Taro (flour)

‘ Colocasia esculenta ‘

 

TARO FLOUR

Origin : Madagascar

100% Natural product

 

BOTANICAL NOTES

From its common names “Taro” or “Colocase” borrowed from Tahitian, it can be found in Polynesia, Reunion Island, Mauritius, Guyana, Martinique and Guadeloupe, Madagascar. Of prehistoric origin and from India, this plant has developed in all tropical regions. It is part of the basic diet like yam or aubergine.

 

AROMATIC NOTES

Woody, earthy and truffled.

 

PROPERTIES

The tuber is rich in starch (30%), iron, fibre, amino acids, vitamins (A, B1, B2, B3, C), mineral salts and calcium. Antianemic, it would have a positive effect on cancer and heart disease.

 

USES

Traditionally taro is served with green and yellow vegetables, meat and fish, coconut milk, foie gras. Its taste is close to mushrooms, with woody, undergrowth notes.

 

CONDITIONING

Food vacuum bag.

Packing box (Logistic protection & freight).

 

 

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