No, taro and ube are not the same, although they share some similarities. Taro and ube are both starchy root vegetables commonly used in Asian cuisine, but they come from different plants and have distinct flavors and colors. Taro is a root vegetable that belongs to the Araceae family. It has a rough, hairy outer skin and a white, purple-flecked flesh. Taro has a nutty flavor and is often used in savory and sweet dishes. Ube, on the other hand, is a type of yam that belongs to the Dioscoreaceae family. It has a smooth, purple or violet skin and a vibrant purple flesh. Ube has a sweet, earthy taste and is frequently used in desserts, particularly in Filipino cuisine. In summary, while both taro and ube are starchy root vegetables, they differ in taste, color, and plant family. Taro has a nutty flavor and white flesh with purple flecks, while ube has a sweet taste and vibrant purple flesh.