Have you ever tasted taro? This soft and delicious ingredient is a delicacy in many places, but have you ever thought that taro itself is a poisonous "mystery food"? Today, we're taking a look at taro's culinary journey and why it's so fascinating, yet it needs to be eaten with care.
The origin and history of taro
Taro, known as taro in ancient times, is a kind of food belonging to the taro genus of the Asteraceae family, native to the south of the continent, but also distributed in Southeast Asia and India. Taro is famous for its large leaves and wide rhizome, and was mentioned in ancient books. In ancient texts, it was nicknamed "squat owl" (chī) because of its special shape and size, because the squat owl looked similar to taro. Taro has also been given various aliases.
Toxicity of taro
However, although taro may seem harmless on the surface, in fact, it is a whole poisonous plant that belongs to the Asteraceae family, and there are other poisonous plants under this family, such as Banxia and monstera. There is a clear record in the ancient medical book "Xinxiu Materia Medica", "Taro, spicy taste is poisonous." ”
The toxicity of taro mainly comes from the calcium oxalate in it, which is present in the juice of taro. In the wild, locusts gnaw on a variety of crops and plants, but do not touch taro. This is because taro is poisonous all over the body, and in severe cases, eating undercooked taro by mistake may lead to poisoning and even fatality.
How to eat taro safely?
Although taro is toxic, the taro we usually consume has been bred to reduce toxicity. In addition, cooking is also a way to remove taro toxicity. Only fully cooked taro ensures removal of toxicity. So, while enjoying the delicious taste of taro, always make sure they are cooked adequately.
Different varieties of taro
Taro comes in different varieties in different regions, some for stir-frying, some for pastries, and some for replacing staples. For example, vegetable taro in northwestern Fujian is divided into mother taro, which has a rougher texture and is suitable for stir-frying, while seed taro is suitable for making pastries. In addition, there is a taro called betel nut, which is often used as a substitute for rice, and the texture of the sticky glutinous is very popular.
The historical place of taro
Taro occupies an important place in the history of the continent. In the early days, taro was one of the staple foods of southerners. Before the gradual maturity of rice cultivation technology, taro was once the main food of southerners. Until rice replaced the status of taro and became the staple food of southerners, the status of taro gradually declined. However, in times of famine, taro is often used as a way to survive because it is easy to cultivate, has a high yield, and is an emergency food.
How to cook taro
Taro can be used to make a variety of delicious dishes, either by frying and frying or as a dessert. Scallion oil taro is a classic salty taro dish, just slice the taro, add chopped green onion and stir-fry to make a delicious taro with scallion oil. In addition, sweet taro is also widely used in desserts, and white sugar is often added to increase the sweetness.
epilogue
Although taro is poisonous, it becomes a delicious ingredient when cultivated and cooked well. When tasting taro delicacies, it's important to make sure it's fully cooked to avoid potential toxicity issues. Taro's historical status and variety of cooking methods make it a fascinating ingredient that deserves our in-depth knowledge and appreciation.
Taro is a meeting of gastronomy and mystery, it is not only a delicacy, but also part of history and culture. While enjoying the food, we also maintain respect and caution with taro to ensure that we enjoy this delicious ingredient safely.