The fruit of the coconut palm, the coconut has a very hard woody shell covered with a thick, hairy husk. The shell is lined with a firm white pulp and the hollow centre contains a sweet milky-white liquid which makes a refreshing drink. The pulp is rich in fat. In western countries coconut is mostly used in desiccated (shredded) form in baking, confectionery and ices. In Indian, Indonesian, African and South American cooking, the pulp is used fresh or dried in chicken, beef or shellfish stews.
The firm, creamy white meat of the coconut, the fruit of the coconut palm. It's available shredded or flaked in cans of plastic bags and usually comes sweetened. Unsweetened coconut may be found in specialty or gourmet food stores or in Asian and Indian grocery stores. CREAM: Available in tins and cartons; as a rule, the proportions are two parts coconut to one part water. DESICCATED: Unsweetened, concentrated, dried, shredded coconut flesh. MILK: Pure, unsweetened coconut milk available in tins and cartons. WHOLE FRESH: Choose a coconut that is heavy for its size; shake to make certain it contains liquid. This liquid should not be confused with coconut milk.
Naryal. Both the meat and milk of the coconut are used extensively, especially in southern Indian cookery. A fresh coconut is heavy and full of juice. To open, use a corkscrew to open an eye which should be free of mould. Usually only one of the eyes will open in this way. Shake out the coconut juice into a cup and drink it yourself or give it to a child. Break the shell by dropping the nut onto a concrete surface. After breaking open the shell, the coconut meat can be prised away. The juice is not coconut milk. Dried coconut is known as Copra in Hindi and Coconut oil is Naryal ka tel.
large hard-shelled oval nut with a fibrous husk containing thick white meat surrounding a central cavity filled (when fresh) with fluid or milk
tall palm tree bearing coconuts as fruits; widely planted throughout the tropics
a seed of a fruit and nutmeg is obtained from the seeds of a tropical tree
Coriander seeds or Cilantro seeds Ketumbar picture umbelliferae Coriandrum sativum Coriander leaf or Cilantro Daun Ketumbar or Wan-Swee picture umbelliferae Coriandrum sativum Cumin Jintan Puteh picture umbelliferae Cuminum cyminum Curry leaf Daun Kari picture rutaceae Murraya koenigii Fennel Jintan Hitam picture rutaceae Foemiculum vulgare Galangal Leng Kuas or Langkwas picture zingiberaceae Alipinia galanga Garlic Bawang Puteh picture liliaceae Allium sativum Common Ginger Halia picture zingiberaceae Zingiber officinale Pink Torch Ginger flower-bud (phaeomaria) Bunga Kantan picture zingiberaceae Etlingera elatior Gingko nuts Peck Kway picture
Coconut is well known fruit from the coconut palm. Coconut is used in the desserts throughout the India. In some parts of South India, coconut is also used extensively in many curry vegetables. The grated coconut can be used on dessert or as a component to sauces. Coconut can also be eaten raw. Coconut can used to get coconut oil to substitute as cooking oil or hair oil. Buying Coconut: A fresh coconut will have lot of liquid inside thus making it heavy. Opening Coconut: A coconut can be either be open by strong force or can be opened by piercing the `eyes', draining off the liquid inside, heating in a moderate oven for about half hour and opening with a hard blow from a hammer. Use a knife to open it.
Fruit of the Cocos nucifera.
This member of the palm family, which is native to Malaysia, yields fruit all year long. Coconut is edible in both its green and mature forms. Both the water and the "jelly" of the green coconut find their way into island drinks, and meat from the mature coconut gives desserts a Caribbean identity.
(Nariel) is essential to many dishes. It is obtained from the white flesh of the nut and is both rich and smooth-testing. widely used in southern Indian cuisine, is used both savory and sweet dishes. Buy a fresh coconut to extract the milk or use desiccated coconut to thicken sauces or garnish finished dishes.
Fruit of the coconut tree. It has a hard outer husk enclosing a large nut containing a white, edible, jelly-like substance called the "endosperm."
Available sweetened or unsweetened, shredded or flaked, moist or frozen.
( Cocos nucifera) Coconut has been valued for thousands of years across cultures—it appears in Sanskrit writings from the 4th century B.C., where it was known as "the tree which provides all the necessities of life." Today it has as many uses—from food, to fuel, to ritual totem. And it is used for its oil—as in our Caribbean TherapyTM Body Scrub—to soften and condition skin.
As A Treatment"...Reducing seed oil consumption and using coconut milk or coconut oil as the dietary staple is reversing viral loads in HIV, eliminating all types of herpes virus and reducing or preventing other viral diseases including the yearly 'flus' and measles..."
The Coconut Palm (Cocos nucifera) is a member of the Family Arecaceae (palm family). It is the only species in the genus Cocos, and is a large palm, growing to 30 m tall, with pinnate leaves 4-6 m long, pinnae 60-90 cm long; old leaves break away cleanly leaving the trunk smooth. The term coconut refers to the fruit of the coconut palm.