Taro / Colocasia Corms


Taro Corms, whole and cut [Taro (Polynesian); Kalo (Hawaiian); Colocasia (Rome); Kolocasi (Cyprus); Ocumo, Cocoyam, Madumbi, Nduma (Africa); Macabo (Cameroon); Khoai mo, khoai so (Vietnam); Laing (Philippine); Dasheen, Eddoes (Caribbean); Malanga cabeza, Malanga islena (Cuba); Arvi, Colocasia (India); Talas (S.E. Asia); Dalo (Fiji); Cara (Brazil); Calaloo (Caribbean, leaves only); Yautia (Puerto Rico); Colocasia esculenta]

Probably native to the wetlands of Malaysia, taro was carried throughout the Pacific as far as Hawaii by seagoing canoe, and by traders as far as ancient Egypt and Rome. In more modern times it has been carried to all tropical and near tropical regions, including Africa and Central America. Cold tolerant varieties are grown in China, Korea and Japan.

Taro Corms (called taro root) are short underground stems rich in starch. Unlike most starchy vegetables they are high in amylose, a starch soluble in hot water, and contain 3% sugar, which makes them somewhat sweet. Taro is indigestible raw and can cause severe gastrointestinal distress if not properly prepared and cooked. The photo specimens run up to about 5 inches long, 2-1/2 inches diameter and about 5 ounces

More on Arums.
See also Taro Leaves & Stems



Girl Eating Poi A well known use of taro in the U.S. is for making the Hawaiian staple "poi". Taro corms are peeled, boiled, then mashed on a board with special masher tools, usually of stone, and usually by the men. The mash is then adjusted with water to make the desired thickness, "one finger", "two finger" and "three finger" (the thinnest). It may be eaten fresh or fermented for a few days when it will be a little sour and smell similar to yogurt. "Table Taro" is Taro steamed and served whole or as chunks like Potato, and Taro Chips are also made. Hawaii grows both wetland and dryland varieties of Taro.   Painting "A Kamaaina" (1901), by Grace Hudson, copyright expired.

All across Oceania (the remote Pacific Islands) taro is used similarly to how it is used in Hawaii, boiled, baked, and roasted. This is part of Polynesian and Micronesian culture. Earliest evidence of use is from the Solomon Islands, predating 20,000 BP (Before Present).

In India, recipes call for taro corms as "colocasia root". They are used as chunks in Curries and Sambars in South India. Colocasia stems are also used, and in some areas the leaves also, but rarely the flowers. We cover leaves and stems on a separate Taro Leaves & Stems page.

In ancient Rome, colocasia root was boiled and served with sauces or boiled along with meats, much as potatoes are today. Because it was imported from Egypt, colocasia disappeared from Europe upon the fall of the Roman Empire, except for Cyprus where it is still grown and cooked as kolokassi.

Buying:

  Taro corms are widely available in North America, due to their common use by Hispanic, Southeast Asian, Caribbean, Hawaiian, African and other communities of tropical and subtropical origin. They should be firm and unwrinkled, with no soft spots or mold. Select the larger ones, as they will be easier to peel.

Storing:

  Store like potatoes, in a cool dry place with no direct sunlight. They will keep for a week or so.

Cooking:

  Taro corms must be peeled to remove toxic Oxalic Acid and Calcium Oxalate in the skins (see Health & Nutrition). Cooking time is short, 10 to 15 minutes for 3/4 inch cubes, but it will hold its shape well if cooked a bit longer. Some people cook them skin-on and peel after when they're less slippery. In this case, the cooking water should be discarded.

Subst:

  Boiling potatoes make an acceptable substitute in some recipes, but they will have a less silky texture, be less sweet, and take longer to cook. They cannot be used for things like Poi where exact flavor, texture and cooking properties are critical. Other than for Poi, Malanga makes an excellent substitute.

Health & Nutrition - Oxalate

Taro leaves, stems and corm skins all contain both soluble oxalic acid and sharp crystals of calcium oxalate, both types being serious health problems if not used with discretion.

Peeling and cooking the Taro corms removes the Oxalic Acid and Calcium Oxalate. This makes the corms harmless in even large quantities, demonstrated by the prevalence of Taro in the cuisines of Southeast Asia, and in particular the Pacific Island regions, including Hawaii.

Taro Leaves and Stems are another matter entirely, but on this site they are covered on our Taro Leaves & Stems page.

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