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.
Taro Root
Taro Root
Fresh Cut Taro Root From Mexico Jumbo And Big 40 LB BAG FOB Mcallen TX
Tard Root (scientific name: Colocasia esculenta var. Esculenta) is a biennial plant in the family Araceae outlived their match without the wood. A tuberous root Inflorescences gradually reduced Big plump stalks The shorter the stem Male and female flowers on separate cores are smaller bouquet. Female flowers are green cone The male flowers are white The texture is dense tufts with seeds 1-10. Taro is a plant that is native to Southeast Asia. Or southern Central Asia Current use of food crops grown in the islands of the West Indies posted. Africa and Asia The main islands in the Pacific. Papua New Guinea The islanders in Indonesia Taro eat several small head by the leaves and stems can be eaten when cooked. Taro flour from eating the food and snacks. Wrapped in taro leaves and steamed salted fish or other food before. Bring to boil taro in Hawaii lower profile, allowing the marinade. Food becomes a "lock"
Taro root, scientifically known as Colocasia esculenta, is a starchy tuber widely used as a vegetable in various cuisines around the world. Taro is a tropical plant and is known by different names in different regions. It is a staple food in many parts of Asia, Africa, the Caribbean, and the Pacific Islands. It can be boiled, steamed, fried, roasted, or used in soups and stews.
Taro root in english, arbi in hindi, chamadumpa in telugu, this vegetable is known by various other names in different languages. Arbi, when cooked, steamed or boiled has a sweet and nutty taste. It is an ideal food, which has various potential health benefits.
Colocasia/Taro root of Bengali origin (Indian). Fresh brownish taro root is grown on indian soil. MOQ-20 tons
Vacuum Fried Taro root Raw material: Taro root Taste: Light Fat Shape: Block Drying Process:VF Ingredient:100% Taro root Max. Moisture (%):5 Weight (kg):10 Shelf Life:24 months
Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro. It is believed to be one of the earliest cultivated plants. The corms/roots can be dried and used to make flour or sliced and fried to make chips. The leaves of the plant are also edible and are usually consumed as a vegetable after cooking in dishes such as stews, pounded or simply blended and serenaded . Both the Root and Leaves Can Do Wonders for Your Health. Taro root's benefits come from its rich source of nutrients, which include magnesium, iron, fiber, potassium, manganese, zinc, copper and phosphorus. It contains good amounts of antioxidants, as well as vitamins A, B6, C and E.
Papaya Leaves
Taro corm/root, dried & wet taro leaves, taro starch/flour, and analog rice made from taro..
Taro Roots.
Colocasia & taro root.Export
Taro Root Colocasia Esculenta.
Taro
Organic Taro Root And Leaf.
Origin: Vietnam
PRODUCT INFO Lotus root is an oblong, tubular rhizome or stem that grows underground in bodies of water, averaging 5-10 centimeters in diameter and 10-20 centimeters in length. Appearing like underwater sausage links, the rhizomes are connected to other rhizomes via smaller roots creating groupings of 3 to 5 and can grow to be over one meter in length as a whole. When young, Lotus root has a firm texture with light purple to white skin that transforms into a brown-beige hue with darker brown speckling when mature. Underneath the thin skin, the flesh ranges in color from ivory to white and is crisp, light, and starchy. There are also numerous, symmetrical, air pockets patterned into a pinwheel shape in the flesh that extend the entire length of the rhizome. Lotus root has a dense and crunchy texture with a nutty and sweet flavor, similar to that of a water chestnut or taro root. The younger roots are more tender and used for fresh culinary purposes, whereas mature roots are used in extended cooking applications to develop a tender, potato-like texture. Considered a good source of energy as it is high in carbohydrates. It also contains vitamin C, manganese, zinc, iron, copper, vitamin B, potassium, and magnesium. USES Lotus root is best suited for cooked applications such as steaming, frying, braising, stir-frying, and boiling. After peeling the root, it should be immersed in acidulated water using vinegar or citrus to prevent discoloration. Lotus root can be blanched just slightly to remove any bitterness, cooled, and added to salads or crudite. It can also be sliced and braised until tender in soups, stir-fried, battered and fried into tempura, or thinly sliced and baked into chips. In India, Lotus root is boiled, mashed, and added to vegetarian kofta, which is a dumpling dish paired with spicy sauces. A traditional Korean dessert also utilizes Lotus root with soy sauce, honey, and sesame seeds called yeongun bokkum. Lotus roots pair well with mushrooms, peppers, snap peas, snow peas, asparagus, corn, celery, cucumber, oyster sauce, peanuts, red beans, and sesame seeds. Lotus root will keep up to two weeks when stored whole, wrapped in damp paper towels, and placed in a plastic bag in the refrigerator. Sliced Lotus root can be stored in an acidulated water solution for a couple of days, or it can be frozen for long-term storage. SEASON Lotus root is available year-round, with a peak season in the fall.
Product Name: Frozen Taro Origin: Long An,Vietnam Storage Type: Frozen Below -18 Shelf life: 24 months Packing: Bulk, Vacuum Pack in carton box or as requirement customer Lead time: 15 - 30 days Supply Ability: 100 Ton/Tons per Month Accepted payment type: T/T 50% in advance
