Jak ji poznat

Part

corm / underground storage organ; Thai DOAE material distinguishes multiple cultivated taro types rather than one uniform market form

Thai type examples

เผือกหอม, เผือกเหลือง, เผือกไม้/เผือกไหหลำ, เผือกตาแดง

Jedlá část: tepelně upravená podzemní zásobní část

Běžně se nejí: slupka

Jak chutná

Sensory

Taro is a starchy corm whose cooked texture changes markedly with heat. Exact Colocasia esculenta research shows substantial softening during cooking; Thai DOAE material additionally documents cultivar/type-specific aroma or sweetness in some named forms.

Variability

Texture, aroma and sweetness must remain cultivar/type and preparation dependent; no single universal sweetness or aroma scale is assigned to generic taro.

Jak se jí a připravuje

Taro se loupe a tepelně upravuje; syrové použití se v produkčním profilu nesmí doporučovat.

Použití v kuchyni

• vařené
• dušené
• smažené
• dezerty a slaná jídla

V thajské kuchyni

• A Pae Ku Kut

Sezóna a dostupnost

Thai cultivation windows

planting possible through the year

Kde se pěstuje

Příklady oblastí

Nakhon Phanom

Kde koupit

Guidance

A January 2025 Phitsanulok government report documents local Hmong vendors selling taro at the Ban Rong Kla community/children market during the village festival.

Dated example

Phitsanulok, Ban Rong Kla / village festival market, 2025-01-13

Live inventory

ne

Skladování

Guidance

FAO edible-aroid postharvest guidance reports multiple taro storage regimes rather than one universal value. Lower temperatures with high humidity can extend storage, with 11–13 °C and 85–90% RH cited as one controlled reference associated with roughly 150 days.