Kosu Thuri (কচু থুৰি) — Assamese Taro Shoots & Tender Leaves

Kosu Thuri is taro at its most tender — the young, unfurling shoots and leaves of the plant, harvested before they fully open, when they are at their most delicate and flavourful. Like all taro, it carries that familiar gentle tingle on the throat.

The most beloved way to eat Kosu Thuri is as Kon Bilahi Pitika — boiled, mashed with raw tomato, mustard oil, and green chillies into a rustic, tangy pitika that disappears from the plate before anything else. With fish head, it simmers into a rich, savoury curry, with the tender leaves soaking up every bit of the stock.

Best for: Kon Bilahi Pitika, fish head curry, bhaji
Type: Fresh taro shoots and tender leaves (Colocasia esculenta)
Pack: As per listed weight
Origin: Assam, India
Shelf life: Best consumed fresh within a few days of delivery
Storage: Refrigerate; use within 3-4 days