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Indian cuisine with Colocasia. Both roots and leaves are eaten. In the Hindi-speaking belt of Northern India and in Pakistan, the root is called arbi. Common preparations include cooking with curry, frying, and boiling. In Mithalanchal , the leaf is called airkanchan and is curried. In Gujarat, arbi leaves are used to make the dish patra.
Taro (/ ˈ t ɑːr oʊ, ˈ t ær-/; Colocasia esculenta) is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms , leaves, stems and petioles .
Eddoe or eddo (Colocasia antiquorum) is a species in genus Colocasia, [2] a tropical vegetable, closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems . [3] [4] In most cultivars there is an acrid taste that requires careful cooking. [3]
Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the Arum family (also known as Aroids [1] and by the family name Araceae) and may refer to: Taro (Colocasia esculenta) – old cocoyam; Malanga (Xanthosoma spp.) – new cocoyam
Colocasia leaves: Colocasia esculenta: কচু শাক (Kôsu Xāk) ... Root vegetable names by various Indian languages; Hindi English Botanical name Assamese ...
Giant swamp taro is the largest of the root crop plants known collectively as Taro, which are cultivated throughout Southeast Asia and the Pacific. Although outwardly similar to Colocasia esculenta, the most widely cultivated taro, it belongs to a different genus. The plant may reach heights of 4–6 metres, with leaves and roots much larger ...
However, similarly to another, more common taro plant, Colocasia esculenta, the corm (root bulb) of A. odora is sometimes boiled and mashed like potatoes. As with the green plant material, the corm should also not be consumed raw or undercooked. In Japan, there are several cases of food poisoning by accidental consumption.
Sometimes the latter name is also applied to members in the closely related genera Caladium, Colocasia , and Alocasia. The leaves of most Xanthosoma species are 40–200 centimetres (16–79 inches) long, sagittate (arrowhead-shaped) or subdivided into three or as many as 18 segments.
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