What is taro root paste called

what is taro root paste called

The Crossword Solver found 20 answers to the taro root paste crossword clue. The Crossword Solver finds answers to American-style crosswords, British-style crosswords, general knowledge crosswords and cryptic crossword puzzles. Enter the answer length or the answer pattern to get better results. Click the answer to find similar crossword clues. Sep 25,  · Taro root is a vegetable used in a variety of cuisines around the world. It has a mild, nutty taste, starchy texture, and nutrition benefits that make it a healthier alternative to other root.

Taro, or Colocasia esculentais a starchy edible tuber cultivated in many tropical nations. For many indigenous peoples, taro played a crucial nutritional role in their historical diets, serving as a major staple food. These people whats a good thing to talk about with your boyfriend varieties of it with them as they adventured, distributing the root throughout the world.

Both the leaves and root of the taro plant are edible, but they are toxic when raw. Initially, the primary concern with the raw plants was calcium oxalate, a crystalline chemical that can irritate the mucus membranes. However, it is now believed that the calcium oxalate merely acts as a carrier for other toxins, which enter the body through the rokt to the mucus membranes caused by the irritant.

Some people are more allergic to taro than others, and it should always be thoroughly cooked to prevent a reaction. There are two basic types of taro. One variety is designed to be grown in partially flooded lowland fields. It can also be grown in drier highlands, as long as they are well irrigated.

The other variety, highland taro, can only be grown in drier ground, and it has purple tinged flesh. In both cases, the coarse outer skin of the tuber is removed before cooking. Nutritionally, taro is a good source of vitamins B6 and C, along with dietary fiber, thiamin, copper, potassium, niacin, zinc, and iron. It can be boiled, stewed, baked, or fried, and is prepared in a number of different ways, depending on the regional cuisine. Often, the tuber is turned into a mash or paste and used in other dishes.

In Hawaii, this paste is fermented to make poi. Depending on the variety and the preparation, taro can seem rather bland. However, there is pastd underlying nutty flavor which is brought out by skillful or long cooking. Taro is often dressed up pqste condiments and other ingredients to make it more interesting, and still makes up a vital dietary component for many Polynesians and Africans.

When selecting roots to eat, shoppers should look for how to make brownies gooey that are firm to the touch, and store them under refrigeration for up to a week. Since the irritants in taro sometimes cause skin rashes, cooks may want to wear gloves while they peel the root and prepare it for cooking. Ever since she began contributing to the site several years callfd, Mary has embraced the exciting challenge of being a wiseGEEK researcher and writer.

Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors. Please enter the following code:. Login: Forgot password?

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Jan 18,  · Taro, or Colocasia esculenta, is a starchy edible tuber cultivated in many tropical nations. Because of its similarity to the potato, it is sometimes called the “potato of the tropics.” It is also known as kalo in Hawaiian, and as dasheen in some other parts of the world.

Taro corms are a food staple in African , Oceanic , and South Asian cultures similar to yams , and taro is believed to have been one of the earliest cultivated plants.

However, irregularity in sound correspondences among the cognate forms in Austronesian suggests that the term may have been borrowed from an Austroasiatic language perhaps somewhere in Borneo and spread from there cf.

In the Philippines, the plant is known as gabi in Tagalog , aba in the Ilocos Region , and natong and apay in the Bicol Region. It was borrowed in Latin as colocasia , hence the genus name Colocasia. Taro is among the most widely grown species in the group of tropical perennial plants that are referred to as "elephant ears" when grown as ornamental plants. Linnaeus originally described two species, Colocasia esculenta and Colocasia antiquorum , but many later botanists consider them both to be members of a single, very variable species, the correct name for which is Colocasia esculenta.

Taro is related to Xanthosoma and Caladium , plants commonly grown ornamentally , and like them, it is sometimes loosely called elephant ear. Similar taro varieties include giant taro Alocasia macrorrhizos , swamp taro Cyrtosperma merkusii , and arrowleaf elephant's ear Xanthosoma sagittifolium. Colocasia esculenta is a perennial , tropical plant primarily grown as a root vegetable for its edible, starchy corm.

