Taro root, one of the earliest cultivated plants, is a tropical tuber from the eastern hemisphere. It has a sweet, nutty taste and the texture of a water chestnut.
Taro root should be whitish on the inside with a coarse fiber underneath its shaggy exterior. Look out for soft spots or mold on the surface. Store taro root in a cool, dark place, like a root cellar.
Taro root should not be eaten raw. After scrubbing, cover your hands with gloves or cooking oil (to avoid irritation) and use a paring knife to peel the brown skin. Slice according to your cooking needs. Taro roots keep their color best when cooked immediately or held in cold water. They are so versatile you can even make pancakes out of them!
Nigeria - 20.6%
Thailand - 11.2%
Viet Nam - 4.0%