Taro

Native to South East Asia and India, taro is a corm - a thickened underground stem, rather like a bulb - which has been cultivated for millennia. It is a usually large and barrel-shaped, with a rough brown skin and white flesh. It's a staple in many warm and tropical regions, including the Pacific islands. Taro must be cooked in order neutralise compounds that cause serious irritation to the mouth if eaten raw. The cooked flesh has a mealy texture, rather than floury potato. Look for small taro when buying, and store in a cool, dark place.

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