Diwa Dried Taro Leaves Dahon Ng Gabi - 4 oz 114g
Taro plants are predominately known for their starchy, brown, underground tubers. When cooked, the leaves are tender and have a mild, nutty flavor with a slightly metallic, iron taste. They are rich in thiamin, riboflavin, iron, phosphorus, zinc, vitamin B6, vitamin C, niacin, potassium, copper, and manganese - also a great source of ascorbic acid and fibres.
Dired Taro Leaves must be cooked before consumption. You may steam, fry, boil or saute the leaves before adding to your recipe. They are a popular ingredient in Hawaii and in the Philippines. Taro leaves pair well with aromatics such as garlic, ginger, and onion, meats such as fish, chicken, pork, and beef, dried shrimp, coconut milk, fish sauce, chilies, sweet potato, chickpeas, and tomatoes. They will keep for a couple of days when stored in a perforated bag in the refrigerator.
- NET Weight: 4 oz | 114g
- Product of the Philippines