Taro is a tuberous plant whose roots are used for nutrition. The taro is a very starchy root. It is often referred to as the 'mother of the Eddoe'. The taro is not suitable to consume raw. It must be cooked well before eating it.
In Chinese cuisine, taro is very prominent because it is used to cook various types of food, including desserts, stir-fry dishes and much more. Taro also has a special meaning in Chinese New Year.
