Production process – Selection of raw materials.

– Clean processing

– Modern sublimation drying, keeping the natural color of the product.

– Puree 100 mesh by centrifugal technology.

– No impurities

– No Preservatives

– No colorants

– No fragrances

Expiry date 12 months
Season All year round
Packing – Packing in PP/PE bags 1kg – 5kg – 10kg -25kg -50kg

– Or according to customer’s request.

Information about product
Specification Powder form
Certificate Certificate of food safety and hygiene, meeting export standards.
Origin Vietnam


Taro powder is a popular ingredient in many Asian cuisines, particularly in Chinese, Japanese, and Korean cooking. It is made by grinding dehydrated taro roots into a fine powder, which can be used in a variety of dishes, such as cakes, bread, and pastries.

Taro powder has a unique flavor that is both sweet and earthy, with a slightly nutty undertone. It is also a good source of carbohydrates, fiber, and potassium. It is low in fat and sodium, making it a healthy ingredient to use in cooking.

One of the main advantages of taro powder is its versatility. It can be used as a natural food coloring agent, adding a light purple hue to cakes and other baked goods. It can also be used as a thickening agent, adding a creamy and silky texture to soups and sauces. In addition, taro powder is often used as a substitute for wheat flour or cornstarch in gluten-free recipes.


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