The National Restaurant Association’s annual “What’s Hot Culinary Forecast” reports that Filipino food will continue to trend, picking up more momentum in 2025. One distinctly Filipino ingredient, ube, is leading the charge, captivating global palates with its versatile flavor profile and photo-worthy aesthetics.
A Tuber With a Twist
Ube (pronounced “oo-beh” and meaning “tuber” in Tagalog) is not your average root vegetable. Scientifically classified as Dioscorea alata, it belongs to the yam family, but unlike its more common orange cousins (sweet potato and jewel yam), ube has a deep violet flesh. This striking color is attributed to anthocyanins, a class of antioxidant pigments also found in blueberries and blackberries. Ube is native to Southeast Asia, particularly the Philippines, where it thrives in the warm, humid climate.
Ube’s Flavor Profile
Though ube’s visual appeal is undeniable, its true magic lies in its taste. Ube offers a complex flavor profile: it possesses a subtle earthiness akin to sweet potato but intertwined with delicate notes of vanilla, almond, and pistachio. Often described as “nutty-sweet” or “buttery-floral,” it shines in both savory and sweet dishes. Its pleasant scent is reminiscent of coconuts.
Ube’s Sweet and Savory Versatility
Traditionally, ube occupies a central role in Filipino desserts. Ube Halaya (top of the page), a rich, creamy jam prepared by simmering mashed ube with condensed milk, butter, and a touch of salt, is a beloved classic. This vibrant purple spread is enjoyed on its own, used as a filling for pastries (such as Puto Bumbong, a steamed purple rice cake), or incorporated into ice cream. Kasama, the first Michelin-starred Filipino restaurant, is known for its ube Basque cake, a popular dessert that features ube pastry cream and huckleberries.
International chefs are pushing boundaries and employing this fun and beautiful ingredient in innovative ways. Its natural deep purple hue stuns with creations like ube lattes, macarons, and ube cheesecake.
Additionally, its the subtle earthiness complements savory dishes. Ube gnocchi paired with a creamy parmesan sauce, exemplifies this culinary evolution. You’re also likely to find it in chip form, in soups, as a ravioli filling, infused in oil, in purple hamburger buns, and even incorporated into cocktails.
Distinguishing Ube From Its Cousins
Distinguishing ube from visually similar tubers like taro and purple sweet potato hinges upon examining the external skin. Ube possesses a characteristically rough, dark brown outer layer, often likened to tree bark in texture. Conversely, taro exhibits a smoother, earth-toned skin that may harbor a slight fuzziness, while purple sweet potato has a comparatively thin, light brown or purple skin that frequently resembles that of a regular sweet potato.
Purple Passion
The surging popularity of ube presents a fascinating microcosm of a broader trend: the increasing appreciation for the nuanced complexities of Filipino cuisine. Beyond its captivating visual appeal, ube’s versatility — seamlessly transitioning from subtly sweet to savory applications — exemplifies the characteristic interplay of sweet, salty, sour, and umami flavors that defines Filipino dishes.
