Why Gabi (Taro) Makes You Itch—And How to Stop It

Gabi: The Versatile Taro Root in Filipino Cuisine and Beyond

In the vibrant tapestry of Filipino cuisine, few ingredients are as beloved and versatile as gabi, known globally as taro. This starchy root vegetable has been a staple in the Philippines for centuries, contributing its unique texture and flavor to a myriad of traditional dishes. From savory stews to sweet desserts and even trendy beverages, gabi's adaptability knows no bounds. But beyond its culinary applications, many home cooks encounter a peculiar challenge: an itchy sensation when peeling taro. In this blog post, we'll explore the myriad uses of gabi in Filipino cuisine, delve into its versatility in beverages, and address the common itchiness issue, providing practical solutions to ensure a pleasant cooking experience.

Gabi in Filipino Dishes

Gabi plays a pivotal role in several classic Filipino dishes, each highlighting its ability to absorb flavors and add heartiness to meals.

1. Sinigang: Perhaps the most iconic Filipino soup, sinigang is renowned for its tangy and savory broth. Gabi is often added to this dish, contributing a soft texture that complements the sourness from tamarind or other souring agents.

2. Pinakbet: A quintessential vegetable medley from the northern regions, pinakbet combines gabi with various other vegetables like eggplant, bitter melon, and okra, all seasoned with bagoong (fermented shrimp paste). The addition of gabi lends a creamy texture that balances the dish's robust flavors.

3. Dinengdeng: Similar to pinakbet but more brothy, dinengdeng features an assortment of vegetables simmered in a light broth, with gabi adding a subtle thickness and richness to the dish.

4. Laing: This spicy dish from the Bicol region primarily features dried taro leaves cooked in coconut milk, often with gabi root to enhance its texture and heartiness.

5. Ginataan: Literally meaning "cooked in coconut milk," ginataan encompasses a variety of dishes, both savory and sweet. In savory versions, gabi might be paired with meat or seafood, while in sweet versions, it can be part of desserts like ginataang halo-halo.

6. Okoy: These crispy Filipino fritters typically include shrimp and vegetables, with grated gabi sometimes added to the batter to give a delightful crunch and flavor.

7. Desserts: Gabi's versatility extends to sweets as well. It is a key ingredient in:

• Ginataang Halo-Halo: A warm dessert combining gabi with other root vegetables, fruits, and sweetened coconut milk.
• Kalamay: A sticky, sweet treat made by boiling glutinous rice with coconut milk and sugar, often enriched with mashed gabi for added texture.
• Binignit: A comforting dessert soup featuring gabi, sweet potatoes, bananas, and tapioca pearls, all cooked in a sweet coconut milk broth.

Beyond Traditional Dishes: Gabi in Beverages

While gabi has long been a cornerstone in Filipino cooking, its appeal has transcended traditional dishes, finding its way into contemporary beverages that cater to modern tastes.

1. Taro Milk Tea with Boba: Perhaps the most popular taro-based beverage globally, this creamy and slightly nutty tea is infused with taro flavor and often includes chewy tapioca pearls (boba), making it a favorite in bubble tea shops.

2. Taro Smoothies: Blended with milk or plant-based alternatives, bananas, and a touch of sweetener, taro smoothies offer a nutritious and delicious drink option.

3. Taro Latte: Incorporating taro puree into a latte creates a unique twist on the traditional coffee beverage, offering a subtly sweet and earthy flavor profile.

4. Taro Slushies: Perfect for hot days, taro slushies combine taro with ice, sweetened condensed milk, and other flavorings to create a refreshing, icy drink.

5. Taro Lattes with Alternative Milks: Catering to various dietary preferences, taro lattes can be made with almond milk, coconut milk, or oat milk, each imparting its own distinct flavor to the beverage.

Addressing the Itchiness: Why Does Taro Cause Itching?

While gabi is a wonderful ingredient, many people experience an itchy or tingling sensation when peeling or handling it. This discomfort is primarily due to the presence of calcium oxalate crystals in the taro's skin and flesh. These microscopic sharp crystals can irritate the skin, causing itching, redness, or even a mild rash in sensitive individuals. The presence of these crystals serves as a natural defense mechanism for the plant, deterring animals from consuming it in the wild. However, when we prepare taro in the kitchen, this natural defense becomes an unexpected and often uncomfortable challenge.

The severity of the itching can vary depending on the sensitivity of the individual's skin and the type of taro being used. Some taro varieties contain higher concentrations of calcium oxalate crystals, making them more likely to cause irritation. Additionally, improper handling or preparation can exacerbate the issue, leading to a more intense reaction. Understanding the cause behind this itchiness is the first step in addressing the problem and ensuring a more enjoyable cooking experience.

Preventing Itchiness When Peeling Gabi

Fortunately, there are effective methods to prevent the itchiness associated with peeling taro:

1. Soak in Hot or Boiling Water: Before peeling the taro, soak it in hot or boiling water for about five minutes. This process helps to break down the calcium oxalate crystals, significantly reducing their ability to cause irritation. After soaking, peel the taro as usual, and you should experience little to no itchiness.

2. Use Gloves: Wearing gloves while handling and peeling taro can provide a physical barrier between the skin and the irritating crystals. This simple precaution can prevent direct contact and the resulting discomfort.

3. Cook Before Handling: Cooking taro before peeling can also help neutralize the irritants. Lightly steaming or boiling the taro for a short period makes peeling easier and reduces the chances of itching.

Conclusion

Gabi, or taro, is undeniably a versatile and cherished ingredient in Filipino cuisine and beyond. Its ability to adapt to both savory and sweet applications, as well as its incorporation into trendy beverages, underscores its importance in culinary traditions and modern innovations alike. While the itchiness associated with peeling taro can be off-putting, simple solutions like soaking in hot water or wearing gloves ensure that this beloved root can be enjoyed without discomfort. Whether you're preparing a hearty sinigang, a sweet binignit, or a refreshing taro milk tea, gabi remains a testament to the richness and diversity of Filipino culinary heritage. Embrace the versatility of gabi in your cooking adventures and enjoy the delightful flavors it brings to the table—without the worry of an itchy experience.