Ayurvedic Uses, Recipes & Side Effects

Taro (known as Arvi or Kachu in various regions) is a tropical tuber crop revered not only for its culinary versatility but also for its nourishing properties in traditional systems like Ayurveda. Rich in carbohydrates and potassium, taro is considered a natural energy booster that helps balance Vata and Pitta doshas when prepared appropriately. Its roots and tender leaves are widely used as wholesome vegetables, especially in diets aimed at building strength and improving digestive health. In Ayurvedic practice, taro holds medicinal value and is traditionally used to address a range of health conditions.

It is believed to support liver function, relieve constipation, and combat general debility. The plant is also used externally; the juice of its leaf stalk is applied to wounds for its styptic (bleeding-stopping) effect, aligning with Ayurvedic principles of Rakta Stambhana (arresting bleeding).

Taro’s grounding and nourishing qualities make it a beneficial food and remedy in holistic wellness.

Vernacular Names of Taro

• English Names: Taro, Eddoes, Dasheen, Wild Taro, Eddo, Cocoyam, Kalo
• Hindi: Arabi, Aruwi, Banda, Ghuyan, Arui, Arvi, Kachalu, Ashukachu
• Bengali: Kachu, Banakochu, Jongli Kochu, Alti Kachu
• Marathi: Alvacha Kanda, Aalu, Chempu, Ran Aalu, Aaloo
• Gujarati: Alavi
• Kannada: Kesave, Kesu, Savigadde, Keshavanagadde, Kesavedantu
• Tamil: Hempu, Nirccempu, Peculam, Shemelam
• Telugu: Chama, Chema, Chammadumpaa
• Konkani: Terem, Venti
• Malayalam: Chemp, Manam, Tal, Chembu, Kaattuchembu, Chempakizhanna, Madantha, Seppankizhangu, Chempu
• Tulu: Ambuge, Chevu, Kesu, Thevu
• Arabic: Colcas
• Assamese: Bon Kachu, Pani Kachu, Kola Kochu, Kolia Kochu, Kola-kochu
• Nepali: Aruvee, Gaawaa, Karkalo, Kuchuro, Pindaalu
• Odia: Kachu, Pechu, Saru
• Punjabi: Gagli, Gawian, Kachalu
• Urdu: Aruwi, Ghuyan, Kachalu, Kachchu
• Manipuri: Pan
• Oriya: Jongal Saaru

Ayurvedic Properties of Taro Root

In Ayurveda, foods are analyzed based on their effects on the body and mind through four key lenses: Rasa (taste), Guna (qualities), Virya (potency), Vipaka (post-digestive effect), and their influence on the Doshas (Vata, Pitta, Kapha).

1. Rasa (Taste)

• Madhura (Sweet) – Provides nourishment and promotes tissue building (anabolic effect).
• Kashaya (Astringent) – Has mild detoxifying effects; helps in absorption and toning tissues.

2. Guna (Qualities)

• Guru (Heavy) – Takes time to digest; grounding and stabilizing, offering sustained energy.
• Snigdha (Unctuous/Oily) – Moistening quality supports lubrication, ideal for dry and rough Vata conditions.

3. Virya (Potency)

Sheeta (Cooling) – Calms excess heat in the body, helpful for:

• Pitta-related imbalances (acidity, inflammation, skin conditions)
• Soothing burning sensations or excessive thirst

4. Vipaka (Post-Digestive Effect)

• Madhura (Sweet) – Builds and nourishes body tissues (Dhatus), promotes Ojas (vital energy), strength, and stamina.

5. Effect on Doshas

• Balances Vata – Due to its grounding, moist, and nourishing nature.
• Balances Pitta – Cooling potency helps pacify heat and inflammation.
• May Aggravate Kapha – Its heavy and moist nature can increase mucus, slow digestion, and potentially contribute to weight gain if consumed excessively.

Medicinal Qualities of Taro (as per Ayurveda)

• Balakṛt: Promotes physical strength and vitality.
• Snigdha: Possesses an unctuous or oily quality, beneficial for nourishment and tissue lubrication.
• Guru: Heavy to digest; may not be suitable for individuals with weak digestion (manda agni).
• Hrithkaphanashini: Helps reduce the accumulation of kapha (mucus) in the chest and respiratory region.
• Viṣṭambha: Tends to cause constipation due to its heavy and binding nature.
• Taila Bhāvita Rūpa (fried form): When fried in oil, it becomes tastier and aids in stimulating appetite (dīpana).

