Red bud taro, a local iconic agricultural product in Yanshan County, Jiangxi Province, was used as raw material in this work, and taro starch was extracted by alkaline extraction method. The grain size, morphology and internal structure of taro starch were studied by compared with rice starch, sweet potato starch, wheat starch and mung bean starch. The physicochemical properties such as transparency, water and oil holding capacity, iodine blue value, gel texture characreristics, and thermodynamic properties were also investigated. The results showed that the granules of red bud taro starch were aggregated and irregular in appearance, which was consistent with type A starch characteristics. Compared with the other four kinds of starch, red bud taro starch had smaller particle size, with D50 only 3.32 μm, and exhibited higher double helix short-range order. After gelatinization, the red bud taro starch remained uniformly dispersed within 32 h after natural placement, demonstratingthe best anti-sedimentation property and resistanceto retrogradation. Although the gel formed by red bud taro starch had lower hardness, it exhibited superior viscoelasticity, classified as a weakly coagulable gel with pseudo plastic fluid characteristics. Additionally, it demonstrated good shear resistance and thermal stability. These findings provide valuable reference for the further development, utilization, and deep processing of red bud taro.