arbi

Arbi is the common Indian name for taro, the edible underground tuber of the plant Colocasia esculenta. The term is used in several Indian languages and is sometimes transliterated as arbi, arvi, or arvy. Arbi refers primarily to the corm, the starchy root harvested for culinary use; the plant also produces large leaves, though these are less commonly consumed in everyday Indian cooking.

Description and uses

Taro is a tropical perennial with a purple-tinged or brown skin and pale, starchy flesh. The edible portion is the corm, sometimes accompanied by smaller offshoot cormels. In Indian cuisine, arbi is usually peeled, boiled or steamed to soften, then incorporated into curries, stir-fries, or dry sabzis. Common preparations include arbi ki sabzi and arbi fry, often seasoned with cumin, coriander, turmeric, chili, garlic, and onions. The tuber is also used in stews and can be made into chips or pickles in various regional cuisines.

Nutrition and safety

Arbi is carbohydrate-rich and provides dietary fiber and minerals such as potassium. Raw taro contains calcium oxalate crystals that can irritate the mouth and throat, so it must be peeled and thoroughly cooked before consumption. Cooking reduces the oxalate content and improves flavor and texture.

Cultivation and distribution

Arbi is grown in warm, humid climates found in tropical and subtropical regions. It is propagated by planting sections of the corm or whole corms in well-drained, fertile soil. Harvest typically occurs several months after planting, with cultural practices varying by region.