Eddoe vs. Taro — What's the Difference?
By Tayyaba Rehman — Updated on November 4, 2023
Eddoe is a smaller, hairy variety of taro with a nuttier flavor; taro is a larger, smoother corm used more widely in global cuisines.
Difference Between Eddoe and Taro
Table of Contents
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Key Differences
Eddoe, also known as eddo or malanga, is a tuber that belongs to the Araceae family, just like taro. While both eddoe and taro are used in similar culinary applications, eddoe is typically smaller and rounder. Taro, also known as dasheen, is a starchy root vegetable, larger than eddoe, and often used as a staple food in many parts of the world.
Eddoe is recognized for its fibrous texture and has a nuttier taste compared to taro. Taro, on the other hand, has a creamier texture with a slightly sweet taste when cooked. Both eddoe and taro are versatile ingredients, yet their differing flavors and textures mean they can bring a unique twist to similar recipes.
The cultivation of eddoe tends to be more common in West Africa and parts of Asia, where it is often a traditional food. Taro is more widely cultivated across the globe, especially in the Pacific Islands, Asia, Africa, and the Caribbean. Both are nutritious and provide dietary fiber, vitamins, and minerals.
In terms of preparation, eddoe often requires thorough cleaning due to its hairy outer skin. Taro is also prepared with care to remove the outer skin, which contains oxalates that can be irritating if not cooked properly. Both require cooking before consumption and can be used in soups, stews, or simply boiled.
When discussing allergies and sensitivities, some people may have specific reactions to eddoe or taro. Eddoe's skin can cause more irritation during handling than taro's smoother skin. However, both can cause an allergic reaction if one is sensitive to the calcium oxalate crystals they contain, although proper cooking reduces this risk.
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Comparison Chart
Size
Smaller, round corms
Larger, elongated corms
Skin Texture
Hairy and fibrous
Smooth with a fibrous core
Taste
Nuttier
Slightly sweet
Culinary Use
More common in West Africa and parts of Asia
Widely used globally
Preparation
Needs thorough cleaning due to hairy skin
Requires careful peeling due to oxalates
Compare with Definitions
Eddoe
Eaten as a staple food in some cultures.
Eddoe is essential for her traditional Ghanaian recipes.
Taro
Larger than eddoe with a smoother skin.
He harvested the taro with its impressive size overshadowing the smaller eddoe.
Eddoe
A small tuberous root of tropical origin.
Eddoe can be roasted for a delicious, nutty side dish.
Taro
Requires thorough cooking to neutralize oxalates.
They made sure to cook the taro thoroughly for the stew.
Eddoe
Known for its hairy skin.
She peeled the eddoe carefully to avoid the tiny hairs.
Taro
Can cause skin irritation if handled raw.
She always wore gloves when cutting taro to avoid itching.
Eddoe
Often considered a variety of taro.
In the market, eddoe is less common than taro.
Taro
A starchy root vegetable, often used in tropical regions.
Taro root is a key ingredient in poi.
Eddoe
Requires cooking to remove toxins.
Before making the soup, she boiled the eddoe as a precaution.
Taro
Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (), kalo, dasheen, madhumbe, marope, magogoya, patra or godere (see §Names and etymology for an extensive list). It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles.
Eddoe
Eddoe or eddo is a tropical vegetable often considered identifiable as the species Colocasia antiquorum, closely related to taro (dasheen, Colocasia esculenta), which is primarily used for its thickened stems (corms). In most cultivars there is an acrid taste that requires careful cooking.
Taro
A tropical Asian plant of the arum family which has edible starchy corms and edible fleshy leaves, especially a variety with a large central corm grown as a staple in the Pacific.
Taro
A widely cultivated tropical Asian aroid plant (Colocasia esculenta) having broad peltate leaves and large starchy edible corms.
Taro
The corm of this plant. In both senses also called cocoyam.
Taro
Colocasia esculenta, raised as a food primarily for its corm, which distantly resembles potato.
Taro
Any of several other species with similar corms and growth habit in Colocasia, Alocasia etc.
Taro
Food from a taro plant.
Taro
A name for several aroid plants (Colocasia antiquorum, var. esculenta, Colocasia macrorhiza, etc.), and their rootstocks. They have large ovate-sagittate leaves and large fleshy tuberous rootstocks, which are cooked and used for food in tropical countries.
Taro
Edible starchy tuberous root of taro plants
Taro
Herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves
Taro
Tropical starchy tuberous root
Taro
Has a mild, sweet flavor when cooked.
The sweet taste of taro makes it perfect for her dessert recipe.
Common Curiosities
What is eddoe?
Eddoe is a small, hairy tuber, related to taro, and used in similar culinary ways.
Can you eat eddoe raw?
No, eddoe should be cooked to remove any potential toxins.
What does taro taste like?
Taro has a mild, slightly sweet taste when cooked.
Are eddoe and taro the same?
No, they are different varieties of tubers though related.
How should taro be prepared?
Taro should be peeled and cooked thoroughly to remove oxalates.
What are the nutritional benefits of eddoe?
Eddoe is high in fiber, vitamins, and minerals.
Can taro be used for both sweet and savory dishes?
Yes, taro is versatile and can be used in both types of dishes.
How does taro differ from eddoe in appearance?
Taro is typically larger with smooth skin, while eddoe is smaller with hairy skin.
Is taro easy to digest?
Yes, when cooked properly, taro is starchy and easy to digest.
Can handling eddoe cause skin irritation?
Yes, the hairy skin can be irritating to some people.
Are there any risks associated with eating taro?
Raw taro can cause irritation due to calcium oxalate crystals, so it must be cooked.
How do you store eddoe?
Store eddoe in a cool, dry place away from direct sunlight.
Is eddoe common in certain cuisines?
Yes, it's common in West African and Asian cuisines.
Can I substitute taro for eddoe in recipes?
Often, but the texture and flavor profiles will differ slightly.
Is eddoe allergy common?
Allergies are not common but can occur, especially if it's not cooked properly.
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Written by
Tayyaba RehmanTayyaba Rehman is a distinguished writer, currently serving as a primary contributor to askdifference.com. As a researcher in semantics and etymology, Tayyaba's passion for the complexity of languages and their distinctions has found a perfect home on the platform. Tayyaba delves into the intricacies of language, distinguishing between commonly confused words and phrases, thereby providing clarity for readers worldwide.
