Taro Root

Store in a cool, dark, dry place. Avoid washing until ready to use. If cut, wrap tightly in plastic wrap and refrigerate.

Taro must be cooked thoroughly, as it contains calcium oxalates which can cause irritation if eaten raw.

Peel taro with gloves on, especially if you have sensitive skin, to avoid itching.

It can be used in both sweet and savory dishes; try it in curries, soups, stews, or even as chips.

Coconut milk

Ginger

Garlic

Chili peppers

Curry spices

Leafy greens (like spinach or kale)

Chicken

Pork

Eating taro raw or undercooked, which can cause mouth irritation.

Not peeling taro thoroughly, as the skin can be tough and unpalatable.

Storing cut taro at room temperature, which can lead to spoilage.