Ayurvedic Benefits & Uses of Taro Root (Arbi)

Below are key Ayurvedic uses and health benefits of Taro Root (Arbi). These traditional applications highlight its therapeutic and nutritional value.

1. Supports Digestive Health (When Used Mindfully)

• Rich in fiber: Helps regulate bowel movements and supports healthy gut function.
• Guru (Heavy): Slow to digest; best consumed in moderation to avoid digestive sluggishness.

Pairing tip: Combine with agni-deepana (digestive-enhancing) spices like:

• Ginger (Adraka)
• Cumin (Jeeraka)
• Black Pepper (Maricha)

Overuse caution: Excess intake can produce Ama (toxic undigested residue), especially in individuals with weak digestion.

2. Cooling Effect – Beneficial for Pitta Disorders

Sheeta Virya (Cooling potency) makes taro ideal for calming:

• Acid reflux (Amla Pitta)
• Gastritis
• Pitta-related skin conditions such as eczema, acne, or rashes

Suggested preparation: Cooling Arbi curry with:

• Coconut milk (more cooling)
• Coriander and fennel

3. Strengthens Tissues (Dhatu Poshan)

Madhura Vipaka (Sweet post-digestive effect):

• Nourishes Rasa Dhatu (plasma) and Mamsa Dhatu (muscles)

Ideal for:

• Recovery after illness
• Chronic fatigue
• General debility

Provides sustained energy, without quick spikes in blood sugar

4. External Ayurvedic Applications

Poultice for Joint Pain:

• Preparation: Boil and mash taro root, mix with turmeric (Haridra)
• Use: Apply warm to joints for relief from arthritis, gout, or swelling

Wound Healing:

• Traditional use of taro paste for minor cuts, burns, and insect bites
• Soothes and supports healing due to its mild cooling and unctuous properties

5. Supports Respiratory Health (With Proper Preparation)

Taro leaves (Patra) used in Ayurveda for:

• Dry coughs and hoarseness of voice (Vata-related respiratory issues)

Preparation tip:

• Cook thoroughly to neutralize natural irritants
• Avoid in conditions of excess mucus or Kapha aggravation (e.g., wet coughs, sinus congestion)

6. Beneficial for Women’s Health

• Rasa & Madhura Vipaka nourish the reproductive system.

Traditionally recommended during:

• Postpartum recovery for building strength and balancing Vata
• Menstrual fatigue or weakness due to its grounding and energizing effect

Helps maintain Ojas (vital essence) in women experiencing depletion.

7. Improves Energy & Stamina in Athletes or Active Individuals

• Slow-release carbohydrates and heavy (guru) quality provide lasting energy.
• Ideal as a pre- or post-workout food in balanced quantities, especially for those with Vata or Pitta constitutions.
• Strengthens Mamsa Dhatu (muscle tissue) and supports endurance.

8. Nourishes Skin (Twak Dhatu) from Within

Cooling effect and sweet vipaka support healthy skin by:

• Reducing internal heat and inflammation
• Moisturizing and nourishing dry, flaky skin (common in Vata imbalance)

Can be part of a Pitta-pacifying diet for radiant skin.

9. Promotes Grounding & Mental Calmness

Due to its heavy, unctuous, and sweet nature:

• Taro root calms the nervous system, helping manage anxiety, restlessness, and overthinking—all signs of aggravated Vata.

Best used warm, gently spiced, and freshly prepared to enhance its Sattvic (pure and balanced) nature.

10. Supports Bone and Joint Health

Contains minerals like magnesium and calcium (according to modern nutrition), which align with Ayurvedic principles for supporting Asthi Dhatu (bone tissue).

When combined with anti-inflammatory herbs (e.g., turmeric, ashwagandha), it contributes to:

• Joint flexibility
• Reduction of stiffness and bone weakness

Excellent for Vata-related degenerative conditions (like osteoarthritis), when cooked with ghee and warming spices.

Ayurvedic Comparison of Common Edible Tubers

Traditional & Ayurvedic Remedies Using Taro (Arbi)

Here are notable traditional and Ayurvedic uses of Taro (Arbi), showcasing its importance in holistic healing and wellness.

1. Body Ache Relief

• Part Used: Corm (underground stem)
• Remedy: Boiled or cooked taro corms are used to alleviate generalized body aches due to their nourishing and grounding qualities.

2. Baldness & Alopecia

• Part Used: Juice of the corm
• Application: Fresh juice is applied topically on bald patches to help stimulate hair growth.
• Properties: Acts as a stimulant, astringent, and appetizer; also supports scalp health.

