Ube vs Taro: What’s the Difference?

People may ask whether ube and taro are interchangeable. There has always been a mismatch between these two harvests. To clear up any misunderstanding, we’ll walk you through the differences between ube and taro, making your next trip to the grocery store a lot simpler.

Why Do People Confuse Ube and Taro?

Ube and taro are both members of the sweet potato family. From the exterior, these root vegetables resemble potatoes, but they have distinct colors and textures.

Ube and taro are often sold in powder form in Western markets. As a result, not everyone is aware of how these starchy root vegetables, similar to potatoes, seem in their natural state.

Manufacturers may also change the flavor and color of their products, which adds to the confusion. Some labels use interchangeable names, implying that they are the same while, in reality, they are different.

What is the Difference Between Ube vs. Taro?

Ube is a frequent component in many Filipino sweets. People who are acquainted with Filipino food may notice a plethora of purple ingredients and menus that specifically mention the usage of ube. Ube is sometimes known as purple yam in Western culture. It looks just like a purple sweet potato!

Taro, on the other hand, varies in hue from white to pastel purple. You won’t find any that are dark. If you come across one, the color indicates that it is an ube.

Taro can’t even make the meal dark. Taro-flavored foods and beverages with a deep purple hue have coloring added. It’s also blander than ube, thus there’s a difference in flavor.

Comparison of Ube vs. Taro

Ube

Origin

Ube is a Southeast Asian fruit that was notably popular in the Philippines. It’s a common ingredient in many Filipino recipes and a mainstay for many folks. It is also grown in other regions of the globe, including Africa, Australia, South America, and certain portions of the United States.

Appearance

Color is the most frequent method to differentiate ube. When you cut an ube open, you will see a dark purple color. When ube is utilized, the deep purple tint imparts a bright violet colour to meals and beverages. That is why many chefs and food photographers utilize purple yam in their food photography.

Ube’s exterior coating is similarly a dark purple color. As a result, there is no reason for people to mistake it with taro, which has a totally distinct appearance.

Flavor

Ube has a creamy, sweet flavor that is reminiscent of vanilla and white chocolate. The sweet flavor is also affected by the size and developing process. The bigger ubes have a sweeter flavor than the smaller ones. Some varieties have a richer vanilla taste when cultivated and managed properly over the winter, since the growth factor aids in starch breakdown.

Texture

Another difference between ube and taro is seen when they are cooked. Once cooked, ube has a more sticky feel. It also softens and becomes wet, making it easier to chew and consume.

Ingredient Pairing

Filipino food is savory, exhibiting a wealth of expertise on how to utilize ube in many ways. The sweet, mild taste complements a variety of Filipino delicacies, including ube-macapuno cake and the national specialty, sweet halayang ube. Other items that go well with ube include cheddar cheese, coconut, potato, sweet potato, mung beans, and pandan.

Culinary Uses

It is often used in the kitchen to provide sweetness and vibrant color to a meal or dessert. Ube extract and powdered ube may be obtained for a variety of applications.

Many baked goods, ranging from breads to puddings to pies to ube cake, cupcakes, and pie, employ it to improve flavor and appearance.

Furthermore, purple yam may be used to provide sweetness and a purple colour to beverages and ice cream. Some chefs utilize ube root in savory dishes, but this takes specific culinary abilities since if ube is introduced wrongly, its sweetness might overpower the dish’s flavor.

Taro

Origin

Taro, like ube, originates in Southeast Asia. It is most commonly used in India and has been for many years. It is one of the most significant crops grown in India on a home scale. It is also used in Japanese cuisine and may be found in many traditional dishes.

Japan even cultivates a diverse selection of taro. Taro is now frequently utilized in a variety of meals all around the globe. It is used in dishes in Hawaii, China, Africa, the South Pacific, and the Caribbean.

Appearance

When comparing ube with taro, keep in mind that they may be distinguished by their look. Taro has a very different look from ube. Taros are similar to coconuts in appearance, with white or greyish-brown skin. The bigger ones, on the other hand, have a subtle purple hue.

The light purple color of ordinary taros shows only when cooked. Nonetheless, the hue does not come close to ube’s extremely dark purple tone.

Flavor

Taro gives every food or beverage an earthy, nutty, coconut taste. Taro has a flavor that is similar to sweet potatoes.

It also has a subtle sweetness that works well in both sweet and savory recipes. Taro powder is often combined with extra sweeteners and colors. As a consequence, the taste of the produced ones may cause some misunderstanding.

Texture

Taro turns dry and gritty after cooking. It also softens throughout the cooking process.

Ingredient Pairing

While taro isn’t as sweet as ube, the nutty and vanilla taste it exudes pairs well with a variety of Asian ingredients such as matcha, red beans, and black sesame.

Taro may be used to provide rich tastes to a variety of meals. Taro goes nicely with a variety of meats, poultry, and fish. Taro is also used in many baking recipes.

Culinary Uses

Taro has a wide range of culinary uses, from soups to casseroles to curries. Taro is more versatile in the kitchen since it is less sweet, as it seldom affects the degree of sweetness in a recipe. Taro paste may be made and used as a filling in desserts. Taro is used as a flavour in several drinks, as well as delicacies and pastries.