Ube vs. taro: How are they different?

Scrolled through social media lately and spotted a bright purple milk tea, latte, or dessert? There’s a good chance ube had something to do with it. In the last four years, the Filipino yam has grown more than 230% on menus, popping up in everything from coffee drinks to pastries. But as rising “ube vs taro” searches suggest, all that purple has also created a little confusion.

So, what’s the deal with taro vs ube? They may look like cousins on your feed, but these two root veggies have very different flavors, textures, uses, and nutritional perks. In this guide, we’ll go over how to tell them apart and, more importantly, when to use each one in your kitchen.

What is ube?

Fresh ube presented on a plate, highlighting its natural color and texture (Source: iStock)

Ube (Dioscorea alata), pronounced oo-beh, is a purple yam with naturally deep purple flesh. It has a mildly sweet, nutty flavor with subtle vanilla-like notes. Once cooked, ube develops a creamy, velvety texture that works well in lattes, desserts, and baking.

The origin of ube is Southeast Asia, particularly the Philippines, where it has been cultivated for generations. It’s traditionally used in Filipino desserts such as ube halaya, sapin-sapin, and halo-halo. Despite its similar color, ube is not the same as an Okinawan or other purple sweet potato.

What is taro?

Whole and cut fresh taro on a wooden cutting board during preparation (Source: iStock)

Taro (Colocasia esculenta) is an edible corm commonly used in curries, soups, chips, milk teas, and desserts. Compared with ube, taro is less sweet and has an earthier, nuttier flavor with a drier, starchier texture.

While the exact origin of taro is still debated, it has been cultivated across tropical Asia for thousands of years and later spread throughout the Pacific Islands, Africa, and the Caribbean. With so many varieties grown across these regions, taro can differ in appearance, though most have rough brown skin and white to pale lilac flesh dotted with purple specks.

Taro vs. ube: Which is better for your needs?

A 17% jump in Philippine ube production says plenty about the growing appetite for this purple yam. There’s a Starbucks Iced Ube Coconut Macchiato on the menu and Chobani Ube Sweet Cream in grocery aisles. But does all that buzz make ube a better pick than taro? Let’s compare the two on flavor, nutrition, versatility, and more.

In terms of nutritional value

If you’re wondering which is healthier, ube or taro, both are nutritious choices with different strengths. According to USDA data, 100 grams of ube provides 12 mg of vitamin C, which supports immune function, as well as smaller amounts of calcium and iron. Ube also contains anthocyanins, plant pigments with antioxidant properties that help protect cells from oxidative stress.

Taro stands out for its potassium content, providing 591 mg per 100 grams to support healthy blood pressure and muscle function. It also provides manganese and vitamin B6, while its resistant starch can support gut health. Taro also contains antioxidant compounds such as quercetin.

In terms of taste

Purple mashed ube served in a bowl with sliced ube in the background (Source: iStock)

Ube has the bolder flavor of the two. Despite its low natural sugar content, cooking brings out ube’s slightly sweet, creamy, almost vanilla-like flavor, especially when paired with coconut milk or dairy. In fact, ube doesn’t necessarily contain more natural sugar than taro despite tasting sweeter.

On the other hand, real taro is more subdued and savory-leaning. Its earthy flavor serves as a neutral base, readily taking on seasonings, sauces, and sweeter ingredients. Taro’s milder flavor also makes it more versatile, as it pairs well with both sweet and savory ingredients without overpowering them.

In terms of flavor profile

The difference between taro and ube really shows once they make their way into a recipe. Preparation and pairings can bring out different sides of each, so here’s what to expect in drinks, desserts, baking, and cooking.

In drinks

Taro has long been a familiar bubble tea flavor, with mild nuttiness that blends easily with milk and tea. When real taro is used, its natural starch also adds body and a thicker mouthfeel. 

On the other hand, ube leans toward vanilla, coconut, and white chocolate-like notes that work especially well with creamy bases. Its deep purple color also creates the striking layers often seen in lattes and milk teas.

Here’s how ube vs. taro bubble tea compares when made with the actual ingredients.

