Yams

Yams

Yams, also known as Taro in Chinese cuisine, is a kind of vegetables which have hundreds of varieties with different colors, shapes, sizes, origins and even names. Yam tubers can grow up to 2.5 meters in length and weigh up to 150 lbs. Yams have rough skin which is difficult to peel, but will soften after heating or boiling. The skins vary in color from dark brown to light pink. Majority of the vegetable is composed of soft substance known as the "meat". This substance colors vary from white to purple in ripe yams.

Purple yam was first cultivated in Southeast Asia, and it has the largest distribution world wide. Yams are high in vitamin C, fiber, vitamin B6, potassium, and manganese; but low in saturated fat and sodium.

When purchasing yams, look out for the ones with unbroken skins. If possible, get the seller to cut the yams to ensure the "meat" is creamy and moist. Store yams in cool and dark place, they can last for several weeks

Before cooking, peel away the skin thickly to remove the skin and also the layer underneath which contains poisonous dioscorine. To make the peeling process easier, you can steam or boil the yams first before peeling.

There are variety of ways to cook yams. It can be used as the main starchy element in meal. It can be boiled and mashed, steamed, fried, sauteed or roasted. Yams are very commonly used as desserts in Chinese cuisine and Southeast Asian cuisine. 

More Ingredients Guide