Feature:
Taro flour is mainly produced by drying and grinding taro (a root plant).
It is usually light purple or white in color and has a very fine texture.
Taste and smell:
The flavor is relatively mild, with subtle taro or nut flavors, making it ideal for a variety of cooking applications.
There’s a slight taro or sweet potato aroma, not overpowering but enough to be reminiscent of the main ingredient.
Origin:
Taiwan
Cooking dishes:
Taro flour is often used in pastries, drinks, soups and stews.
It acts as a thickener and adds texture to soups and stews.
It can be used to make a variety of desserts, such as taro cakes, taro puree, or as a flavor for milk tea.
It is also commonly used in homemade pet food or treats because of its natural color and flavor.
**Taro flour is very popular in a variety of cooking applications due to its unique flavor and versatility. It needs to be stored in a sealed, dry, and dark environment to maintain its quality and flavor.
