Taro – 芋頭
oder auch Wasserwurzel ist ein Knollengemüse. Sie ist eine immergrüne, ausdauernde, krautige Pflanze, die Wuchshöhen zwischen 1 und 2 Metern erreicht. Die Pflanzen bilden Rhizome aus.
Die Rhizome sind fleischig und zylindrisch und haben einen Durchmesser von 3 bis 5 Zentimeter, bei Zuchtformen bis zu 15 Zentimeter Durchmesser, in der Länge bis 30cm groß. Die stärkehaltigen Rhizome der Pflanze bestehen zu zwei Dritteln aus Wasser und etwa zu einem Drittel aus Kohlenhydraten, zumeist Stärke. Eine Knolle ist bis zu 4 Kilogramm schwer.
Die Knollen werden geschält und in Salzwasser gewaschen. Danach lassen sie sich etwa so wie Kartoffeln kochen und zubereiten. Das Kochwasser muss aber unbedingt gewechselt werden, weil Taro Calciumoxalat enthält, das durch das Kochen zerstört wird. Taroknollen können gegrillt, gebacken oder frittiert werden.
What is taro?
Taro, also known as Colocasia esculenta, is a starchy root vegetable that is commonly eaten in many parts of the world, especially in Asia, Africa, and the Pacific islands. It is an evergreen, perennial, herbaceous plant that grows to a height of one to two meters and forms rhizomes. The flesh of the taro root is white or light purple, and the vegetable has a nutty and slightly sweet taste. Taro is a good source of fiber, vitamins, and minerals, and is used in a variety of dishes, such as stews, curries, soups, and even desserts. However, taro contains calcium oxalate, which can cause skin irritation and throat swelling if not cooked properly, so it is important to cook it thoroughly before consumption.
How does taro taste?
Taro has a nutty and slightly sweet taste, with a texture that is creamy and starchy. Some people describe its flavor as a combination of sweet potato and potato. However, the taste of taro can also vary depending on the variety and how it is prepared. Taro can be used in a variety of dishes, such as stews, curries, soups, and even desserts, and can be cooked in different ways, such as boiled, steamed, roasted, or fried, which can enhance its taste and texture.
Is it possible to eat taro raw?
It is not recommended to eat taro raw because it contains calcium oxalate, which is a toxic substance, especially in raw taro where it can be present in higher amounts. Eating raw taro can cause irritation to the mouth and digestive system, leading to discomfort and diarrhea. Therefore, it is important to cook taro thoroughly before consuming it to reduce the level of calcium oxalate and avoid any potential negative effects on the body.
What is the difference between taro and a potato?
Taro and potato differ significantly in terms of appearance and texture. Firstly, taro has a rough and uneven skin with many ridges, while potatoes are smooth-skinned and come in various shapes and sizes. Taro has a more starchy and fibrous texture compared to potatoes, which have a softer, creamier texture. In terms of flavor, taro has a nutty, sweet taste, while potatoes have a milder, earthy taste. While both taro and potatoes can be used interchangeably in cooking, their different textures and characteristics mean that they may be better suited for different dishes or preparations depending on the desired outcome.
Is taro a fruit?
"No, taro is not a fruit. It is a starchy root vegetable that is commonly used in cooking. "
Is taro Asian?
Yes, taro is commonly associated with Asian cuisine and is widely cultivated in Asia, including in countries like China, Japan, India, and Southeast Asian countries. However, it is also grown and consumed in other regions of the world, including Africa, the Caribbean, and South America.
What can you make/cook with taro?
"There are many different dishes that can be made with taro. Here are some common examples:
- Fried taro balls: Small deep-fried balls made with glutinous rice flour and taro, often served with white sugar or sesame seeds.
- Taro mash: Steamed and mashed taro mixed with butter, sugar, and other ingredients to create a sweet dessert.
- Soup: Taro can be added to soups to add a rich texture and flavor.
- Roasted or stir-fried: Taro can be roasted or stir-fried into slices or chunks and served with different sauces or spices.
- Rice: Taro can also be added to rice dishes, adding a rich flavor and chewy texture to the rice.
These are just some of the common dishes made with taro, there are many other creative uses and recipes as well."
Siehe auch unsere Taro Kuchen