What Is Taro?
A starchy root vegetable with a mildly sweet, nutty flavor and a texture similar to potato, widely consumed in tropical and subtropical regions.
What Does Taro Taste Like?
Taro has a mildly sweet, nutty, earthy taste with earthy, subtle sweetness aromas.
- Taste
- Mildly sweet, nutty, earthy
- Texture
- Starchy, dense, smooth, sometimes slightly fibrous
- Aroma
- Earthy, subtle sweetness
- Acidity
- Low
Technical Metrics
Nutrition Facts
Per 132g (approx 1 cup cubed)Chef’s Secret
Always cook taro thoroughly to neutralize the calcium oxalate crystals; boiling or steaming for at least 20-30 minutes is recommended.
Taro Substitutes & Ratios
The best substitute for Taro is Potato (Yukon Gold or Russet), used at a 1:1 ratio. Good for texture and thickening, but lacks the distinctive nutty flavor.
| Substitute | Ratio | Best for |
|---|---|---|
| Potato (Yukon Gold or Russet) Best | 1:1 | Good for texture and thickening, but lacks the distinctive nutty flavor. |
| Sweet Potato | 1:1 | Adds sweetness and similar starchiness, but different flavor profile. |
| Yucca (Cassava) | 1:1 | Very starchy, good for frying and boiling, but different flavor and texture. |
| Yam | 1:1 |
How to Choose & Store Taro
- Choose firm taro corms without soft spots or sprouts.
- Store in a cool, dry place.
What Pairs Well With Taro?
- Coconut milk
- ginger
- garlic
- curries
- stews
- pork
- seafood
- sugar.
Frequently Asked Questions
What does Taro taste like?
Mildly sweet, nutty, earthy Earthy, subtle sweetness
What is a good substitute for Taro?
The best substitute is Potato (Yukon Gold or Russet) (1:1). Good for texture and thickening, but lacks the distinctive nutty flavor.
How do you choose and store Taro?
Choose firm taro corms without soft spots or sprouts. Store in a cool, dry place.