Just note that some ube or taro drinks contain little of the actual ingredient. For instance, ube powder vs. fresh ube can taste surprisingly different because powder mixes may contain sugar, creamer, flavorings, or coloring. Meanwhile, fresh ube keeps more of its natural flavor and texture.

In desserts

Both ube and taro are starch-rich and should be fully cooked before going into desserts. Cut into small cubes, they take about 15 to 20 minutes to boil or steam until tender enough to mash into pastes or fillings. Cooking softens their starchy texture and brings out more of their natural sweetness.

Take taro ice cream vs ube ice cream, for example. Taro’s familiar sweetness usually comes from added sugar, condensed milk, or flavored powders rather than the taro itself. Ube naturally tastes sweeter and has a more distinct dessert flavor of its own, so much so that it’s even sold as standalone extracts and flavorings.

In baking and cooking

The biggest difference in ube vs taro usage in baking and cooking is versatility. Ube is used more often in sweet recipes, including ube halaya, cakes, pandesal, and brownies. On the other hand, taro has a broader range of uses and can be mashed, added to soups and stews, or turned into fries, chips, and pancakes. 

For either ingredient, cook it thoroughly before use. Once tender, you can mash or purée it for doughs, batters, and fillings, depending on the recipe.

In terms of availability

Two bowls of ube ice cream scoops garnished with fresh mint leaves (Source: iStock)

Ube has been gaining popularity in the US in recent years. However, it’s still not easy to find in local grocery stores and markets. If one wants to try this purple yam, buying online or visiting an Asian supermarket might be the best way to do so. 

Taro is easier to find because it’s grown in the US, particularly in Hawaii and Florida, and imported from countries such as Ecuador and Costa Rica. These imports include different types, such as larger dasheen and smaller eddoe taro, which help supply major supermarkets and local grocery stores.

In terms of growth difficulty

Basket filled with freshly harvested taro roots ready for market display (Source: iStock)

So, are ube and taro the same when it comes to growing them? Taro prefers consistently moist, fertile soil and can even grow in flooded fields. Depending on the growing conditions, rainfed taro generally takes 4 to 12 months to mature, while wetland taro takes 9 to 12 months.

Ube, on the other hand, needs well-drained soil and plenty of space for its climbing vines. It also requires a sturdy trellis and typically takes 7 to 10 months to mature. Unlike taro, ube doesn’t tolerate waterlogged soil well, making proper drainage essential.

Before adding either to your gardening plans, check your local growing conditions and plant regulations since Dioscorea alata can become invasive. Florida, for example, lists it as a prohibited plant. So if growing your own isn’t an option, vegetable delivery is certainly the easier route.

In terms of cooking time

Ube and taro have similar cooking times, with small pieces usually becoming tender in less than 30 minutes when boiled or steamed. Neither needs to be soaked first, although cut taro can be kept in cold water to help prevent surface discoloration and rinse away excess starch. 

Once tender, ube can be used in dishes like Basque cheesecake or gnocchi, while taro can be used in sweet buns, savory taro cakes, curries, or soups. Total cooking time ultimately depends more on the dish than on which one you choose.

Not ready to cook with ube or taro just yet? Try a dish first with a meal delivery service or find cooking help when you’re ready to make something yourself.

In terms of cost

Pile of freshly harvested ube arranged at a local market stand (Source: iStock)

Taro is generally easier on the wallet in the US. Current listings put fresh taro at around $2.80 to $4.80 per pound at retailers such as 99 Ranch Market, H-E-B, and H Mart, though prices vary by location and season. 

So, is ube expensive compared with taro? Usually, yes, but availability is the bigger issue. For example, a 3-pound pack of Hawaii-grown fresh ube could go for $16, or about $5.35 per pound. Fresh ube can also turn up at Filipino and Asian markets, but stock and prices are less consistent.

Enjoy vegetable delivery services with Airtasker

Sometimes, the best way to understand the difference between ube and taro is to taste them yourself. Pick a recipe you’ve been curious about, note the ingredients, and see what ube or taro can bring to your kitchen.

Can’t find everything nearby, or simply don’t feel like making another grocery run? Airtasker can help with fresh food delivery straight to your door. You can also arrange fruit delivery for your produce or juice delivery when you’d rather have something fresh and ready to enjoy.