Dohi Kosu (দহি কচু) — Fresh Assamese Taro Stem

Dohi Kosu is the stem of the taro plant — thick, spongy, and mildly earthy, turning butter-soft when cooked and absorbing every flavour it is surrounded by. Like all taro, it carries a gentle tingle in the throat that reminds you it came straight from the earth.

The most celebrated way to eat it is with fish head — simmered together until the stem soaks up the richness of the stock and the fish falls apart into the gravy. For a vegetarian table, Dohi Kosu is boiled with tomato and then stir-fried with a generous amount of garlic and green chillies.

Best for: Fish head curry, dry fish curry, garlic and chilli stir-fry
Type: Fresh taro stem (Colocasia esculenta)
How to use: Peel the outer skin before cooking; apply mustard oil on hands to prevent irritation
Pack: As per listed weight
Origin: Assam, India
Shelf life: Best consumed fresh within a few days of delivery
Storage: Refrigerate; use within 4-5 days