Below is a list of all known varieties for Taro (Colocasia esculenta). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Apé Taro | A variety of taro that is known for its larger leaves, often used in recipes that call for the taro leaf (like laulau). |
| Bun Long Taro | A tropical plant grown primarily for its edible corms. |
| Bun Long Taro | A popular commercial cultivar of taro that produces a large central corm with fewer side cormels; good for boiling and mashing. |
| Bun Long Taro (Frozen) | Pre-peeled and frozen taro pieces, used for convenience in stews and curries. |
| Bun Taro | Buntaro Futagawa was a pioneering Japanese film director and writer. So far, only two of his works have been released on DVD: Orochi and the short film Backward Flow. As a writer, he used another name: Otsuma Shinozuka. |
| Bun-Long (Chinese Taro) | A compact, dry taro cultivar widely used in Chinese cuisine for both savory and sweet dishes. |
| Cyrtosperma Taro | A tropical plant grown primarily for its edible corms. |
| Dasheen Taro | A tropical plant grown primarily for its edible corms. |
| Dasheen Taro | The large, primary corm of the taro plant; used as a starchy vegetable, similar to a potato. |
| Dried Taro Chips | Taro slices that have been cooked and dried (not fried), used for snacking or rehydrating in soups. |
| Eddoe Taro | Carlos Eduardo Trocon Ortiz, known professionally as Eddie Troconis, is a Mexican stock car racing crew chief who works for RSS Racing, serving as crew chief of the team's No. 29 car in the NASCAR Xfinity Series. Before becoming a crew chief, Troconis was previously a driver, and competed in the NASCAR Mexico Series and also attempted to qualify for one race in the Xfinity Series in 2006, when it was known as the NASCAR Busch Series. |
| Eddoe Taro (Eddo) | The smaller side corm (cormel) of the taro plant; often preferred for its drier texture and nuttier flavor. |
| Hawaian Red Taro | A taro cultivar known for its reddish corm and leaves; often used in Polynesian cooking for its color and flavor. |
| Kalo (Hawaiian Taro) | Taro varieties specifically grown in Hawaii; used to make poi (a thick, fermented paste). |
| Kalo Paakai Taro | A tropical plant grown primarily for its edible corms. |
| Lehua Kalo | A highly prized Hawaiian taro cultivar used primarily for making high-quality red-hued poi. |
| Lehua Maoli Taro | A tropical plant grown primarily for its edible corms. |
| Malanga Taro | Malangatana Valente Ngwenya was a Mozambican painter and poet. He frequently exhibited work under his first name alone, as Malangatana. He died on 5 January 2011 in Matosinhos, Portugal. |
| Piko Kea Taro | A tropical plant grown primarily for its edible corms. |
| Piko Ula Taro | A tropical plant grown primarily for its edible corms. |
| Pinanganak Taro | A tropical plant grown primarily for its edible corms. |
| Poi (Fermented Kalo Paste) | A viscous, slightly sour paste made by pounding and fermenting taro corms; a traditional Polynesian staple food. |
| Pueo Taro | Puerto Rico, officially the Commonwealth of Puerto Rico, is a self-governing Caribbean archipelago and island organized as an unincorporated territory of the United States under the designation of commonwealth. Located about 1,000 miles (1,600 km) southeast of Miami, Florida, between the Dominican Republic in the Greater Antilles and the U.S. Virgin Islands in the Lesser Antilles, it consists of the eponymous main island and numerous smaller islands, including Vieques, Culebra, and Mona. |
| Samoan Taro | Nafanua III (04) is a Guardian-class patrol boat entering service with the Samoan Police Force. She was given to Samoa by Australia as part of the Pacific Maritime Security Program, in which Australia donates patrol boats to neighbouring Pacific Island nations to improve regional maritime security. |
| Taro (Fermented) | Taro that has been allowed to undergo fermentation (e.g., for poi) to develop a sour flavor and increase shelf life. |
| Taro (Freeze-Dried Cubes) | Taro that has been freeze-dried; used in instant soups or camping meals. |
| Taro (Lau-Lau Ready) | Taro corms and leaves that are pre-cut and bundled, ready for the traditional Hawaiian cooking method (steaming in a bundle). |
| Taro (Micronesian) | Cultivars of taro grown specifically in Micronesia, prized for their disease resistance and soft texture. |
| Taro (Shredded) | Raw taro that has been shredded; used for frying into patties or fritters. |
| Taro Bubble Tea Powder | A pre-mixed powder containing taro flavor, milk solids, and sugar; used to make the popular taro-flavored beverage. |
| Taro Chips | Thinly sliced taro corms that have been fried until crisp; a popular savory snack. |
| Taro Leaves (Luau Leaves) | The large, edible leaves of the taro plant, which must be cooked thoroughly to remove toxins; used in Polynesian dishes. |
| Taro Paste (Sweetened) | Mashed taro combined with sugar and fat; used as a filling in Asian pastries and desserts. |
| Taro Paste (Unsweetened) | Plain, puréed taro corm, used as a thickening agent or base for savory soups and stews. |
| Taro Powder (Colorant) | Highly refined taro powder, sometimes used as a natural colorant in baking and beverages due to its slight purple hue. |
| Taro Puree (Frozen) | Cooked and puréed taro corm that is frozen; used for quick preparation of poi, soups, or desserts. |
| Taro Starch (Powder) | The refined starch extracted from taro corms; used as a thickening agent, particularly in Asian cooking. |
| Thapthim Taro | Thapthim krop is one of the best known Thai desserts, having been named one of the world's best 50 desserts by CNN Travel. It is made of cubes of water chestnuts soaked in grenadine or red food dye, then boiled in tapioca flour. This dessert is known as "pomegranate seeds" or "rubies" because of its appearance. It is usually eaten with coconut milk and ice cubes. |