The taro root is a type of vegetable that may be found in many different cuisines all around the world. It has a flavor that is described as mild and nutty, a texture that is described as starchy, and a nutritive value that makes it a better option for potatoes and other root vegetables.
It is standard practice to include taro root in savory dishes or to fry it as a treat, but the root may also lend a velvety texture and a deep purple hue to dessert recipes.
But taro root comes with various disadvantages
- The needle-shaped crystals of calcium oxalate that makeup taro roots are its main constituent. If handled or consumed unprocessed, this can cause burning and irritation.
- So, it’s important to protect one’s hands while preparing it. In addition to a slew of other health problems, eating a lot of taro root has been linked to kidney stones and gout production. Thus, it is recommended to boil the arbi roots for a considerable amount of time.
- In no circumstances is it acceptable to eat raw taro root. Calcium oxalate, a chemical with a bitter flavor, is found in vegetables. If eaten raw, it can cause irritation in the mouth and throat, but once cooked, it’s perfectly fine to eat.
- Determine your intended purpose for the taro root before selecting one. Roots of smaller types offer more moisture, but larger varieties have a stronger flavor. A root that is ready to eat is one that is firm, free of defects, and feels substantial in weight.
- Using a sharp knife and running water, you can peel the taro root in preparation for cooking. This reduces the stickiness caused by the starch in it. Put on gloves because the raw calcium oxalate can irritate your skin.