Taro root (arbi / colocasia) is a starchy root vegetable with a creamy, slightly nutty flavor when cooked — used in arbi ki sabzi, arbi fry, and South Indian kochu preparations. The key with taro is cooking it fully — undercooked taro contains irritants that cause itching in the mouth and throat.

Creamy When Fully Cooked

• Fresh taro root (arbi / colocasia)
• For arbi sabzi, arbi fry, curries
• Starchy, creamy, slightly nutty
• MUST be cooked fully — never eat raw

How to Use

Boil or pressure cook until fully tender, then peel and use in sabzi or fry until crispy. For arbi fry: boil, peel, slice, and shallow-fry with spices until golden and crispy on the outside.

Frequently Asked Questions

Why does raw taro make my hands itch?
Taro contains calcium oxalate crystals that cause irritation. Wear gloves when handling raw, or rub your hands with oil before peeling. Cooking neutralizes the irritants.

Is it safe to eat?
Fully cooked taro is completely safe and delicious. Never eat it raw or undercooked.

How do I store it?
Cool, dry place like potatoes. Do not refrigerate. Use within 1-2 weeks.

Fresh produce. Always cook taro fully before eating.