You see purple “taro” in a latte or bubble tea, and ube in Filipino desserts… so are ube and taro the same thing ? No — and confusing the two can ruin a recipe (taste, texture, quantity) or lead you to choose the wrong substitute. In this guide, I explain the exact difference, how to tell them apart, and which to use depending on your goal (dessert, drink, savory dish).

Direct answer: no, they are not the same plant

Ube: a purple yam

• Ube = purple yam , often called purple yam .
• It is generally described as more naturally sweet, with a “dessert” aromatic profile (vanilla/hazelnut depending on the preparation).

Taro: a columbine (not a yam)

• Taro = corm of a tropical plant (colocasia).
• In cooking, its taste is often milder and more neutral than ube, making it versatile (both savory and sweet).

Note : ube = purple yam , taro = colocasia (corm) . They sometimes look similar in photos, but are not identical .

Uber vs Taro: Comparison chart (for quick choice)

Why is "taro" often purple (and why does this contribute to the confusion)?

The purple "taro" in the drink is frequently a recipe effect

In bubble tea, ice cream or lattes, "taro" is often:

• a flavoured powder (sometimes with colouring),
• a mixture of taro + flavourings (e.g. vanilla) + milk/creamers,
• or a preparation where the purple comes from additions (depending on brands/recipes).

Result: visually, we get a purple close to ube , which leads us to believe that it is the same product.

The ube is violet by nature… but not always ultra-vibrant

Ube is naturally purple, but the intensity varies depending on the variety, maturity, cooking, oxidation, and the actual proportion of ube (puree vs aroma/extract) .

Tip : if a “ube recipe” is fluorescent purple, it often uses extract , flavoring or coloring , not just the tuber.

How to distinguish between ube and taro (fresh, powder, puree)

Fresh (raw tuber)

• Ube : skin often thicker/rougher, purple flesh.
• Taro : brownish skin, light flesh with sometimes fibers/spots, dense appearance.

The most reliable source remains: the label (name + origin) and, if available, the botanical name on imported products.

In powder/puree/extract form: read the ingredients list

• “ Ube / purple yam / ube powder” → ube.
• “ Taro / taro powder” → taro.
• If you see mostly sugar, flavorings, colorings, non-dairy cream and very little tuber: product “beverage/dessert” (more flavoring than raw material).

Taste and texture: the difference in the mouth

Ube: more "dessert-like", often sweeter

Ube the recipe), ideal for gourmet preparations.

Uses where the ube excels :

• paste/jam (type ube halaya ),
• creams, flans, cheesecake,
• brioche, cookies, pastries,
• ice.

Taro: more neutral, excellent "texturizer"

Taro easily provides a thick texture and a soft base that absorbs flavors well (vanilla, coconut, milk, spices) .

Uses where taro performs :

• taro puree (savory or sweet),
• soups/curries,
• drinks and desserts with a mild taste.

Substitution: can ube be replaced with taro (and vice versa)?

Golden rule: substitute according to the objective (color, taste, texture)

• Purple color + dessert flavor → ube (or purple sweet potato + vanilla if ube is unavailable).
• Thick neutral texture → taro (or potato + coconut/milk depending on the recipe).
• Purple “taro” bubble tea → commercial taro powder may work, but it is not the equivalent of a Ube dessert.

Practical substitutes

To imitate ube (dessert):

1. purple sweet potato,
2. + vanilla (or hazelnut note),
3. + sugar adjustment.

To imitate taro (texture):

• Floury potato + a little coconut/milk,
• or white yam (depending on availability).

A common mistake is substituting taro for 1:1 without adjusting the sugar. In practice, replacing ube with taro can result in a blander dish, and vice versa can make the recipe too sweet.

Health & safety: key points

Taro: not eaten raw

Taro should be eaten thoroughly cooked taro can cause irritation (tingling). Best practices: cook thoroughly and handle carefully, especially if grated or thinly sliced.

Ube: mostly used cooked (and often sweetened)

Ube is mostly used cooked (puree, jam, desserts). Note: ready-made "ube" products (pastes/jams) can be high in sugar, so adjust your quantities accordingly .

Which one to choose? Quick decision based on your needs

Choose Ube if…

• You want a signature purple dessert with a more indulgent taste,
• You are preparing cheesecake, brioche, ice cream, cream, ube halaya ,
• You are looking for an iconic ingredient in Filipino pastry.

Choose taro if…

• You want a soft/neutral base and a thick texture,
• You also cook savory dishes (purees, soups),
• You make drinks where the taste needs to remain light.

FAQ — Ube vs taro

Are ube and taro the same?

No. Ube is a purple yam , while taro is a colocasia corm : they are two different plants.

Which is sweeter: ube or taro?

In general, ube is perceived as sweeter and more “dessert-like” than taro , which is often milder/neutral.

Why are "taro" drinks purple?

Because many recipes use flavored taro powder and/or colorings , giving a purple close to ube.

Can ube be replaced with taro in a recipe?

Yes, but it's not a perfect replacement: taro is often less sweet and more neutral. You usually need to adjust the sugar and flavoring.

Ube, taro and purple sweet potato: are they the same?

No. Ube , taro , and purple sweet potato are three different ingredients, often confused, with distinct tastes and uses.

Conclusion

Ube and taro are not the same : ube ( purple yam) is more suited to desserts and is often sweeter, while taro (colocaca) is more neutral and excellent for texture. To choose wisely, consider your objective (taste vs. texture vs. color) and the product form (fresh, powder, purée, extract). In practice: ube for a purple dessert flavor , taro for sweetness and creaminess .