Pronunciation: KAH-lo

In Hawaiian, kalo (taro) refers to the heart-shaped plant that’s central to both Hawaiian culture and cuisine. You’ll see its large green leaves waving gently in the loʻi (irrigated terraces) across the islands. But this isn’t just any crop — kalo is sacred.

Its corm (root) is cooked and pounded into poi, one of Hawaiʻi’s most traditional foods. Ancient stories tell that the first kalo plant, Hāloa, was the elder brother of the Hawaiian people — so caring for kalo is also an act of honoring family and the ʻāina.

Local Tip:
Try fresh poi, lūʻau stew, or kalo chips at local spots like Waiahole Poi Factory on Oʻahu or Hanalei Taro & Juice Co. on Kauaʻi. These small businesses still keep the kalo tradition alive today.

Cultural Note:
Kalo represents more than nourishment — it symbolizes balance, respect, and the deep relationship between Hawaiians and the land. Its cultivation connects generations, reminding locals and visitors alike that food, family, and faith are intertwined.

When you’re ready to experience Hawaiʻi with true aloha, we’re here to help you feel like part of the ʻohana.