Description
Fermented taro root dish from Hawaiian cuisine.
Technical
Poi is made from fermented taro root, which involves cooking the root at 160°F (71°C) for 30 minutes to break down starches, followed by a fermentation process that lowers the pH and creates lactic acid. The traditional method of preparation involves pounding the cooked taro root with a large stone or wooden mallet.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
EarthyNuttySlightly sourFermentedMildly sweet
Wine Analogy
Natural orange wine with earthy undertones
Coffee Analogy
Lightly fermented Ethiopian coffee
Perfume Analogy
Wet clay and fresh tuberose accord