3. Nervine Tonic (Brain & Nerve Support)

• Part Used: Cooked corm (vegetable)
• Benefit: The mucilage in taro acts as a nervine tonic, supporting calmness, nerve function, and recovery from fatigue or weakness.

4. Infected Sores & Skin Ulcers

• Part Used: Leaf paste
• Application: Fresh taro leaves are crushed into a paste and applied as a poultice on infected sores and slow-healing skin wounds.

5. Insect Stings & Bites

• Part Used: Petiole (leaf stalk)
• Remedy: The petiole is cut, and its juicy surface is rubbed on the sting site to reduce pain, swelling, and irritation.

6. Liver Enlargement & Piles (Hemorrhoids)

• Part Used: Cooked corm (root vegetable)

Benefit: Regular intake in moderate quantities helps in managing:

• Hepatomegaly (liver swelling)
• Hemorrhoids (Arsha) due to its astringent and cooling nature

7. Anemia & Weak Blood Circulation

• Part Used: Cooked corm
• Remedy: Taro is rich in iron and minerals, and its sweet vipaka (post-digestive effect) helps nourish Rakta Dhatu (blood tissue).
• Use: Regular consumption during convalescence or fatigue supports blood formation and improves circulation.

8. Fever & Low Immunity

• Part Used: Leaf decoction
• Remedy: Decoction made from young taro leaves is used in traditional medicine to stimulate immunity and reduce intermittent fevers.
• Caution: Should be used only under guidance and must be thoroughly boiled to reduce toxicity.

9. Cognitive Weakness & Memory Loss

• Part Used: Cooked corm + ghee + Brahmi (optional)
• Benefit: When prepared with ghee and memory-enhancing herbs like Brahmi, taro acts as a medhya rasayana (brain tonic), especially for Vata-induced mental debility or age-related cognitive decline.

10. Cracked Heels or Dry Skin

• Part Used: Corm paste or mucilage
• Application: Fresh corm paste or its mucilaginous extract is applied to cracked heels or dry patches to moisturize, soften skin, and reduce irritation.

Best Indian Taro Root Recipes

Below are top Indian recipes featuring Taro Root (Arbi), showcasing its versatile culinary uses. Enjoy traditional and flavorful dishes made with this nutritious tuber.

1. Ayurvedic Steamed Taro with Ginger, Black Pepper & Cumin

Dosha focus: Balances Kapha & supports Agni (digestive fire)

Ingredients:

• 500g taro root, peeled and cut into chunks
• 1 tsp freshly grated ginger (digestive & warming)
• 1/2 tsp black pepper (stimulates digestion)
• 1 tsp cumin seeds (anti-kapha, carminative)
• Pinch of asafoetida (hing) (reduces gas and bloating)
• Salt to taste
• 1 tbsp ghee (nourishing and improves digestion)
• Fresh coriander for garnish

Instructions:

1. Boil or steam taro until tender.
2. In a small pan, heat ghee, add cumin seeds and asafoetida until fragrant.
3. Toss steamed taro in the spiced ghee with ginger, black pepper, and salt.
4. Garnish with fresh coriander and serve warm.

2. Ayurvedic Taro & Red Lentil (Masoor Dal) Curry

Dosha focus: Balances Kapha and Vata, supports digestion

Ingredients:

• 300g taro root, peeled and diced
• 1 cup red lentils, rinsed
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp asafoetida (hing)
• 1 tsp turmeric (anti-inflammatory)
• 1 tsp coriander powder (digestive)
• 1 tsp fennel seeds (sweet, aids digestion)
• 1 tsp grated ginger
• 2 tbsp ghee or coconut oil
• 3 cups water or vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee/oil, add cumin, mustard seeds, asafoetida, and fennel seeds until they pop.
2. Add ginger and turmeric, sauté for 1-2 minutes.
3. Add diced taro and lentils, stir to coat with spices.
4. Pour in broth/water, bring to boil, then simmer for 20-25 minutes until soft.
5. Season with salt, garnish with cilantro. Serve with basmati rice or chapati.

3. Ayurvedic Taro Stir-Fry with Digestive Spices

Dosha focus: Kapha and Vata balancing, light and warming

Ingredients:

• 400g taro, peeled and thinly sliced
• 1 cup mixed vegetables (bell pepper, carrot, green beans)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1/2 tsp turmeric
• 1/4 tsp asafoetida (hing)
• 2 tbsp ghee or coconut oil
• Salt to taste

Instructions:

1. Boil or steam taro until tender.
2. Heat ghee in a pan, add cumin, mustard seeds, and asafoetida until sizzling.
3. Add ginger, turmeric, and black pepper, sauté for 1 minute.
4. Add vegetables and cooked taro, stir-fry for 4-5 minutes.
5. Season with salt and serve warm.

