Xanthosoma brasiliense is a species of flowering plant in the Araceae.

[3][4] It is one of several leaf vegetables used to make callaloo, and it may be called calalu in Puerto Rico.

[5] This plant is a perennial herb with large leaf blades borne on long petioles up to 60 centimeters (nearly 2 feet).

[6] This plant was domesticated in the Amazon and it is now grown throughout tropical regions of the world.

It is cooked to remove calcium oxalate crystals, which are present in the leaves of aroids.