AKA colocasia antiquorum or colocassia esculenta.Taro is present in many Indian and South East Asian dishes. High in starchy carbohydrates, taro roots look similar to small, brown knobbly potatoes. The root works in both savory and sweet dishes, though it's best in main dishes. The taro is toxic if not cooked properly. With its potato-like texture, taro suits cooking styles such as deep frying in oil, boiling in water and roasting.
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