Wire ropes are made of coconut fibres, In villages "pannaadais" are used as drinking vessel. Coir beds are made of coconut material. Thennaimattaisare used for waving roofs. It is used in the last journey also. The eerkuchchis are used in broomstick.
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Daily Dose Of Interesting Information
- Thread starter Visalakshi Ramani
- Start date
- Status
OP
OP
Dear mr. Iyyarooran!
You have covered every possible use of the coconut tree. Strips of the leaves are used to make whistles for boys to play with. The strips may be made in to a Kaatraadi or an attractive wrist watch. We used to make them.
The thick central portion of the mattai is a good fire wood. The kurumbai is the cricket ball of the poor boys who play with, using a wooden strip as their cricket bat.
Rubberized coir products are very popular beds and pillows. Door mats can't be made without the coconut fibers.
Some more products and uses will be posted today! Thank you for your valuable contribution sir!
with warm regards,
Mrs. V.R.
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Long time... no see! :bolt:
Welcome back dear sister!:welcome:
Thanks for the lovely carvings!
I too have a photo of the three monkeys with marble eyes.
Shall scan and post them soon!
with warm regards,
V.R.Akka
Welcome back dear sister!:welcome:
Thanks for the lovely carvings!
I too have a photo of the three monkeys with marble eyes.
Shall scan and post them soon!
with warm regards,
V.R.Akka
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OP
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[TD="class: Bu"]# 85. Other Coconut products.
Coconut water is a refreshing natural drink. It contains sugar, fiber, proteins, antioxidants, vitamins and minerals. It can provide an isotonic electrolyte balance, when drunk.
It is consumed as a refreshing drink throughout the humid tropics and is gaining popularity as an isotonic sports drink.
Mature fruits have significantly less liquid than young immature coconuts, barring spoilage. Coconut water can be fermented to produce coconut vinegar.
Coconut milk
Coconut milk, is obtained by passing hot water or milk through grated coconut, which extracts the oil and aromatic compounds.
When refrigerated and left to set, coconut cream will rise to the top and separate from the milk.
The milk can be used to produce virgin coconut oil by controlled heating and removal of the oil fraction.
Toddy and nectar
The sap derived from incising the flower clusters of the coconut is drunk as toddy or tuba (Philippines), tuak (Indonesia and Malaysia)
When left to ferment on its own it becomes Palm wine which is distilled to produce arrack. In the Philippines this alcoholic drink is called "coconut vodka".
The sap can be reduced by boiling to create a sweet syrup or candy and palm sugar.
A young well-maintained tree can produce around 300 liters of toddy per year while a forty year old tree may yield around 400 liters.
Heart of palm and coconut sprout
Apical buds of adult plants are edible, and are known as "palm cabbage" or "heart of palm". They are considered a rare delicacy, as harvesting the buds kills the palms.
Hearts of palm are eaten in the "millionaire's salad". Newly germinated coconuts contain an edible fluff of marshmallow-like consistency called coconut sprout.
P.S.
Turned out to be a real Herculean task for me today! Whew!
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[TD="class: Bu"]# 85. Other Coconut products.
Coconut water is a refreshing natural drink. It contains sugar, fiber, proteins, antioxidants, vitamins and minerals. It can provide an isotonic electrolyte balance, when drunk.
It is consumed as a refreshing drink throughout the humid tropics and is gaining popularity as an isotonic sports drink.
Mature fruits have significantly less liquid than young immature coconuts, barring spoilage. Coconut water can be fermented to produce coconut vinegar.
Coconut milk
Coconut milk, is obtained by passing hot water or milk through grated coconut, which extracts the oil and aromatic compounds.
When refrigerated and left to set, coconut cream will rise to the top and separate from the milk.
The milk can be used to produce virgin coconut oil by controlled heating and removal of the oil fraction.
Toddy and nectar
The sap derived from incising the flower clusters of the coconut is drunk as toddy or tuba (Philippines), tuak (Indonesia and Malaysia)
When left to ferment on its own it becomes Palm wine which is distilled to produce arrack. In the Philippines this alcoholic drink is called "coconut vodka".
The sap can be reduced by boiling to create a sweet syrup or candy and palm sugar.
A young well-maintained tree can produce around 300 liters of toddy per year while a forty year old tree may yield around 400 liters.
Heart of palm and coconut sprout
Apical buds of adult plants are edible, and are known as "palm cabbage" or "heart of palm". They are considered a rare delicacy, as harvesting the buds kills the palms.
