Three purple tubers… but very different

Visually, it's easy to confuse ube, taro, and purple sweet potato. Yet each has a distinct origin, unique taste, and varied culinary uses . Let's take a closer look at their differences to better recognize and savor them.

Ube: the purple yam of the Philippines

• Origin : Philippines

• Color : intense and homogeneous purple

• Taste : naturally sweet, notes of vanilla, hazelnut and almond

• Texture : creamy and smooth once cooked

• Uses : traditional desserts (Ube Halaya, ice cream, cakes), modern drinks like Ube Latte

👉 Ube is above all a delicious and sweet ingredient, perfect for trendy pastries and drinks.

Taro: the subtle and earthy root

• Origin : Southeast Asia

• Color : white flesh dotted with purple streaks

• Taste : more subtle, earthy and slightly nutty

• Texture : floury when cooked

• Uses : soups, stews, chips, drinks like Taro Bubble Tea

⚠️ Please note: taro must always be cooked before consumption, as raw it can be irritating.

Purple Sweet Potato: Sweet and Affordable

• Origin : Central America (popular Japanese and Hawaiian varieties)

• Color : dark purple (sometimes tending towards blue)

• Taste : Naturally sweet and mild , similar to chestnut or pumpkin

• Texture : soft and tender

• Use : mashed potatoes, fries, pastries, sweet and savory dishes

👉 It is easiest to find in supermarkets or organic markets.

Comparison Chart: Ube vs Taro vs Purple Sweet Potato

Conclusion: three purple universes

• Ube : the most fragrant and delicious → star of desserts and sweet drinks.

• Taro : more subtle and earthy → perfect for soups and bubble tea.

• Purple Sweet Potato : sweet and accessible → ideal in everyday dishes.

👉 So, next time you come across a purple dessert, you'll know the difference!