What are Taro roots?

Taro roots are a type of corm with a high content of carbohydrates and vitamins and often compared with tubers such as potatoes. There are a large number of different types of TARO roots, although the name is generally used to refer to all of them. Corms can range from the size of the fit-in-one to 1 foot (about 30 centimeters) or more to length. When harvesting and cropping for sale, the roots have a thick brown skin that can be covered with small hairs or needles, while the inside of the root is a very pale color sometimes colored purple. When cooking, the root is a common basis in many countries, including Indonesia, India, Japan and Africa, and can be cooked in almost the same way as potatoes, even if it has a little sweeter, nutch and unique undertone that some consider unpleasant.

substance known as calcium oxalate crystals can be found in the roots of TARO. Different varieties, and even differently grownThe roots of the same varieties can contain much higher levels of crystals than others. Not all roots contain harmful levels. When handling and consuming TARO roots, crystals can cause irritation resulting from allergic reactions on the substance and physical contact with crystals that can create small tubs that lead to redness, irritation and potential problems such as kidney stones. For this reason, the roots should only be eaten after they are cooked and peeled, and are safer as soon as they cook, after cooking reduces the amount of crystals in the Corm.

The choice of TARO roots from the market is similar to choosing potatoes. They should be careful and feel hard when they hold. The roots and hairs on the surface should be pliable and not too dry or fragile, which could indicate that the root is old. Roots that have small buttons on the surface, although buttons can be eaten. Taro, which is mushy or has free odor, should be avoided.

One of the most famous Taro recipes is poi and is made in Hawaii and Indonesia as cheap food. It is prepared by cooking Taro roots until it does not play, and then crushes the roots of some water and sometimes with sugar until it creates the paste. In the soups and steamed paintings, the TARO root can be used as starch thickeners similar to potatoes, as in some Japanese steaks that include fish and other meat. The very popular way to prepare the roots of TARO, especially in the areas of India, is to cut the roots into small discs; Everyone of cumin, turmeric and salt will smear it; And then fry the wheels in the oil until they are hesitant on the outside. Then they can be eaten as a snack or attachment.