taro(redirected from Kachaloo)
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n. pl. ta·ros
1. A widely cultivated tropical Asian aroid plant (Colocasia esculenta) having broad peltate leaves and large starchy edible corms.
2. The corm of this plant. In both senses also called cocoyam.
[From Tahitian and Maori taro, from Proto-Polynesian *talo, from Proto-Oceanic *talos; akin to Javanese tales, from Proto-Malayo-Polynesian *tales, probably ultimately of Austroasiatic origin; compare Khmer trav and Mon krao (both from Proto-Mon-Khmer *trawʔ) and Santali saru.]
n, pl -rosFull name: elephant's-ear, dasheen, eddo or Chinese eddo
1. (Plants) an aroid plant, Colocasia esculenta, cultivated in the tropics for its large edible rootstock
2. (Plants) the rootstock of this plant
[C18: from Tahitian and Māori]
ta•ro(ˈtɑr oʊ, ˈtɛər oʊ, ˈtær oʊ)
n., pl. -ros.
1. a stemless plant, Colocasia esculenta, of the arum family, cultivated in tropical regions for its edible tuber.
2. the tuber itself.
[1770–80; < Polynesian]
Switch to new thesaurus
|Noun||1.||taro - edible starchy tuberous root of taro plants|
Colocasia esculenta, dalo, taro plant, dasheen, taro - herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves
root - (botany) the usually underground organ that lacks buds or leaves or nodes; absorbs water and mineral salts; usually it anchors the plant to the ground
|2.||taro - herb of the Pacific islands grown throughout the tropics for its edible root and in temperate areas as an ornamental for its large glossy leaves|
aroid, arum - any plant of the family Araceae; have small flowers massed on a spadix surrounded by a large spathe
|3.||taro - tropical starchy tuberous root |
root vegetable - any of various fleshy edible underground roots or tubers
poi - Hawaiian dish of taro root pounded to a paste and often allowed to ferment
n → Taro m