The Popularity of Taro in Dishes and Drinks

When you visit your local tea house, you are likely to see more than one item containing taro on the menu. If you are wondering what this ingredient is and why it is so popular, then continue reading.

Looking at Taro

Taro is a tuberous vegetable that is native to India and Southeast Asia, and it is considered a staple in Hawaii, the Caribbean, China, and Africa. Taro root comes from the taro plant and, when cooked, both the root and the plant’s leaves can be consumed. On the other hand, both parts are toxic if eaten raw. Taro is starchy and often prepared in the same ways that potatoes are prepared. However, taro has a more complex flavor and has 3 times the fiber of a white potato. Additionally, taro is a good source of vitamin C, vitamin A, vitamin E, potassium, and iron.

Cooking with Taro

As a general rule, you should go about cooking taro in the same way that you would a potato or sweet potato after removing the outer layer. Because it is such a versatile vegetable, taro is used in countless dishes, both savory and sweet. Fried, baked, roasted, boiled, mashed, simmered, or steamed, taro is enjoyed in many ways and can be eaten alone or mixed into just about any type of cuisine.

Uses for Taro

Hawaiians hold the root sacred and you might see it at a luau in the form of a purple paste called poi . In India, the root is often cubed and added to curries. Because of its rich and nutty flavor, taro is used to flavor desserts and drinks, to make pies and pancakes, and to create snacks like taro fries and chips.

Are you ready to give taro a try? If so, then come and see us at Happy TeaHouse & Café , where we serve taro flavored smoothies and bubble tea near Houston. If you would like to learn more about our tea house’s menu or pearl tea options, please give us a call today at (713) 469-3275.

Leave a Comment

Your email address will not be published. Required fields are marked *