Taro root

Taro root is a starchy, tuber with rough, hairy skin. The flesh can be white, purple, or pink with a nutty, earthy flavor. Used in sweet and savory dishes.

 It is used in stews, curries, and as a filling for dumplings. In sweet preparations, it’s used in desserts like taro bubble tea, taro cakes, and taro-flavored ice cream. In some Asian cultures, taro is considered a staple crop.

Sometimes referred to as ‘elephant ears’ due to the plants large leaves, taro is also called ‘dasheen.