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Purple yams have edible tubers which have a mildly sweet, earthy and nutty taste, reminiscent of sweet potatoes or taro. The violet cultivars, in particular, turn dishes distinctively vivid violet because of the high amount of anthocyanins. [20] Purple yams are also valued for the starch that can be processed from them. [3]
Taro is a food staple in African, Oceanic and South Asian cultures. [41] People usually consume its edible corm and leaves. The corms, which have a light purple color due to phenolic pigments, [67] are roasted, baked or boiled. The natural sugars give a sweet, nutty flavor.
In Okinawa, purple yams (Dioscorea alata) are grown. This purple yam is popular as lightly deep-fried tempura, as well as being grilled or boiled. Additionally, the purple yam is a common ingredient of yam ice cream with the signature purple color. Purple yam is also used in other types of traditional wagashi sweets, cakes, and candy. [citation ...
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A staple in Filipino cooking, ube has stunningly bright purple flesh and a sweet, nutty flavor with hints of vanilla and pistachio. Skip to main content. Sign in. Mail. 24/7 Help. For premium ...
Hawaiians traditionally cook the starchy, potato-like heart of the taro corm for hours in an underground oven called an imu, which is also used to cook other types of food such as pork, carrots, and sweet potatoes. [7] Breadfruit can also be made into poi (i.e. poi ʻulu), Hawaiians however consider this inferior in taste to that of the taro. [8]
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Colocasia esculenta (taro) Cordyline fruticosa (ti) Curcuma longa (turmeric) Cyrtosperma merkusii (swamp taro) Dioscorea alata (ube, purple yam) Dioscorea bulbifera (air yam) Dioscorea hispida (intoxicating yam) Dioscorea esculenta (lesser yam) Dioscorea nummularia (Pacific yam) Dioscorea pentaphylla (fiveleaf yam) Dioscorea transversa (pencil yam)