Is ube and purple yam the same? What is ube good for? Is taro really purple? What does ube taste like? We’re sure these are some of the questions you might be asking yourself when you think of taro or ube. These roots are used for similar desserts and other dishes or drinks but there’s more to them! You’ll find the differences and similarities between taro and ube down below with this taro vs ube article. Continue reading!
Taro is a tube like root vegetable that is very popular amongst South Asian and African cultures around the world. Its nutrient rich and starchy make up allow for great use as a carbohydrate substitute or flavoring for foods and drinks. The most popular uses for the taro root are for milk teas or bubble teas, fried recipes and dessert recipes. The external appearance of taro root appears brown, asymmetrical and rough by the touch. When split or cut open, the taro root appears pale white (almost creamy) with purple specks or dots throughout the entire vegetable. Its scientific name is Colocasia esculenta for those that are curious.
You can learn more about taro here with Everything You Need to Know About Taro.
You might mistake ube with taro, but that’s okay, you’re not the only one. Usually the biggest differences you can tell from taro and ube is that taro tends to have a pale white inside, with purple specks. Whereas ube has a deep purple color. Another way to differentiate the two from each other is that taro’s flesh has stronger textural integrity whereas ube does not. Ube is very soft and delicate. Don’t get too confused!
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