What is the difference between taro and ube?

In this brief article, we are going to answer the question, “What is the difference between taro and ube?”

What is the difference between taro and ube?

While ube has an earthy and somewhat nutty flavor, it lacks the sweetness that comes from sugar, which is the primary distinction between the two. When sliced, ube has a purple color, but taro features white flesh with purple flecks. This makes it easy to distinguish between the two.

As tubers with similar appearances, both the ube and the taro have a wide range of culinary applications. They’re frequently confused, but there are distinct variances between the two, so they shouldn’t be used in the same recipe.

Because it may range from white towards purple and is delicious, the ube, meaning purple yam, works well in desserts like ice cream, cookies, and cakes. Roast veggies or ube puree, for example, are both delicious when made with it. 

Taro has a blander, less sweet flavor and is white or pale purple in hue. It’s finest in savory dishes, but you can also use it in sweet dishes like taro coconut tapioca or in smoothies.

What are their appearances?


Due to its own color, the ube may be easily separated from the yam.. The color of baked goods as well as other delicacies deepens when they are cooked or prepared. Recipes calling for this vegetable are popular among food stylists, food photographers, bakers, or café owners.


When taro is plucked from the ground, its flesh is a paler, almost white hue. When it’s pulverized, minced, or minced, it might take on a faint purple hue. Food vendors in the Philippines as well as other tropical nations view taro’s lack of ube’s vibrant taste as a plus, positioning it as a “healthier flavor” in frozen desserts like slushies or ice cream.

What are their origins?


The ube is an old Southeast Asian instrument that has been around for a long time. It’s now a staple in Filipino cuisine, and can be found in a plethora of recipes. The ube is also cultivated in Africa, South America, Australia, and the USA.


Taros are said to be among the first domesticated crops, having been brought to the country from Asia via India and Southeast Asia. The vegetable is now a staple in Hawaii, the Caribbean, the South Pacific, China, Southeast Asia, or Africa. Several types of this crop are grown in Japan, and it is used in a wide range of dishes.

What do they taste like?


Although it’s starchy, an ube isn’t as easy to include into savory dishes as a taro is; it has a mild taste that is largely sweet and rich. Because of its moistness and soft, slightly sticky nature after cooking, the ube may be enjoyed by anybody who has never tried it before.

The ube is a common ingredient in Filipino sweets. Because of its mild sweetness, it pairs well with stronger flavors like cheddar cheese. Bread packed with cheese, known as “ube cheese pandesal,” is light and fluffy, with a buttery texture. 

We love the balance of sweet and salty in this dish. Pandan, coconut, cream cheese, or even mung beans are all great pairings with ube.


Its earthy, somewhat nutty flavor lends itself well to a variety of dishes. In order to have a sense about what it tastes like, all you need to do is eat one of these sweet potatoes. Once cooked, taro has a soft, dry, and somewhat gritty texture.

For those who want their food less sweet, Taros are the way to go. The majority of the time, they’re employed in savory dishes rather than sweet ones. Roasting taro and serving it with meat, poultry, or fish is a delicious combination. 

They can also be baked and stuffed with ground beef, pulled pork, seasonings, and chopped veggies. Taro pairs nicely with Asian tastes including matcha, black sesame, or red beans.

What are their uses in cooking?


Add color plus sweetness to desserts with an ube that has a tropical flavor. Adding ube paste to pastries and fried treats takes them to a new level of deliciousness. Cakes, breads and other baked goods benefit from the use of ube. When preparing savory dishes, bear in mind the root’s sweetness, since it may taste out of place in some dishes.


In cooking, taro is more adaptable since it is less sweet. Toss it into curries, soups and casseroles in addition to serving it as a side dish. Dumplings and buns can be filled with a paste made from this ingredient, which can then be used as a filling. Ice cream made with taro is delicious and may be used to flavor bread, cake icing, tea, and more.


In this brief article, we answered the question, “What is the difference between taro and ube?”



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