Eddoe is a root, also called taro, whose shape can be either spherical or elongated, weighing between 30 and 450 g. , and whose flesh color is usually white, although in some types it can also be pinkish-yellowish and even orange. These roots reach the European markets from Africa or Central America, and there are no known crops in Mediterranean areas, since they compete directly with the potato, which is much more established in Mediterranean culture.

The wild populations still existing in India suggest that its origin may have been there or somewhere else in Asia, perhaps China or Indochina. From an Asian country, the crop could have spread to the various Pacific islands. Its cultivation in America began at the beginning of the fifteenth century and was distributed mainly throughout the Caribbean islands.

It contains mainly starch in spherical grains of very uniform size; the characteristics of the starch and the content of minerals and vitamins make these roots a nutritious and highly digestible food.

Su sabor es parecido al de la patata. En Asia consideran al Eddo muy superior a todas las demás raíces de este tipo. Su delicadeza, sabor y aplicación, superan en muchos casos a la popular patata.

Para que el Eddo conserve sus propiedades alimentarias en buen estado, se tiene que almacenar sin amontonarla, a temperatura fresca, con buena ventilación y evitando que esté en un lugar completamente oscuro o que le dé la luz, lo mejor es que reciban una luz de penumbra y retirar aquellas en mal estado para evitar que estropeen el resto.