taro root

Taro root, also known as "Arbi" in India or "Dasheen," is a starchy, underground tuber that has a brown, rough, and fibrous outer skin. The tuber is typically small to medium in size, oval or round in shape, and has a slightly hairy texture. Once peeled, the inner flesh is white or pale purple, with a dense, starchy consistency similar to a potato.Taro root has a mildly sweet, nutty flavor when cooked, and it becomes soft and creamy, making it ideal for roasting, boiling, frying, or mashing. It is commonly used in stews, soups, curries, and stir-fries. In some cuisines, the leaves of the taro plant are also used in cooking, although both the root and the leaves must be cooked thoroughly to neutralize naturally occurring toxins.Taro is rich in dietary fiber, vitamins (such as vitamin E and C), and minerals like potassium and magnesium. It is a popular ingredient in many tropical and subtropical regions, valued for its versatility and nutritional benefits.