Where to buy taro root near me?

Taro root is available online from Weee!, which carries Fresh Taro 2.5 lb, Peeled Taro Root and Arvi Taro. Weee! delivers Asian and Hispanic groceries to your door in many U.S. areas; enter your ZIP code at weee.com to see availability and delivery options.

Taro root must always be cooked: peel it, cut it into chunks, then steam or boil it for about 15 to 25 minutes until a knife slides in easily. Cooked taro can then be mashed, braised with pork, stir-fried, or pan-fried for curry.

Store whole, unpeeled taro root in a cool, dry, ventilated place and avoid refrigerating it raw, since cold can damage the texture. Keep peeled or cooked taro in the refrigerator in a sealed container and use it within a few days.

No. Taro (Colocasia) is a different plant from malanga (Xanthosoma) and from true yam, although malanga is used in a similar way and tastes similar. Weee! lists malanga root and yam-type roots separately from its taro products.

Taro root tastes mildly sweet and nutty, with a starchy, creamy texture similar to a cross between potato and chestnut when cooked. It absorbs the flavor of the broth or sauce it is cooked in.

Raw taro root contains calcium oxalate crystals that can irritate skin. Wearing gloves or rinsing hands with water while peeling helps, and cooking the taro thoroughly removes the irritating effect. Weee! also sells Peeled Taro Root to skip the peeling step.

Arvi is the Indian name for taro, the small corms of the same Colocasia plant. Arvi corms are smaller and are usually boiled, peeled and fried in spices, while larger taro corms are used in Chinese taro cake, braises and desserts. Weee! sells both Arvi Taro and Fresh Taro 2.5 lb.