Description

Taro Stolon (Loti), also known as the stems or shoots of the taro plant, is an edible part of the taro root that is often used in cooking, particularly in South Asian and Southeast Asian cuisines. The stolons are the long, tender shoots that grow from the root and are harvested for their soft, fibrous texture and mild flavor. Here’s a description of Taro Stolon (Loti):

1. Fresh Taro Stolon (Loti) (Raw – KG)

• Description: Taro Stolon (Loti) consists of young, tender stems that emerge from the taro root. These stolons are typically greenish or light purple in color, and they have a soft, fibrous texture. When fresh, they are relatively mild in flavor with a slight earthiness and bitterness, much like the taro root itself. The stems are not as starchy as the root, but they do contain nutrients and fiber, making them a healthy addition to any meal.

• Uses: Fresh Taro Stolon (Loti) is commonly used in curries, stews, and vegetable dishes. The tender shoots can be cut into smaller pieces and stir-fried, boiled, or added to soups for extra flavor and nutrition. In Indian and Bangladeshi cuisine, Taro Stolon (Loti) is often cooked with spices like turmeric, cumin, garam masala, and ginger. It can also be added to lentil-based dishes or mixed vegetable curries. Additionally, Loti can be used in vegetarian stews where its soft texture and mild flavor blend well with the other ingredients.