What is ube?
Ube, or purple yam, is a tropical tuber native to South-East Asia. It belongs to the Dioscoreaceae family, making it a distant relative of the sweet potato, although they are often confused. What gives it away at first glance? Its deep purple flesh, sometimes almost electric.
But ube is not just about aesthetics. On the palate, it reveals a mild, slightly sweet flavour, with notes of vanilla and hazelnut that are far subtler than those of most tubers.
In cooking, it comes in several forms: purée, powder, flavouring or even jam, under the name ube halaya. All these variations make it easy to incorporate into sweet or creative recipes. As a drink, you can also enjoy the famous ube latte recipe, hot or cold depending on your preference.
Origin and history of ube
Ube is above all a Filipino ingredient, cultivated in the Philippines for centuries, where it holds a special place in local gastronomy. In particular, it is at the heart of festive desserts, the most emblematic of which is ube halaya: a thick jam made from yam, condensed milk, butter and sugar.
With the globalisation of cuisine and, above all, the rise of social media, ube has gradually left Filipino kitchens to appear elsewhere: in New York coffee shops, European artisan patisseries, and on the plates of chefs who enjoy playing with conventions. Its spectacular colour has much to do with it, but not only that: the growing appetite for exotic, authentic ingredients has clearly worked in its favour.
Nutritional properties of ube
Ube also has plenty to offer beyond the plate. Per 100 g, here is what it provides:
| Nutrient | Approximate quantity | Benefits |
|---|---|---|
| Carbohydrates | 25–30 g | Source of energy |
| Fibre | 3–4 g | Aids digestion |
| Vitamin C | Present | Immune support |
| Antioxidants | High | Cellular protection |
| Potassium | Moderate | Fluid balance |
Its purple hue is not just a matter of aesthetics: it comes from anthocyanins, the same antioxidants found in blueberries, recognised for their action against cellular ageing. Another significant point: ube is naturally gluten-free, making it suitable for many specific diets.
Culinary uses of ube
In patisserie
This is where ube shines the most. Its smooth texture and striking colour make it an ideal ally for cakes, muffins, pancakes, homemade ice creams or cheesecakes. It brings both visual character and a delicate flavour, which explains its growing success among pastry chefs.
In drinks
In recent years, ube has also made its way into our cups. Ube latte, bubble tea, purple smoothie… Its mild flavour pairs particularly well with plant-based milk (almond, coconut), for drinks that are as beautiful as they are indulgent.
In fusion cuisine
Some chefs go further and take ube beyond sweet dishes: sweet-and-savoury sauces, colourful gnocchi, reinvented gourmet dishes… A trend that says a great deal about the evolution of global cuisine, where boundaries between cultures are increasingly fading.
Ube vs purple sweet potato: what is the difference?
The confusion is understandable, but the two are not interchangeable. Ube is sweeter, more aromatic and denser in texture. Purple sweet potato, on the other hand, is drier and less fragrant. The result in cooking is that they do not produce the same outcome at all. It is therefore best to distinguish them clearly before following a recipe to the letter.
What does ube taste like?
It is difficult to compare it to a single ingredient; that is precisely what makes it interesting. Ube has a mild, slightly sweet flavour, with notes reminiscent of both vanilla and hazelnut. On the palate, it is never overpowering: its flavour is subtle, almost delicate, allowing it to blend easily into a wide variety of recipes without overwhelming everything else. When puréed or powdered, its texture is smooth and pleasant, which explains why it works so well in creamy preparations such as lattes, ice creams or pastry creams.
Why has ube become trendy?
Several reasons come together. First, it is visually irresistible on Instagram or Pinterest: an ube-based creation immediately catches the eye. Then, consumers are looking for natural, original ingredients with a real story behind them. Ube ticks all these boxes.
The growing popularity of Asian cuisine has also played a role: ube has become a symbol of authenticity and culinary openness. And its versatility does the rest: it adapts just as well to Sunday recipes as to creations by Michelin-starred chefs.
How can you use ube at home?
To begin with, ube purée or powder remain the most accessible options: they can be found in Asian or specialist grocery shops and are easy to measure out. As for pairings, ube goes very well with coconut milk, white chocolate, vanilla or tea. A lightly flavoured infusion can even elevate an ube-based dessert by balancing its sweetness.
For a first try, an ube latte or a soft cake are excellent starting points. The result is often surprising and photogenic.
Where can you find ube in France?
Good news if you are curious to try it: at Kusmi Tea, we offer ube powder in three versions: plain, vanilla ube and strawberry ube. A great way to discover this ingredient from different angles, whether you are a purist or a fan of more indulgent flavours. Available online and in our Kusmi Tea shops