Ayurvedic Tips

• Always cook taro thoroughly to neutralize calcium oxalate.
• Pair taro with warming spices like ginger, black pepper, cumin, and asafoetida to aid digestion and reduce Kapha-related heaviness.
• Use ghee or coconut oil for better nutrient absorption and digestion support.
• Avoid heavy dairy or cold drinks with taro to prevent sluggish digestion.

Who Should Avoid or Limit Taro Root?

• Kapha Imbalance: People with obesity, sluggish digestion, or excess mucus should limit taro, as it can worsen these conditions.
• Hypothyroidism: Raw taro may interfere with iodine absorption, which is important for thyroid function.
• Kidney Stones: Taro contains oxalates, which can contribute to kidney stone formation or aggravate existing kidney problems.

Proper Preparation is Crucial

• Never eat raw taro: Raw taro has calcium oxalate crystals that cause throat irritation and discomfort.
• Cook thoroughly: Boiling or steaming neutralizes harmful compounds.
• Use digestive spices: Adding ginger, asafoetida, or black pepper can improve digestibility and reduce any digestive discomfort.

Taro root (Colocasia) demonstrates significant nutritional and pharmacological potential, as supported by both Ayurvedic practice and emerging biomedical research. Proper preparation is essential to mitigate its natural oxalate toxicity and ensure safe consumption.

FAQ’s

1.What is the medicinal use of taro?

Taro is traditionally used to support digestion, reduce inflammation, aid in blood sugar regulation, and improve immunity in systems like Ayurveda and folk medicine.

2. What are the benefits of arbi root?

Arbi is rich in fiber, resistant starch, antioxidants, and essential minerals like potassium and magnesium—beneficial for gut, heart, and metabolic health.

3. What is taro root used for?

Taro is used in cooking (curries, fries, chips) and medicine for its digestive, anti-inflammatory, and energy-boosting properties.

4. Does taro root increase testosterone?

There is limited scientific evidence supporting a direct link between taro root and increased testosterone levels.

5. Is taro root high in uric acid?

Taro itself is not high in purines, but individuals with gout or uric acid concerns should consume it moderately due to its oxalate content.

6. Who should not eat taro?

People with kidney stones, oxalate sensitivity, or certain allergies should avoid or limit taro consumption unless properly prepared.

7. What are the side effects of taro?

If eaten raw or undercooked, taro can cause throat irritation, itching, or digestive upset due to calcium oxalate crystals.

8. Can a kidney patient eat taro root?

Kidney patients should consult their doctor, as taro contains oxalates, which can contribute to stone formation if not managed properly.

9. How to remove toxins from taro?

Always peel and cook taro thoroughly (boiling, steaming, or frying). Soaking and adding acidic agents (e.g., tamarind, lemon) can further reduce oxalates.

10. Is taro good for the brain?

Taro contains antioxidants and B-vitamins that may support brain health, but more clinical evidence is needed to confirm direct cognitive benefits.

11. Is taro good for your stomach?

Yes, it’s fiber and resistant starch help support gut health, improve bowel regularity, and may act as prebiotics.

12. Why is taro so important?

Taro is a global staple with both culinary and medicinal value—rich in nutrients and used traditionally for wellness across cultures.

13. Where is taro used?

Taro is used in South Asian, Pacific Islander, African, and East Asian cuisines, as well as in traditional medicine systems like Ayurveda.

14. Is taro good for the heart?

Taro supports heart health through its potassium content, which helps regulate blood pressure, and fiber, which aids in cholesterol management.

References:

• Temesgen M, Retta N. Nutritional potential, health and food security benefits of taro Colocasia esculenta (L.): A review. Food Science and Quality Management. 2015;36:23-30. [Cited 27 June 2019].(1)
• Chakraborty P, Deb P, Chakraborty S, Chatterjee B, Abraham J. Cytotoxicity and antimicrobial activity of Colocasia esculenta. J. Chem. Pharm. Res. 2015;7(12):627-35.[Cited 27 June 2019]. (2)
• Wang JK, Higa S. Taro, a review of Colocasia esculenta and its potentials. Honolulu: University of Hawaii Press; 1983. [Cited 27 June 2019].(3)
• Antioxidants in Vegetables and Nuts – Properties and Health Benefits (pp.341-353)(4)
• Taro (Colocasia esculenta (L.) Schoff.) for Nutritional Security and Health Benefits(5)