Are you looking for a way to spice up your cooking? If you’re tired of the same old ingredients, it’s time to introduce yourself to the world of Colocasia varieties.
These edible plants are a staple in many cuisines around the world, thanks to their unique taste and versatility.
In this article, we’ll explore the 19 Colocasia Varieties that are sure to take your cooking to the next level. From the classic taro to the exotic black beauty, we’ll cover everything you need to know to make your meals stand out.
So, let’s dive in!
1. Taro
Taro is the most common and well-known variety of Colocasia. It is a staple food in many cultures, particularly in Asian and Pacific Islander cuisine. Taro has a starchy, nutty flavor that pairs well with meats and vegetables. You can use it in soups, stews, and curries or fry it to make chips.
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2. Black Magic
Black Magic is a unique variety of Colocasia that has a deep purple color. It has a slightly sweet, earthy flavor that works well in savory dishes. You can roast or fry it to bring out its natural sweetness.
3. Mojito
Mojito is a smaller variety of Colocasia that has bright green leaves with purple spots. It has a slightly tangy flavor that pairs well with fish and poultry. You can use it in salads, stir-fries, and soups.
4. White Lava
White Lava is a rare variety of Colocasia that has pure white flesh. It has a slightly sweet, nutty flavor that works well in desserts and savory dishes alike. You can steam or boil it to bring out its natural sweetness.
5. Pink China
Pink China is a beautiful variety of Colocasia that has pinkish-purple veins on its leaves. It has a slightly sweet flavor that pairs well with pork and beef. You can use it in stir-fries, soups, and curries.
6. Illustris
Illustris is a striking variety of Colocasia that has dark purple leaves with bright green veins. It has a mild, nutty flavor that works well in salads and stir-fries. You can also use it as a garnish for your dishes.
7. Diamond Head
Diamond Head is a unique variety of Colocasia that has a shiny, blackish-green color. It has a slightly sweet, earthy flavor that pairs well with fish and seafood. You can use it in soups, stews, and stir-fries.
8. Black Beauty
Black Beauty is a rare variety of Colocasia that has a dark, almost black color. It has a slightly sweet, nutty flavor that works well in savory dishes. You can roast or fry it to bring out its natural sweetness.
9. Pink China Dwarf
Pink China Dwarf is a smaller version of Pink China. It has the same pinkish-purple veins on its leaves and a slightly sweet flavor that pairs well with pork and beef. You can use it in stir-fries, soups, and curries.
10. Fontanesia
Fontanesia is a unique variety of Colocasia that has a twisted, curled shape to its leaves. It has a mild, nutty flavor that works well in salads and stir-fries. You can also use it as a garnish for your dishes.
11. Hawaiian Punch
Hawaiian Punch is a vibrant variety of Colocasia that has bright red stems and veins on its leaves. It has a slightly sweet, tangy flavor that pairs well with fish and seafood. You can use it in salads, stir-fries, and soups.
12. Tea Cup
Tea Cup is a small variety of Colocasia that has a unique shape resembling a teacup. It has a slightly sweet, nutty flavor that works well in desserts and savory dishes. You can steam or boil it to bring out its natural sweetness.
13. Black Coral
Black Coral is a rare variety of Colocasia that has a dark, almost black color. It has a slightly sweet, nutty flavor that works well in savory dishes. You can roast or fry it to bring out its natural sweetness.
14. Blue Hawaii
Blue Hawaii is a striking variety of Colocasia that has bright blue-green leaves. It has a slightly sweet, tangy flavor that pairs well with fish and seafood. You can use it in salads, stir-fries, and soups.
15. Aloha Magic
Aloha Magic is a unique variety of Colocasia that has variegated leaves with green, white, and pinkish-red colors. It has a mild, nutty flavor that works well in salads and stir-fries. You can also use it as a garnish for your dishes.
16. Red Stemmed Malanga
Red Stemmed Malanga is a variety of Colocasia that has red stems and veins on its leaves. It has a slightly sweet, earthy flavor that pairs well with meats and vegetables. You can use it in soups, stews, and curries or fry it to make chips.
17. Burgundy Stem
Burgundy Stem is a unique variety of Colocasia that has burgundy-colored stems and veins on its leaves. It has a slightly sweet, earthy flavor that works well in savory dishes. You can roast or fry it to bring out its natural sweetness.
18. Thai Giant
Thai Giant is a large variety of Colocasia that has green leaves with purple spots. It has a slightly sweet, tangy flavor that pairs well with fish and seafood. You can use it in salads, stir-fries, and soups.
19. Green Taro
Green Taro is a variety of Colocasia that has green leaves and a white flesh. It has a slightly sweet, nutty flavor that works well in savory dishes. You can roast or fry it to bring out its natural sweetness.
Conclusion
Colocasia is a versatile and delicious ingredient that can be used in a variety of dishes. With 19 different varieties to choose from, you can experiment with different flavors and textures to create unique and exciting dishes.
So next time you’re in the grocery store or at the farmers’ market, consider picking up a few Colocasia varieties to add some excitement to your cooking.
