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Taro roots are high in carbohydrates and vitamins and are similar to potatoes. They contain calcium oxalate crystals, which can cause irritation if not cooked and peeled. Taro roots are used in many dishes, including poi, stews, and fried discs.
Taro roots are a type of corma that is high in carbohydrates and vitamins and are often compared to tubers such as potatoes. There are many different types of taro roots, although the name is used loosely to refer to all of them. Corms can range in size from a suitable palm to 1 foot (about 30 centimeters) or more in length. When harvested and cut for sale, taro roots have a thick, brown skin that may be covered with small hairs or needles, while the inside of the root is a very pale color sometimes tinged with purple. In cooking, the root is a common staple in many countries, including Indonesia, India, Japan and Africa, and can be cooked much like a potato, although it has a slightly sweeter, more nutty flavor and unique undertone. which some find unpleasant.
A substance known as calcium oxalate crystals is found in taro roots. Different varieties, and even roots of the same variety grown differently, can contain much higher crystal levels than others. Not all roots contain harmful levels. When handling and eating taro roots, the crystals can cause irritation resulting from an allergic reaction to the substance and from physical contact with the crystals, which can create small abrasions that lead to redness, irritation, and potential problems such as kidney stones. For this reason, the roots should only be eaten after they have been cooked and have been peeled, and are safer to handle once boiled – after cooking it reduces the amount of crystals in the corm.
Choosing taro roots from a market is similar to choosing potatoes. They should feel firm and heavy when held. The roots and surface hairs should be pliable and not excessively dry or brittle, which could indicate that the root is old. Roots that have small knobs on the surface are generating new growth, which some cooks find undesirable, although the knobs can be eaten. Taro that is mushy or has a bad smell should be avoided.
One of the most famous taro recipes is poi, and it is made in Hawaii and Indonesia as an inexpensive meal. It is prepared by boiling taro roots until soft and then mashing the roots with a little water and sometimes sugar until it forms a paste. In soups and stews, taro root can be used as a starchy thickener similar to potatoes, as is the case with some Japanese stews that include fish and other meats. A very popular way to prepare taro roots, especially in parts of India, is to cut the roots into small discs; coat each one with cumin, turmeric, and salt; and then fry the rounds in oil until crispy on the outside. They can then be eaten as a snack or side dish.
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