Like other Araceae family members, taro root can broadly be prepared using an unlimited number of ways. It is a type of perennial root that is used globally in many cuisines. In most parts of the southern India, it is preferably used in cubed form. It is also called Arvi. It is a fibrous staple food source that has a hairy kind of skin. It is toxic in raw form, to eliminate toxins it is always suggested that it should be cooked little longer. Just like the potatoes, the flesh inside it is creamy and whitish in color.
The nuttier taste is lot similar to cabbage and can be used with various combinations. This elongated shaped vegetable with large leaves is just perfect for health conscious people. The presence of Vitamin C in taro root can boost the immune system of the human body.