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Kosu Loti — Taro Stolon
Kosu Loti — Taro Stolon
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Known as Kosu Xihori in Upper Assam and Kosu Loti across Assam and Bengal, this long, fibrous taro stolon is a quiet delicacy — mildly earthy, with a gentle tingle on the throat that reminds you it is as wild and natural as it gets.
Cooked with Kothal Guti, the jackfruit seeds and stolon simmer into a thick, hearty dish that is greater than either alone. With shrimp it turns silky and sweet, and with dry fish, it becomes something deeply savoury — the kind of combination that makes plain steamed rice disappear from the plate.
Fresh-picked, seasonal produce. No preservatives.
Best for: Kosu Loti with Kothal Guti, shrimp curry, dry fish curry
Type: Fresh taro stolon (Colocasia esculenta)
How to use: Peel the thin membrane before cutting; apply mustard oil on hands to prevent itchiness.
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
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