Taro

Taro is the starchy corm of Colocasia esculenta, a tropical plant cultivated across Asia, Africa, the Pacific Islands and the Caribbean for thousands of years. The raw corm contains calcium oxalate crystals that irritate the mouth and throat, so taro must always be thoroughly cooked, typically boiled, steamed, roasted or fried, before eating. It is best known internationally as the base of Hawaiian poi, a pounded and fermented paste, and it also appears widely as taro chips, in savory and sweet dishes across Asia, and as a popular flavoring in bubble tea and other desserts; the plant's large leaves are likewise eaten cooked in many of the same cuisines.