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    Colocasia Roots

    Colocasia is a genus of flowering plants in the family Araceae, native to southeastern Asia and the Indian subcontinent. Some species are widely cultivated and naturalized in other tropical and sub...

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    Contact Person:
    Mr. Raza Hassan
    Address:
    Sargodha Road, Gujrat, Punjab, Pakistan, 50700
    Selling Products:
    Solar/DC Fans Ceiling / Pedestal/ Bracket and Hanging
    Pakistan
    Trust Points: 0
    Colocasia is a genus of flowering plants in the family Araceae, native to southeastern Asia and the Indian subcontinent. Some species are widely cultivated and naturalized in other tropical and subtropical regions. Common names include tarul, karkala ko ganu, elephant-ear, taro, cocoyam, dasheen, chembu, chamadhumpa/chamagadda in Telugu, shavige gadde, and eddoe. Elephant-ear and cocoyam are also used for some other large-leaved genera in the Araceae, notably Xanthosoma and Caladium. The generic name is derived from the ancient Greek word kolokasion, which in the Greek botanist Dioscorides (1st century AD) meant the edible roots of both Colocasia esculenta and Nelumbo nucifera. It is thought that the edible roots of Colocasia esculenta have been cultivated in Asia for more than ten thousand years. The species Colocasia esculenta is an invasive species in wetlands along the American Gulf coast, where it threatens to displace native wetland plants.



    They are herbaceous perennial plants with a large corm on or just below the ground surface. The leaves are large to very large, 20150 cm (7.959.1 in) long, with a sagittate shape. The elephant's-ear plant gets its name from the leaves, which are shaped like a large ear or shield. The plant reproduces mostly by means of rhizomes (tubers, corms), but it also produces "clusters of two to five fragrant inflorescenes in the leaf axils". Like other members of the family, the plant contains an irritant which causes intense discomfort to the lips, mouth and throat. This acridity is caused in part by microscopic needle-like raphides of calcium oxalate monohydrate and in part by another chemical, probably a protease. The acridity helps to naturally deter herbivores from eating it. It must be processed by cooking, soaking or fermenting sometimes along with an acid (lime or tamarind) before being eaten.

     
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