The plant has rhizomes of different shapes and sizes. They are dark green above and light green beneath. They are triangular-ovate, sub-rounded and mucronate at the apex, with the tip of the basal lobes rounded or sub-rounded.

The petiole is 0. The path can be up to 25 cm 10 in long. The female portion is at the fertile ovaries intermixed with sterile white ones.

Neuters grow above the females, and are rhomboid or irregular orium lobed, with six or eight cells. The appendage is shorter than the male portion. Colocasia esculenta is thought to be native to Southern India and Southeast Asia , but is widely naturalised. It spread by cultivation eastward into Southeast Asia, East Asia and the Pacific Islands ; westward to Egypt and the eastern Mediterranean Basin ; and then southward and westward from there into East Africa and West Africa , where it spread to the Caribbean and Americas.

Taro was probably first native to the lowland wetlands of Malaysia , where it is called taloes. In Australia, Colocasia esculenta var. In Macaronesia this plant has become naturalized, probably as a result of the Portuguese discoveries and is frequently used in the macaronesian diet as an important carb source. In the southeastern United States , this plant is recognized as an invasive species. Taro is one of the most ancient cultivated crops. It is believed that they were domesticated independently multiple times, with authors giving possible locations as New Guinea , Mainland Southeast Asia , and northeastern India , based largely on the assumed native range of the wild plants.

Archaeological traces of taro exploitation have been recovered from numerous sites, though whether these were cultivated or wild types can not be ascertained. Taro were carried into the Pacific Islands by Austronesian peoples from around BC, where they became a staple crop of Polynesians , along with other types of "taros", like Alocasia macrorrhizos , Amorphophallus paeoniifolius , and Cyrtosperma merkusii.

They are the most important and the most preferred among the four, because they were less likely to contain the irritating raphides present in the other plants. At around 3. Taro can be grown in paddy fields where water is abundant or in upland situations where water is supplied by rainfall or supplemental irrigation. Taro is one of the few crops along with rice and lotus that can be grown under flooded conditions. This is due to air spaces in the petiole , which permit underwater gaseous exchange with the atmosphere.

For a maximum dissolved oxygen supply, the water should be cool and flowing. Warm, stagnant water causes basal rotting. For maximum yields, the water level should be controlled so that the base of the plant is always under water.

Flooded cultivation has some advantages over dry-land cultivation: higher yields about double , out-of-season production which may result in higher prices , and weed control which flooding facilitates.

On the other hand, in flooded production systems taro requires a longer maturation period, investment in infrastructure, and higher operational costs, and monoculture is likely. Like most root crops , taro and eddoes do well in deep, moist or even swampy soils where the annual rainfall exceeds 2, mm in.

Eddoes are more resistant to drought and cold. The crop attains maturity within six to twelve months after planting in dry-land cultivation and after twelve to fifteen months in wetland cultivation. The crop is harvested when the plant height decreases and the leaves turn yellow. These signals are usually less distinct in flooded taro cultivation.

Harvesting is usually done by hand tools, even in mechanized production systems. First, the soil around the corm is loosened, and then, the corm is pulled up by grabbing the base of the petioles.

The global average yield is 6. In Asia, average yields reach It is a food staple in African , Oceanic and South Asian cultures. People usually consume its edible corm and leaves. The corms, which have a light purple color due to phenolic pigments, [51] are roasted, baked or boiled.

The natural sugars give a sweet, nutty flavor. The starch is easily digestible, and since the grains are fine and small it is often used for baby food. Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor. The leaves are a good source of vitamins A and C and contain more protein than the corms. In its raw form, the plant is toxic due to the presence of calcium oxalate , [52] [53] and the presence of needle-shaped raphides in the plant cells.

