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Resilient Roots Hawaii

Hawai'i Grown Taro 12 LBS

Hawai'i Grown Taro 12 LBS

Regular price $50.00 USD
Regular price Sale price $50.00 USD
Sale Sold out

Introducing Kauai Grown Taro Root! Hand-selected from the fertile fields of Kauai, this taro root is a true taste of paradise.

Taro root has been a staple in the diets of island communities for centuries and is known for its rich, nutty flavor and velvety texture. Our Kauai Grown Taro Root is no exception, grown with care and nurtured in the rich volcanic soil of Kauai, this taro root is a true gem of the island.

Not only does it taste amazing, but taro root is also incredibly nutritious. It is a rich source of fiber, vitamins, and minerals, making it a healthy and delicious ingredient for a variety of dishes.

At Resilient Root, we believe in the power of locally sourced and sustainably grown ingredients. That's why our Kauai Grown Taro Root is grown using no artificial herbicides and pesticides, making it a healthier and more environmentally-friendly choice.

Discover the rich flavor and amazing health benefits of Kauai Grown Taro Root! Try it in your favorite recipes today and taste the difference.

 

Taro, a starchy root vegetable, is an important staple food in Hawaii and has a deep cultural significance in Hawaiian history. Taro was brought to Hawaii by the Polynesian settlers around 400-800 AD. It was one of the first crops to be cultivated in Hawaii and was used to make poi, a traditional Hawaiian dish made by mashing the cooked taro root. In ancient Hawaii, taro was considered a sacred plant and was often used in religious ceremonies. Today, taro is still grown and used in traditional Hawaiian dishes and is an important part of Hawaiian culture and heritage.

Taro, also known as eddoe or dasheen, contains a substance called calcium oxalate, which can cause irritation to the skin and mouth when consumed raw. Cooking taro thoroughly breaks down the calcium oxalate, making it safe to eat. Additionally, cooking also tenderizes the root, making it easier to digest and giving it a more palatable texture. Therefore, it is important to cook taro thoroughly before consuming it, whether it is boiled, fried, steamed or mashed, to ensure that it is safe to eat and enjoyable to consume.

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