Organic Alu chi pan (Taro leaves)

Alu chi pan is the Marathi name for taro leaves — the large, arrow-shaped leaves of the Colocasia esculenta plant, known as arbi ke patte in Hindi. They are a traditional staple of Maharashtrian and Goan cooking, most famously used in alu wadi.

No. Raw taro leaves contain calcium oxalate crystals that cause severe throat irritation and discomfort. They must always be cooked thoroughly — through steaming, boiling, or cooking in a tamarind or yoghurt-based gravy — before eating. Once cooked, they are completely safe and highly nutritious.

As a large-leafed plant, taro absorbs whatever is present in the soil and on its surface — including pesticide residues from synthetic chemical farming. Organic taro leaves from Prakritii are grown without synthetic inputs, which means no chemical residues are present on the leaf surface or absorbed into the leaf tissue.

Yes. Taro leaves can be cooked into gravies with coconut and spices, added to dals, used in the South Indian preparation of patrode (similar to alu wadi), and incorporated into various coastal Maharashtrian and Goan recipes. They are a versatile cooking green beyond their most famous application.

Fresh taro leaves should be a deep, uniform green colour with no yellowing, wilting, or brown spots at the edges. The leaves should feel firm and slightly waxy to the touch. Any yellowing indicates age and reduced nutritional quality.