Hearts of palm are eaten in the "millionaire's salad". Newly germinated coconuts contain an edible fluff of marshmallow-like consistency called coconut sprout.
P.S.
Turned out to be a real Herculean task for me today! Whew!
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OP
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# 86. CHILEAN HAZEL.
Gevuina avellana, Chilean hazel is an evergreen tree of the family proteaceae growing 65' tall, native to Chile and Argentina.
It is found from sea level to 2300 feet above sea level. The fruit is a dark red nut when young and turns black.
Uses and cultivation
The seeds can be eaten raw, cooked in boiling water or toasted. The nuts contain about 12 percent protein, 49 percent oil, and 24 percent carbohydrates.
The seed has a very high content of mono saturated oil which is rich in antioxidants and helps fighting cholesterol.
Its oil is used as a sunscreen and a cosmetic ingredient in moisturizing skin creams.
The tree is a good for honey bees. Seed shells contain tannin used for tanning leather. It is an ornamental tree.
The wood is cream-colored with dark brown streaking and is used in making cabinetry and musical instruments.
It grows well in temperate oceanic climates with cool temperatures where frosts occur commonly in winter.
It lasts 5 years to be harvested and 7 or 8 years for full production.
Squirrels and birds eat seeds from the trees. Most of nuts sold are gathered in southern hemisphere's autumn (March and April).
New varieties of greater yield are being developed in Chile and New Zealand.
OP
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# 87. HAZELNUT
A hazelnut is also known as a cob nut or filbert nut according to its species.
A cob is roughly spherical to oval, about 15–25 mm long and 10–15 mm in diameter, with an outer fibrous husk surrounding a smooth shell.
A filbert is more elongated, being about twice as long as it is round. The nut falls out of the husk when ripe, about 7–8 months after pollination.
The seed can be eaten raw or roasted, or be ground into a paste.
Hazelnuts are also used for livestock feed. The seed has a thin, dark brown skin which is removed before cooking.
Hazelnuts are produced in Turkey, Italy, and parts of U.S.A. Turkey is the largest producer of hazelnuts in the world.
Hazelnuts are extensively used in confectionery. Hazelnut oil is a strongly flavored cooking oil.
Hazelnuts are rich in protein, unsaturated fat, thiamine and vitamin B6.
Hazelnuts have a significant place among the types of dried nuts in terms of nutrition and health.
The nutritional and sensory properties of hazelnuts make them a unique and ideal material for food products.
Hazelnuts are a good source of energy with their 60.5% fat content.
A hazelnut is also known as a cob nut or filbert nut according to its species.
A cob is roughly spherical to oval, about 15–25 mm long and 10–15 mm in diameter, with an outer fibrous husk surrounding a smooth shell.
A filbert is more elongated, being about twice as long as it is round. The nut falls out of the husk when ripe, about 7–8 months after pollination.
The seed can be eaten raw or roasted, or be ground into a paste.
Hazelnuts are also used for livestock feed. The seed has a thin, dark brown skin which is removed before cooking.
Hazelnuts are produced in Turkey, Italy, and parts of U.S.A. Turkey is the largest producer of hazelnuts in the world.
Hazelnuts are extensively used in confectionery. Hazelnut oil is a strongly flavored cooking oil.
Hazelnuts are rich in protein, unsaturated fat, thiamine and vitamin B6.
Hazelnuts have a significant place among the types of dried nuts in terms of nutrition and health.
The nutritional and sensory properties of hazelnuts make them a unique and ideal material for food products.
Hazelnuts are a good source of energy with their 60.5% fat content.
OP
OP
Thanks to the well wisher and good friend who suggested a method of posting without the ads.
But I have already found out a fool proof method (?) to copy paste without the ads.
When the going gets tough, start from the other end!
It always works out well !
But I have already found out a fool proof method (?) to copy paste without the ads.
When the going gets tough, start from the other end!
It always works out well !
OP
OP
# 88. HICKORY
Trees in the genus Carya are commonly known as hickory. The genus includes 17–19 species of trees with big nuts.
The rare combination of strength, toughness, hardness, and stiffness found in hickory wood is not found in any other commercial wood.
It is used for making tool handles, bows, wheel spokes, carts, drumsticks, golf club, bottom of skis, walking sticks, paddles and base ball bats.
Hickory is also highly prized for its high energy content. Hickory wood is popular for cooking barbecue and adds flavor to the meat.