However, the toxin can be minimized and the tuber rendered palatable by cooking, [54] or by steeping in cold water overnight. Corms of the small, round variety are peeled and boiled, then sold either frozen , bagged in their own liquids, or canned. Taro is the pre-eminent crop of the Cook Islands and surpasses all other crops in terms of land area devoted to production.

The prominence of the crop there has led it to be a staple of the population's diet. Taro is grown across the country, but the method of cultivation depends on the nature of the island it is grown on. Taro also plays an important role in the country's export trade.

Taro leaves are also eaten, cooked with coconut milk, onion, and meat or fish. Taro dalo in Fijian has been a staple of the Fijian diet for centuries, and its cultural importance is celebrated on Taro Day. Its growth as an export crop began in when taro leaf blight [57] decimated the taro industry in neighboring Samoa.

Fiji filled the void and was soon supplying taro internationally. The Fijian taro industry on the main islands of Viti Levu and Vanua Levu faces constant damage from the beetles.

Taveuni now exports pest-damage-free crops. Kalo is the Hawaiian name for the taro plant. The local crop plays an important role in Hawaiian culture, mythology , and cuisine. Taro is a traditional staple of the native cuisine of Hawaii. Some of the uses for taro include poi , table taro steamed and served like a potato , taro chips, and luau leaf to make laulau. In Hawaii, kalo is farmed under either dryland or wetland conditions. Taro farming in the Hawaiian Islands is challenging because of the difficulties of accessing fresh water.

Typical dryland or "upland" varieties varieties grown in watered but not flooded fields in Hawaii are lehua maoli and bun long , the latter widely known as "Chinese taro". Bun long is used for making taro chips. Dasheen also called "eddo" is another dryland variety of C.

A contemporary Hawaiian diet consists of many tuberous plants, particularly sweet potato and kalo. The Hawaii Agricultural Statistics Service determined the year median production of kalo in Hawaii to be about 6. The previous low of was 5. Despite generally growing demand, production was even lower in —only 4 million pounds, with kalo for processing into poi accounting for A non-native apple snail Pomacea canaliculata is a major culprit along with a plant rot disease traced to a newly identified species of fungus in the genus Phytophthora that now affects kalo crops throughout Hawaii.

Important aspects of Hawaiian culture revolve around kalo cultivation and consumption. For example, the newer name for a traditional Hawaiian feast luau comes from the kalo. Young kalo tops baked with coconut milk and chicken meat or octopus arms are frequently served at luaus. By ancient Hawaiian custom, fighting is not allowed when a bowl of poi is "open". Similarly, it is also considered disrespectful to fight in front of an elder and one should not raise their voice, speak angrily, or make rude comments or gestures.

Hawaiians have traditionally used water irrigation systems to produce kalo. Wetland fields produce ten to fifteen times more kalo per acre than dry fields.

A lo'i specifically denotes wetland kalo growing, not dry land. From the mountains, materials such as wood are provided for thatching roofs and twining rope.

The uplands produce crops like sugar cane and sweet potatoes, while the lowlands provide taro and fish. Once harvested, kalo is incorporated into many foods.

One mythological version of Hawaiian ancestry cites the taro plant as an ancestor to Hawaiians. After the father and daughter buried the child near their house, a kalo plant grew over the grave: [63].

The stems were slender and when the wind blew they swayed and bent as though paying homage, their heart-shaped leaves shivering gracefully as in hula. The kalo of the earth was the sustenance for the young brother and became the principal food for successive generations. Now, as man continues to work the wetlands for this sacred crop, he remembers Haloanaka, the ancestor that nourishes him. The reason being: as young shoots grow from the corm of the kalo plant, so people, too, grow from their family.

The taro corm is a traditional staple crop for large parts of Papua New Guinea , with a domestic trade extending its consumption to areas where it is not traditionally grown. Taro from some regions has developed particularly good reputations with for instance Lae taro being highly prized.

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