Keladi Thai, or Thai Taro, refers to the stem and leaves of the taro plant commonly used in Thai, Malay, and other Southeast Asian cuisines. Known for its fibrous texture and mild, earthy flavor, it is typically cooked thoroughly and used in curries, coconut-based dishes, or ulam (traditional Malay salad).
Taro stems and leaves must be properly prepared and cooked to remove natural irritants and to enhance flavor. Once cooked, they add a unique depth to dishes and pair well with ingredients like coconut milk, chili, and anchovies.
We offer fresh, high-quality Keladi Thai for use in traditional cooking, restaurants, and food processing, ensuring safe handling and optimal freshness.
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Malaysia