Hickory is sometimes used for wood flooring due to its durability and character.
An extract from shagbark hickory is used to make a
syrup with a slightly bitter, smoky taste.
The nuts of some species are palatable, while others are bitter and suitable for animal feed.
Shagbark , shellbark hickory and Pecan are the finest nut trees.
When cultivated for their nuts, clonal (grafted) trees of the same cultivar cannot pollinate each other because of their self-incompatibility.
Two or more cultivars must be planted together for successful pollination.
Trees in the genus Carya are commonly known as hickory. The genus includes 17–19 species of trees with big nuts.
The rare combination of strength, toughness, hardness, and stiffness found in hickory wood is not found in any other commercial wood.
It is used for making tool handles, bows, wheel spokes, carts, drumsticks, golf club, bottom of skis, walking sticks, paddles and base ball bats.
Hickory is also highly prized for its high energy content. Hickory wood is popular for cooking barbecue and adds flavor to the meat.
Hickory is sometimes used for wood flooring due to its durability and character.
An extract from shagbark hickory is used to make a
syrup with a slightly bitter, smoky taste.
The nuts of some species are palatable, while others are bitter and suitable for animal feed.
Shagbark , shellbark hickory and Pecan are the finest nut trees.
When cultivated for their nuts, clonal (grafted) trees of the same cultivar cannot pollinate each other because of their self-incompatibility.
Two or more cultivars must be planted together for successful pollination.
OP
OP
# 89. KOLA
Kola Nut (Cola) is the nut of the kola tree, a genus of trees native to the tropical African rain forests.
It is related to the South American cocoa. It is an ever green tree, growing up to 20 m tall (about 60 feet), with glossy ovoid leaves up to 30 cm long and star shaped fruits.
The kola nut has a bitter flavor due to caffeine. It is chewed in many West African cultures. It is presented to tribal chiefs and guests. Chewing kola nut eases the pangs of hunger but causes stained teeth.
Kola nuts are often used to treat asthma and whooping cough. The caffeine expands the air passages.
Kola nuts are known as a flavoring agent. Whole Food market has now reintroduced the use of cola nuts as part of their trend to use natural rather than artificial ingredients.
Red cola, Simply cola, Cricket cola, Pepsi cola and Coca cola use cola nuts for flavoring.
Kola Nut (Cola) is the nut of the kola tree, a genus of trees native to the tropical African rain forests.
It is related to the South American cocoa. It is an ever green tree, growing up to 20 m tall (about 60 feet), with glossy ovoid leaves up to 30 cm long and star shaped fruits.
The kola nut has a bitter flavor due to caffeine. It is chewed in many West African cultures. It is presented to tribal chiefs and guests. Chewing kola nut eases the pangs of hunger but causes stained teeth.
Kola nuts are often used to treat asthma and whooping cough. The caffeine expands the air passages.
Kola nuts are known as a flavoring agent. Whole Food market has now reintroduced the use of cola nuts as part of their trend to use natural rather than artificial ingredients.
Red cola, Simply cola, Cricket cola, Pepsi cola and Coca cola use cola nuts for flavoring.
OP
OP
# 90. MACADAMIA.
Macadamia is a evergreen tree growing to 2 to 12 m tall. The leaves are arranged in whorls of three to six, with an entire or spiny-serrated margin.
The flowers are produced in a long slender simple raceme 5–30 cm long, the individual flowers 10–15 mm long, white to pink or purple.
The fruit is a very hard woody globose follicle with a pointed apex with one or two seeds.The genus is named after John Macadams who first described it.
Common names include Macadamia, Macadamia nut, Queensland nut, Bush nut, Maroochi nut, Queen of Nuts and bauple nut.
These nuts are high in fat and low in protein compared to almonds and cashews.They have the highest amount of mono saturated fats in any known nuts. They contain dietary fibers, minerals and vitamins.
Macadamias are toxic to dogs and cause weakness and paralysis of hind limbs with the inability to stand, occurring within 12 hours of ingestion.
Skincare Macadamia oil is prized for containing approximately 22% of the omega-7 palmitoleic acid which makes it a botanical alternative to mink oil, which contains about 17%. It is a desirable ingredient in cosmetics, especially skincare.
Other uses
The trees are also grown as ornamental plants in subtropical regions for their glossy foliage and attractive flowers.
Macadamia nuts are often used by law enforcement to simulate drug stings. When chopped, the nuts resemble crack cocaine in color.
