Our Product
Various products of the best tubers directly from local Indonesian farmers.


Variety : White Cardamom
HS Code : 0908.31.00
Origin : Java
Color : White
Proces : 50% Blower, 50% Sun Dried
Style : Dried
Moisture : max 22% or by request
Impurity : max 1%


Variety : Ginger
HS Code : 091011
Origin : North Sumatera, Indonesia
Process : Wash
Style : Fresh
Color : Bright Yellow
Weight : 70gr / 100gr / 150gr

Dry Chopped Taro Leaves

Dried Taro Leaves is a derivative product of taro leaves that have been processed to dry. This product is widely used as a substitute for tobacco as well as raw material for making compost. Origin : Indonesia Moisture content : 10-15% Length size : (requesable) Packaging : 10 KG plastic bag (by default) or Master Box Nicotine free

Purple Yam

Purple yams have greyish-brown skins and purple flesh, and their texture becomes soft like a potato when cooked. They have a sweet, nutty flavor and are used in a variety of dishes ranging from sweet to savory.


The cassava plant is a woody plant with erect stems and spirally arranged simple lobed leaves with petioles (leaf stems) up to 30 cm in length. The plant produces petal-less flowers on a raceme. The edible roots of the plant are usually cylindrical and tapered and are white, brown or reddish in color.

Sweet Patato

Sweet potatoes resemble potatoes, although they have no botanical relation. Sweet potatoes have a fusiform shape, orange colour and a thicker and harder rind. There are two types of sweet potatoes, those with dry flesh and those with gelatinous flesh. They both have a white or orange flesh.

Sataimo Root

Satoimo (里芋) or taro roots are a starchy root crop that is widely enjoyed in Japanese cuisine. They are often prepared through simmering in dashi and soy sauce in home-cooked dishes and traditional Japanese dishes. Compared to other varieties of taro, Satoimo is smaller in size with a round body and hairy brown skin.

Taro Chips

Taro chips are thin slices of the taro that are seasoned and baked or fried. Taro can be substituted for potato and is usually prepared as you would a potato, that’s the reason I decided to prepare taro chips. Taro has a deeper, and nuttier flavor than a potato, it has a thick starchy texture when boiled. It can also be fried, or roasted.

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send inquiry to cs@taroindonesia.com

or whatsapp to +62 877 1687 3115

PT Kancadi Tijara Makmur , Tangerang Selatan, Banten, Indonesia
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