Description
Arum spinach, commonly known in Bengali as kochu shak, is a leafy green vegetable harvested from the Colocasia esculenta plant — the same plant that also gives us taro root. In Bangladesh, especially in rural areas, this vegetable is cherished for its rich, earthy flavor and soft texture after cooking. Though the leaves and stems contain natural oxalates that can cause itchiness if not prepared properly, once boiled or sautéed with turmeric, garlic, and mustard seeds, the bitterness mellows into a creamy, savory delight. It is often paired with dried fish or mashed into bharta. Its seasonal availability and strong cultural ties make kochu shak a nostalgic comfort food for many Bengalis.
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