Macadamia is a evergreen tree growing to 2 to 12 m tall. The leaves are arranged in whorls of three to six, with an entire or spiny-serrated margin.
The flowers are produced in a long slender simple raceme 5–30 cm long, the individual flowers 10–15 mm long, white to pink or purple.
The fruit is a very hard woody globose follicle with a pointed apex with one or two seeds.The genus is named after John Macadams who first described it.
Common names include Macadamia, Macadamia nut, Queensland nut, Bush nut, Maroochi nut, Queen of Nuts and bauple nut.
These nuts are high in fat and low in protein compared to almonds and cashews.They have the highest amount of mono saturated fats in any known nuts. They contain dietary fibers, minerals and vitamins.
Macadamias are toxic to dogs and cause weakness and paralysis of hind limbs with the inability to stand, occurring within 12 hours of ingestion.
Skincare Macadamia oil is prized for containing approximately 22% of the omega-7 palmitoleic acid which makes it a botanical alternative to mink oil, which contains about 17%. It is a desirable ingredient in cosmetics, especially skincare.
Other uses
The trees are also grown as ornamental plants in subtropical regions for their glossy foliage and attractive flowers.
Macadamia nuts are often used by law enforcement to simulate drug stings. When chopped, the nuts resemble crack cocaine in color.
OP
OP
Dear friends!
Out of the 108 topics selected by me, I have covered 90 so far. You will have to wait for a few days till I get my desk top back into service.
The ultra sensitive touch pad is giving me hard time- since I am more comfortable with the sturdy mouse
( which I thought awas frisky before I was forced to use the touch pad!).
Shall join you in a day or two.
with warm regards,
Mrs.V.R.
Out of the 108 topics selected by me, I have covered 90 so far. You will have to wait for a few days till I get my desk top back into service.
The ultra sensitive touch pad is giving me hard time- since I am more comfortable with the sturdy mouse
( which I thought awas frisky before I was forced to use the touch pad!).
Shall join you in a day or two.
with warm regards,
Mrs.V.R.
OP
OP
# 91. PECAN
The pecan, is a species of hickory. "Pecan" is from an Algonquian word, meaning a nut requiring a stone to crack. In Mexico, pecans and walnuts share the same Spanish name, nuez, which is a cognate of the English word nut.
Pecans are a good source of protein and unsaturated fats. Pecans resemble walnuts and are rich in omega 6 fatty acids, although pecans contain about half as much omega-6 as walnuts.
A diet rich in nuts can lower the risk of gallstones in women. The antioxidants found in pecans reduce high cholesterol by reducing the "bad" cholesterol levels.
Clinical research published in the September 2001edition of Journal of nutrition states that eating about a handful of pecans each day may help lower cholesterol levels similar to what is often seen with cholesterol-lowering medications.
Research conducted at the University of Georgia has also confirmed that pecans contain plant sterols, which are known for their cholesterol-lowering ability.
Pecans may also play a role in neurological health. Eating pecans daily may delay age-related muscle nerve degeneration, according to a study conducted at the University of Massachusetts and published in Current Topics in Nutraceutical Research.
The pecan, is a species of hickory. "Pecan" is from an Algonquian word, meaning a nut requiring a stone to crack. In Mexico, pecans and walnuts share the same Spanish name, nuez, which is a cognate of the English word nut.
Pecans are a good source of protein and unsaturated fats. Pecans resemble walnuts and are rich in omega 6 fatty acids, although pecans contain about half as much omega-6 as walnuts.
A diet rich in nuts can lower the risk of gallstones in women. The antioxidants found in pecans reduce high cholesterol by reducing the "bad" cholesterol levels.
Clinical research published in the September 2001edition of Journal of nutrition states that eating about a handful of pecans each day may help lower cholesterol levels similar to what is often seen with cholesterol-lowering medications.
Research conducted at the University of Georgia has also confirmed that pecans contain plant sterols, which are known for their cholesterol-lowering ability.
Pecans may also play a role in neurological health. Eating pecans daily may delay age-related muscle nerve degeneration, according to a study conducted at the University of Massachusetts and published in Current Topics in Nutraceutical Research.
OP
OP
# 92. MONGONGO
Mongongo, a large spreading tree grows 15-20 meters tall. It is found on wooded hills and amongst sand dunes, and is associated with the Kalahari sand soil-types.
The leaves are distinctively hand-shaped, and the pale yellow wood is similar to balsa. It is both lightweight and strong. The yellowish flowers occur in slender, loose sprays.
