The Identity Crisis: Why They’re Tricky to Differentiate

The purple hue is taking over food and beverage innovation lately, from artisan ice cream to dishes in high-end establishments. And when it comes to natural purple colors, there are two trending tubers: ube and taro.

They’re commonly mistaken because they have the same plant pigment: anthocyanins. Another factor is that they are both root vegetables, which makes them hard to distinguish.

Despite these similarities, they have different textures, flavors, and pigmentations. Which is why one might be suitable for an application compared to others. For example, ube’s sweetness is perfect to be used as halaya jam, while taro’s starchy nature is more suitable as a natural thickener.

Ube vs Taro

Although they have similarities, they are different in terms of origin, sensory properties, and botanical properties. Here’s a table of their comparison at a glance:

What is Ube?

Ube, or Dioscorea alata, originated from the Southeast Asian region. It’s also known as purple yam or water yam. It tastes sweet and creamy, with notes of vanilla, coconut, and white chocolate.

Ube has a rough skin, with deep colors of purple. Its flesh is creamy, smooth and slightly starchy due to its fiber content. The deeper purple color of ube means higher levels of antioxidants compared to taro.

Due to its already complex flavor and attractive pigments, ube is ready to use in different applications, both savory and sweet. It is widely used in Filipino cuisines, such as halaya (jam), cakes, and ice creams.

What is Taro?

Taro, or Colocasia esculenta, is a root vegetable with a hairy exterior. Taro is grown in warm, humid tropical and subtropical regions worldwide.

Its skin is rougher than ube, making it more difficult to process. The flesh is colored pale grey with purple dots and a dense and starchy texture. Unlike ube, taro is less sweet, but nutty and mildly floral.

Due to its texture and color, taro has less antioxidants but higher in fiber compared to the others. This makes taro perfect for applications where high levels of starch or crispiness is needed, such as a thickening agent or chips.

Applications for Each Ingredient

As each ingredient has its own characteristics, here are application suggestions:

• Best for Dessert: Ube is the best option as it provides a layered flavor and creamy texture.
• Best for Savory: Both ingredients can contribute to savory dishes. Taro gives it starchiness and ube for creaminess and layered flavor.
• Best for Baking: Ube’s flavor profile can complement both sweet and savory baked goods.
• Best for Antioxidant: Ube has higher antioxidant values than taro.
• Best for Fiber: Taro has slightly higher fiber content.

ORIGINE’s Penyu Ube Extract Powder

Ube is a versatile ingredient that can be used in multiple applications. It’s also a natural colorant that’s perfect for your clean label innovation.

It can be difficult to find fresh authentic ube outside of the Asian region as it’s a seasonal produce and not available year-round.

That’s why ORIGINE created Penyu Ube Extract Powder to fulfill your innovation needs:

• 100% solubility in both water and fats (liposoluble), making it seamless for liquids or solids.
• 100% natural with zero artificial colors or preservatives.
• A 3-year shelf life that guarantees stability and standardization for multiple batches.
• High traceability, sustainable sourcing, and fair-trade practices.

The Science of Anthocyanin and the Purple Hue

Both ube and taro’s purple pigment comes from anthocyanins. These are colored water-soluble pigments that belong to a group of antioxidants called phenolics.

What’s truly fascinating about anthocyanins is that the hue is yours to tailor based on your needs. The pigment is highly reactive to pH: anthocyanins appear as red or pink in acidic conditions or low pH, but it turns into a blue hue when the pH increases.

Here’s a scheme of ORGINE’s Ube Extract Powder color changes based on acidity:

Final Take: Ube or Taro?

Your perfect innovation companion depends on your needs. Taro offers more fiber and textures; while ube ultimately offers more versatility, depths of flavor, antioxidants and vibrant colors.

Ready to bring authentic ube into your product? Get started and contact ORIGINE now as your partner in formulation.

FAQs

Does ube and taro taste the same?

No, they don’t taste the same. Ube is much sweeter than taro with a layered aroma consisting of hints of creamy vanilla, white chocolate, and coconut. Taro is less sweet and more starchy with very subtle flavors.

Why are people having a hard time confusing ube vs taro?

People have a hard time distinguishing the two as they are similarly known for their purple-colored flesh. However, once you get to know them, it’s easy to distinguish one from another by examining their flesh, texture, pigment, and flavor.

Is ube healthier than taro?

Both have advantages. Ube has higher levels of antioxidants due to their deeper colors, while taro contains more fiber.

What applications are the best for ube?

Ube is best in food and drinks that require a sweet and creamy taste or flavor, such as desserts, ice creams, and pastries. But it can also be used to add depth in savory applications, such as ube dumplings, mash, gnocchi, focaccia or stews and soups.

Can I substitute taro for ube?

No, you can’t substitute taro for ube. This is because the two ingredients have different sensory properties. To achieve the same taste, texture, and look you may need to reformulate your product.