Taro

Taro is a tropical plant, Colocasia esculenta, cultivated for its starchy corms and leaves. Its tissues contain calcium oxalate crystals, so they must be properly cooked before eating.

Colocasia esculenta: A tropical herb in the arum family whose corms and leaves are cultivated as food. This is the botanical species commonly called taro.
Poi: A Hawaiian food made by pounding cooked taro corm into a paste, often fermented before eating. Poi is one of the best-known foods made primarily from taro.
Austronesian expansion: The prehistoric dispersal of Austronesian-speaking peoples across Island Southeast Asia and the Pacific. Taro traveled widely through regions settled by Austronesian-speaking communities.
Xanthosoma sagittifolium: A tropical aroid cultivated for edible corms and leaves, often called tannia or cocoyam. It is a distinct corm crop sometimes confused with taro.
Hawaiian cuisine: The food traditions of Hawaiʻi, shaped by Native Hawaiian practices and later influences. Taro and poi have enduring places in Native Hawaiian foodways.
Corm: A short, swollen underground plant stem that stores nutrients and can produce new shoots. Taro’s main edible storage organ is a corm.
Taro chips: Thin slices of taro corm cooked until crisp, commonly by frying or baking. They use taro as a snack rather than a boiled or pounded staple.
New Guinea: A large island north of Australia, home to diverse peoples and long histories of agriculture. Archaeological evidence links early taro cultivation to New Guinea.
Yautia: A common name for edible-corm crops in the genus Xanthosoma, especially in the Caribbean. Yautia resembles taro in use but comes from a different genus.
Native Hawaiian religion: The Indigenous religious traditions of Hawaiʻi, including stories about the origins of people and plants. The taro plant appears in an origin story connecting it with humanity.

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