Taro 1kg
£6.29
Taro roots for arbi masala, curry and chips.
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Taro is a starchy root with ringed, hairy brown skin and creamy white flesh that cooks to a soft, slightly sticky texture. It goes by arbi or arvi in Hindi, seppankizhangu in Tamil and kiri ala in Sinhala, and the Caribbean kitchen knows it as dasheen or eddo. Cooks boil it and fry it with ajwain and chilli, simmer it in a sour curry with tomato or tamarind, or roast it in thick slices.
How to use it
Taro must always be cooked. Oil your hands or wear gloves while peeling, as the raw sap can itch. Boil the roots whole in salted water for 15 to 20 minutes until a knife slides in, cool, peel and cut into rounds. Toss with turmeric, chilli powder and ajwain, then shallow fry until the edges crisp for arbi masala, or add the boiled pieces to a gravy of onion, tomato and dried mango powder.
Good to know
- Also called arbi, arvi, seppankizhangu or kiri ala
- Never eat it raw
- Choose firm roots with no soft or mouldy patches
- Sold loose
Store in a cool, dry, dark place out of the fridge and use within 1 to 2 weeks. Wash only when you are ready to cook.
Same day within 5 miles of our shop when you order by 2pm, seven days a week, brought by our own team. Choose Local delivery at checkout: £3.99, free over £25.
Everywhere else in England and Wales, delivery takes 2 to 3 working days, tracked, and is £5.49, £3.99 when you spend £30 or more, and free over £50. Chilled and frozen items travel in insulated packaging.
Check the cost for your postcode. Sealed, unopened items can be returned within 14 days. To arrange a return, get in touch with your order number.
Ingredients & nutrition
See the pack for full ingredients and allergy advice.
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