Kalo, also known as taro, is a root vegetable that is widely cultivated in tropical and subtropical regions. It has a starchy texture and a nutty flavor, making it a popular ingredient in various dishes. Kalo is rich in carbohydrates, fiber, and essential nutrients, contributing to its status as a staple food in many cultures. In Hawaiian culture, kalo holds significant importance and is often associated with the creation story of Hawaiian mythology. It is traditionally grown in wetland fields called lo'i, where it thrives in waterlogged conditions. Kalo is used in various traditional dishes, including poi, a fermented paste made from the cooked root.