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Starchy, mildly nutty, and wonderfully satisfying, Arbi — known as Arbi or Ghuiya in Hindi, Seppankizhangu in Tamil, and Chembu in Malayalam — is a beloved root vegetable (taro root / colocasia) prized across Indian, South Asian, African, and Caribbean cuisines. With its distinctive sticky, starchy texture and earthy, nutty flavour, arbi is a versatile ingredient that transforms beautifully when fried, curried, or roasted. Browse our full range in Roots & Seasonal Veggies or explore all our fresh produce in Fresh Foods.
For a classic Arbi Fry, boil until just tender, slice, and pan-fry with mustard seeds, curry leaves, turmeric, and chilli until crispy and golden — a popular South Indian side dish. Arbi is also excellent in Arbi Masala Curry with onion, tomato, and spices, Seppankizhangu Roast (Kerala-style taro fry), or boiled and mashed as a gluten-free alternative to mashed potato. In Caribbean cooking, it's used in taro stews and soups.
Store arbi in a cool, dry, dark place — it keeps well for 1–2 weeks. Do not refrigerate as cold temperatures affect its texture. Once peeled, use immediately as the flesh discolours quickly — submerge in water with a squeeze of lemon to prevent browning.
Q: How do I peel arbi without irritation?
A: Raw arbi contains calcium oxalate crystals that can cause skin irritation. Lightly oil your hands before peeling, or boil briefly before peeling to neutralise the crystals. Cooking completely eliminates any irritation.
Q: Is arbi good for health?
A: Yes — arbi is rich in dietary fibre, resistant starch, potassium, and vitamins C and E. It supports digestion, heart health, and provides sustained energy. It is also easily digestible and suitable for those with gluten intolerance.
Q: How do I make arbi less sticky when cooking?
A: Boil arbi first until just tender, then allow to cool completely before slicing and frying. Adding a splash of lemon juice or tamarind during cooking also helps reduce stickiness.
