to 2 weeks; refrigerate in a perforated bag for up to 1 month
Peel thickly — the papery skin is tough and may harbor irritants; remove all skin and any dark or bruised spots
For smoother poi or mash: cook until very tender, then pass through a food mill or ricer while still hot
When using taro leaves and stems, change the cooking water once (blanch then refresh) for milder flavor and to further reduce irritants

Nutrition

112kcal

Energy

469 kJ · per 100 g

Where the calories come from

Protein 5%Carbs 93%Fat 2%

Protein

1.5g

3% DV

Carbs

26.5g

10% DV

Fat

0.2g

0% DV

Fiber

4.1g

15% DV

Sugars

0.4g

of which

Sodium

11mg

0% DV

Notable micronutrients

Vitamin B617% DV

Vitamin E16% DV

Potassium13% DV

Thiamin (B1)8% DV

Magnesium8% DV

Phosphorus7% DV

Source · USDA FoodData Central · Taro, raw

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In the shops

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Good to know

Scientific name: Colocasia esculenta
Plant part: Tuberous corm (underground stem, not a true root)
Origin: Southeast Asia and Indian subcontinent, domesticated ~10,000 years ago
Flavor (cooked): Starchy, slightly sweet, nutty, mildly earthy; denser and creamier than potato
Raw texture: Firm, dense; gritty due to calcium oxalate crystals
Cooked texture: Smooth, creamy, dense; holds shape well when cubed
Must be cooked: Yes — raw taro is irritating and mildly toxic; never eat raw
Season: Year-round in tropical regions; late summer through fall in temperate zones

Substitutes

Sweet potato — Similar starchy texture; easier to find; different flavor but works in most cooked applications
Cassava (yuca) — Comparable density and starchiness; must also be cooked; similar Caribbean and Latin American use
Purple sweet potato — Closest visual match for purple taro varieties; milder flavor
Potato — Universal substitute for texture; lacks taro's nutty quality; use in equal proportion
Yam — Similar density; moister; acceptable in soups and stews but different flavor profile