Product Details

Cultivation Area: Bhola, Narsingdi, Barisal, Tangail

Availability: Whole Year

Description:

Fresh taro stolons, also known as "kochu loti" in Bangladesh, hold a significant place in the country's culinary landscape. These underground stems of the taro plant are highly sought after for their distinct flavor, versatility, and nutritional value.

In Bangladesh, taro stolons are commonly cultivated and consumed, particularly during the monsoon and winter seasons. The stolons are renowned for their starchy texture, which lends itself well to various traditional dishes. Whether it's a comforting curry, a delectable fritter, or a flavorsome stir-fry, taro stolons infuse a unique taste and texture into every preparation.

Besides its culinary appeal, taro stolons offer several health benefits. They are a good source of dietary fiber, vitamins, and minerals, including potassium and vitamin C. Taro stolons are also known for their antioxidant properties and their ability to promote digestive health.

In local markets across Bangladesh, you will find vendors showcasing baskets brimming with fresh taro stolons. These vibrant, elongated stems, often purple or white in color, entice shoppers with their earthy aroma. From street food stalls to home kitchens, the use of taro stolons in Bangladeshi cuisine continues to captivate taste buds and enrich the gastronomic heritage of the nation.