Taro root is a starchy vegetable and a significant dietary staple across many tropical and subtropical regions. While nutritious and versatile, preparing the raw corm requires specific care to avoid a common irritant. This guide provides a practical walkthrough for safely handling, peeling, and cutting taro.
Essential Safety Precautions Before Handling
The primary safety concern with raw taro is the presence of calcium oxalate crystals, microscopic, needle-shaped structures known as raphides. These raphides penetrate the skin and mucous membranes, causing a sharp, burning, or itching sensation upon contact. This irritating effect, often called acridity, is a natural defense mechanism of the plant.
To prevent this reaction, wear impermeable gloves, such as latex or nitrile, throughout the preparation process. If gloves are unavailable, coat your hands heavily with cooking oil, which forms a temporary barrier against the irritant compounds. Handle the taro while it is completely dry, as moisture can activate the irritants and increase the likelihood of skin discomfort. Cooking heat fully neutralizes these compounds, making the finished dish safe for consumption.
Step-by-Step Guide to Peeling and Cutting
Begin by thoroughly washing the taro root under cool running water to remove soil and debris. Use a stiff-bristled scrub brush on the rough, fibrous skin, then pat the root completely dry with a towel before peeling. Keeping the root dry maintains a secure grip and minimizes contact with moisture-activated irritants.
Trim off the hard, woody ends using a sharp chef’s knife to create a flat, stable surface for the cutting board. For larger or irregularly shaped taro, slice the corm crosswise into thick, manageable disks or wedges, approximately one to two inches thick. This makes the root easier to hold and allows you to slice the skin off the curved edges in short, controlled downward strokes. A heavy-duty, Y-shaped vegetable peeler can be used on smaller taro, but keep gloved or oiled hands away from the peeled flesh.
The peeled taro can be shaped according to your recipe, whether dicing the flesh into uniform cubes or slicing it thinly for chips. When cutting, the freshly cut flesh quickly becomes slick and slimy due to released starch, making the root difficult to hold. To maintain a firm grip, consider inserting a fork into one end of the taro to hold it securely while cutting the other end. For a stable and even cut, ensure the taro rests on a flat surface, or cut it in half lengthwise to create two stable halves before further processing.
Storing Cut Taro and Preventing Discoloration
Once peeled and cut, taro is susceptible to enzymatic browning, causing the white flesh to quickly turn brown or grey. This discoloration occurs when the internal enzyme, polyphenol oxidase (PPO), reacts with oxygen. To halt this oxidation process, immediately submerge the cut taro pieces in a bowl of cold water.
For short-term storage (up to a few hours), cold water alone is sufficient to preserve the flesh’s color and texture. To provide extra protection and draw out excess starch, create an acidulated bath by adding a tablespoon of lemon juice or a pinch of salt to the water. If you do not plan to use the taro within 24 hours, drain the pieces, pat them dry, and store them in an airtight container in the refrigerator for one to two days, or blanch and freeze them for long-term storage.