Taro is the common name for the corms and tubers of several members of the Araceae plant family. A perennial plant, taro is native to the tropical regions of south India and south east Asia. It is primarily grown as a root vegetable for its edible starchy corm but it is also consumed as a leaf vegetable. The corms are prepared for eating by boiling, steaming, baking or frying as chips.
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Taro
Taro
PRODUCT INFO Thai taro corms widely vary in appearance, depending on cultivation time, soil, and climate. The corms are generally small to medium in size, averaging 12 to 13 centimeters in length, and are round to oblong in shape. Each taro plant produces one central corm, and the cormâ??s variegated dark to light brown skin is rough with an uneven, scaly texture comprised of faint horizontal rings and fiber-like hairs. Underneath the surface, the flesh is dense, dry, and starchy, primarily white with subtle purple speckling. Thai taro must be cooked, developing a smooth, thick, sticky, and semi-fluffy consistency. The flesh has a mild, earthy, sweet, nutty, and subtly musky flavor. In addition to the corms, the plants produce large dark green heart-shaped leaves on long stems, connecting into the corms. The young leaves are edible when cooked, providing a vegetal, grassy, and green flavor. USES Thai taro is an excellent source of fiber to regulate the digestive tract, vitamin E to protect the cells against free radical damage, potassium to balance fluid levels, and vitamin C to strengthen the immune system while reducing inflammation. The corms also provide copper to develop connective tissues, calcium and phosphorus to build strong bones and teeth, magnesium to regulate nerve functioning, and other amounts of B vitamins, iron, zinc, vitamin K, and manganese. In addition to the corms, Thai taro leaves are a rich source of vitamin K to assist in faster wound healing, vitamin C to boost the immune system, and other nutrients, including iron, calcium, vitamins A and E, magnesium, and vitamin B2 SEASON Thai taro is available year-round.
Taro root is a starchy tuber known for its nutty flavor and creamy texture when cooked. It is a staple ingredient in many tropical and Asian cuisines, often boiled, mashed, or fried. Rich in fiber, potassium, and antioxidants, taro root supports heart health and aids in digestion. Its versatility allows it to be used in both savory dishes like curries and stews, as well as sweet desserts like taro pudding and cakes. Taro root's unique flavor and smooth texture make it a favorite in both traditional and modern recipes.
Fresh Taro
Produce name : Taro pastry Price : Please Contact Negotiations Specification : accept customized contact us Product Details Bohang offers a very large assortment of dried organic and conventional fruit. The range includes freeze dried, air dried, spray dried and vacuum dried fruit with or without seeds. We can supply products of all sizes, ranging from whole fruit to slices, pieces, diced and powder. We are certain that we can also find the product that meets your need. The packing: bag, can, gift box, customized package.
Produce name : Fresh Taro Price : Please Contact Negotiations Specification : accept customized contact us Product Details The annual harvest season is from June to December Packaging: frame, box, custom packaging.
Taro Root
Tuber with great acceptance worldwide. Brown skin with taste similar ti potatoes.
