What Is Aari? Understanding Taro and Its Many Names
Aari is a regional name — used primarily in parts of South Asia — for one of the world’s oldest cultivated root vegetables: Taro, scientifically known as Colocasia esculenta. Depending on where you are in the world, you might know it as Arbi or Arvi in Hindi and Punjabi, Dasheen in the Caribbean, Cocoyam in West Africa, or simply Taro across the Pacific Islands and beyond.
This single plant has accumulated more common names than almost any other vegetable on earth — a testament to how deeply it has woven itself into the food cultures of tropical and subtropical regions across Asia, Africa, Oceania, and the Americas.
Botanically, Aari/Taro belongs to the Araceae family, the same broad family as ornamental elephant ear plants. The genus is Colocasia, and the species esculenta literally means “edible” in Latin — a fitting name for a plant whose starchy corms have sustained hundreds of millions of people for over seven thousand years.
A Brief History: One of the World’s First Cultivated Plants
Taro holds the remarkable distinction of being among the earliest plants ever domesticated by humans, with cultivation records stretching back to at least 5,000 BC — some archaeobotanical evidence suggests even earlier, closer to 7,000 BC in the Indo-Malayan region.
Its center of origin is the Indo-Malayan region, spanning modern-day India, Malaysia, and Indonesia. From there, early human migration carried taro across Southeast Asia into the Pacific Islands, where it became the cornerstone of Polynesian civilization. Ancient Hawaiians held taro — known as kalo — sacred, believing it to be the firstborn of the sky father Wakea. The Hawaiian cultural dish Poi, made from pounded taro corm, remains a living link to that spiritual heritage.
Taro traveled westward too, reaching Egypt, West Africa, and eventually the Americas through trade routes and the transatlantic slave trade. Today it feeds an estimated 500 million people globally, making it the 14th most important food crop in the world by volume, according to the FAO.
Botanical Profile
| Feature | Details |
|---|---|
| Scientific name | Colocasia esculenta |
| Family | Araceae |
| Botanical authority | (L.) Schott |
| Plant type | Herbaceous perennial |
| Height | 1–2 meters |
| Life cycle | Perennial (typically grown as annual) |
| Domestication | ~5,000–7,000 BC, Indo-Malayan region |
The plant grows as a clumping, upright herbaceous perennial with large, heart-shaped (cordate) peltate leaves that can span up to 60 cm. The leaves are iconic — their waxy, water-repelling surface causes water droplets to bead up and roll off, an effect called the lotus effect. Stems (petioles) are fleshy and succulent, and the underground portion produces the starchy corm — the primary edible part — along with smaller cormels (daughter corms) branching from it.
What Parts of Aari / Taro Are Edible?
One of taro’s great advantages as a food plant is that multiple parts are edible — when properly prepared.
Corms (Tubers): The main underground corm is the most widely consumed part. It has rough, brown, ring-marked skin with white, cream, or purple flesh depending on the variety. It is starchy, dense, and highly nutritious. Corms must always be cooked — they are toxic when raw due to calcium oxalate crystals.
Leaves: Young taro leaves are consumed as a leafy vegetable across South and Southeast Asia, the Pacific Islands, and parts of Africa. They are rich in vitamins A and C and must also be thoroughly cooked to neutralize oxalates.
Stems (Petioles): The fleshy leaf stalks are used in Indian, Southeast Asian, and African cooking, typically in curries, stews, and stir-fries. Again, cooking is essential.
⚠️ Critical Safety Note: Never Eat Taro Raw
Taro contains calcium oxalate crystals throughout its tissues — in the corm, leaves, and stems. When raw taro is touched or eaten, these needle-like crystals cause immediate and severe irritation: intense itching of the skin and mouth, a burning sensation in the throat, and — in large quantities — potentially dangerous swelling of the airway.
Thorough cooking destroys calcium oxalate crystals, rendering taro completely safe to eat. Always boil, steam, roast, or fry taro fully before consumption. When peeling raw corms, many cooks wear gloves or oil their hands to prevent skin irritation. This is not a mild caution — it is a hard rule with no exceptions.
Global Distribution and Where Aari / Taro Is Consumed
Taro is a tropical and subtropical crop, grown and consumed across an enormous geographic range. Its top consuming nations include India, China, Japan, Nigeria, Ghana, Cameroon, the Philippines, Papua New Guinea, Fiji, Samoa, and Hawaii (USA).
In India, it is known as Arbi/Arvi and is a staple vegetable in everyday cooking — curried, fried, or roasted. In West Africa, Cocoyam is a dietary mainstay eaten boiled or in soups. In Polynesia, Poi from taro is both food and cultural identity. In Japan, satoimo (a smaller, slimy variety) appears in simmered dishes during autumn. Across the Pacific Islands, taro paddies (flooded cultivation) are a defining agricultural landscape.
Culinary Uses at a Glance
Taro is extraordinarily versatile in the kitchen. Its starchy, creamy texture after cooking makes it suitable for boiling, steaming, frying, roasting, and braising. It can be mashed (like mashed potato), sliced into chips and deep-fried, cubed into curries, or ground into flour for flatbreads and desserts. Popular preparations include Arbi Masala (India), Taro Chips (global snack), Poi (Hawaii), Lo Han Chai (Chinese braised dish), and Callaloo (Caribbean, using taro leaves).
For step-by-step methods and recipes, see our complete Taro cooking guide.
Quick Nutrition Snapshot (per 100g cooked)
| Nutrient | Amount |
|---|---|
| Calories | 112 kcal |
| Water | ~70g |
| Carbohydrates | 26.5g |
| Fiber | 4.1g |
| Protein | 1.5g |
| Fat | 0.2g |
| Key vitamins | B6, C, E, A |
| Key minerals | Potassium, Manganese, Magnesium |
For a full nutrition breakdown, see our Aari Taro Nutrition Facts article.
Growing Aari / Taro: The Basics
Taro thrives in warm, humid, tropical to subtropical climates and is frost-intolerant. It prefers rich, moist, slightly acidic soil (pH 5.5–6.5) and can grow in both upland (dry) and lowland (flooded paddy) conditions. Plants reach harvest in 7–12 months and are stored in cool, dry, dark conditions — similar to potatoes. Refrigeration should be avoided as it causes chilling injury. For the full growing guide, see our How to Grow Taro article.
Frequently Asked Questions
Is Aari the same as Taro?
Yes — “Aari” is a South Asian regional name for Taro (Colocasia esculenta), the same plant known as Arbi, Dasheen, Cocoyam, or Eddoe in different regions.
Can you eat taro raw?
No. Raw taro contains calcium oxalate crystals that cause severe irritation to the mouth, throat, and skin. Always cook taro thoroughly before eating.
Is taro good for diabetics?
Taro has a moderate glycemic index (~63) and is high in fiber (4.1g/100g), which helps slow sugar absorption. It can be a better starch choice than white rice or white potato for blood sugar management — in moderate portions.
What does Aari / Taro taste like?
Cooked taro has a mildly nutty, slightly sweet flavor with a creamy, starchy texture — somewhat like a cross between potato and chestnut.
References: USDA FoodData Central, FAO Crop Statistics, Healthline, PubMed. Last verified February 2026.