Root Vegetable, Tuber | Vegan Gluten Free Low Fat

Grey Taro Root

Colocasia esculenta var. antiquorum Allergen-Free
Grey Taro Root

Sourcing & Taxonomy

  • Family Araceae
  • Primary Cuisine East Asian|Southeast Asian|Pacific Islander|African
  • Seasonality Year-Round
  • Source Taro Plant (Colocasia esculenta)

The Forktionary Angle

""

Definition

A starchy, edible corm from the taro plant, characterized by its greyish-white flesh and mild, subtly sweet flavor.

Sensory Profile

TasteMild, Subtly Sweet, Earthy
TextureStarchy, Floury, Dense (like potato)
AromaMild, Earthy
AcidityLow

Technical Metrics

Nutrition Facts

Per 130g (1 medium corm)
Calories112 kcal
Total Fat0.2g
Saturated Fat0.1g
Trans Fat0g
Cholesterol0mg
Protein1.5g
Total Carbohydrate26g
Dietary Fiber4g
Total Sugars0.5g
Calcium20mg
Iron0.5mg
Potassium590mg

Chef’s Secret

Boiling taro in salted water before using in stir-fries or mashes helps tenderize it and draws out any residual bitterness, ensuring a smoother texture.

Substitutions

Best Match

Yellow Taro Root

1:1

Identical in texture and flavor profile, only difference is color.

Potato (e.g., Russet)

1:1

Good for texture in savory dishes, but less nutty flavor.

Sweet Potato

1:1

Offers sweetness and similar texture, but a different flavor profile.

Yucca (Cassava)

1:1

Very starchy, requires thorough cooking, similar texture when mashed or fried.

Buying Guide

Choose firm, heavy corms with no soft spots; avoid any signs of mold or sprouting.

Flavor Pairings

Coconut milk pork fish curry stews roasted meats.

Recipes Using Grey Taro Root

Ajiaco Cubano image 194
Cuisine Course Cuisine North American

Ajiaco Cubano

Embark on a culinary journey through time with this authentic Ajiaco Cubano recipe! This hearty Cuban stew, a true reflection of Cuba's rich and diverse heritage, is a celebration of flavors from Indigenous roots to Spanish, African, and Chinese influences. Fernando Ortiz famously described Cuban cuisine as a 'mestizaje'—a vibrant blend of cultures—and this Ajiaco embodies that spirit perfectly. Imagine tender chunks of affordable, Cuban-style cut meat simmering alongside a medley of indigenous root vegetables like potatoes, yuca, malanga, and sweet potatoes, enhanced by the sweetness of pumpkin and turnip, and a hint of exotic spices. This isn't just a meal; it's a story told through every delicious bite. Learn the secrets passed down through generations, from 1925 cookbooks to modern Cuban kitchens, and create a dish that's both comforting and historically significant. Serve with crusty bread and fresh fruit for a truly authentic Cuban experience.

See Complete Recipe