Known as mongongo fruit / mongongo nut / manketti nut, the egg-shaped, velvety fruits ripen and fall between March and May each year. They contain a thin layer of edible flesh around a thick, hard, pitted shell. Inside this shell is a highly nutritious nut.
The fruit and nuts of the mongongo tree that they have even been described as a "staple diet" in Botswana and Namibia.
Archaeological evidence has shown that they have been consumed amongst San communities for over 7,000 years. Their popularity stems in part from their flavor. They store well and remain edible for long periods.
Dried fruits are first steamed to soften the skins. After peeling, the fruits are then cooked in water until the maroon-colored flesh separates from the hard inner nuts. The pulp is eaten, and the nuts are saved to be roasted later.
Alternatively, nuts are collected from elephant dung! The hard nut survives intact through the digestive process. The elephant is allowed to do the hard work of collecting the nuts and getting rid of the pulp!
Reminds us of the fox-dung-coffee sold at an astronomical price! Man can stoop to any level for taste, flavor and to save time and labor!
During roasting of the nuts, direct contact with the fire is avoided, using sand to distribute the heat evenly. Once dry, the outer shell cracks easily, revealing the nut, encased within a soft, inner shell. The nuts are either eaten straight, or pounded as ingredients in other dishes.
The oil from the nuts has also been traditionally used as a body rub in the dry winter months, to clean and moisten the skin, while the hard, outer nut-shells are popular as divining "bones".
The wood, being both strong and light, makes excellent fishing floats, toys, insulating material and drawing boards. More recently, it has been used to make dart-boards and packing cases.
Mongongo, a large spreading tree grows 15-20 meters tall. It is found on wooded hills and amongst sand dunes, and is associated with the Kalahari sand soil-types.
The leaves are distinctively hand-shaped, and the pale yellow wood is similar to balsa. It is both lightweight and strong. The yellowish flowers occur in slender, loose sprays.
Known as mongongo fruit / mongongo nut / manketti nut, the egg-shaped, velvety fruits ripen and fall between March and May each year. They contain a thin layer of edible flesh around a thick, hard, pitted shell. Inside this shell is a highly nutritious nut.
The fruit and nuts of the mongongo tree that they have even been described as a "staple diet" in Botswana and Namibia.
Archaeological evidence has shown that they have been consumed amongst San communities for over 7,000 years. Their popularity stems in part from their flavor. They store well and remain edible for long periods.
Dried fruits are first steamed to soften the skins. After peeling, the fruits are then cooked in water until the maroon-colored flesh separates from the hard inner nuts. The pulp is eaten, and the nuts are saved to be roasted later.
Alternatively, nuts are collected from elephant dung! The hard nut survives intact through the digestive process. The elephant is allowed to do the hard work of collecting the nuts and getting rid of the pulp!
Reminds us of the fox-dung-coffee sold at an astronomical price! Man can stoop to any level for taste, flavor and to save time and labor!
During roasting of the nuts, direct contact with the fire is avoided, using sand to distribute the heat evenly. Once dry, the outer shell cracks easily, revealing the nut, encased within a soft, inner shell. The nuts are either eaten straight, or pounded as ingredients in other dishes.
The oil from the nuts has also been traditionally used as a body rub in the dry winter months, to clean and moisten the skin, while the hard, outer nut-shells are popular as divining "bones".
The wood, being both strong and light, makes excellent fishing floats, toys, insulating material and drawing boards. More recently, it has been used to make dart-boards and packing cases.
OP
OP
# 93. Ogbono.
This plant grows freely in the tropical rain forest of Africa. Its fruit, the African bush mango is eaten all across this region, from Senegal, via Nigeria, Angola to Uganda.
The Ogbono / ogbolo / etima seed, when ground and combined with vegetables and spices and cooked with fish and or meat, is used to make the popular Ogbono soup, in Nigeria, Ghana, Gabon, Equatorial Guinea and Sierra Leone.
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Fruit juice, jellies, jam, margarine, soap, dika vegetable oil and other derivatives are been made from the fruit of the wild African mango.
Its kernel, the seed continue to find the widest use and brings in the greatest income. When the dried seed is ground and used as a soup thickener, it produces a thick slippery gelatinous texture with a unique flavor. It is also rich in protein.
Like okra, it is used in preparing "draw soup" that brings in a mouth watering tang flavor to the African palate. Draw soups are popular and appetizing. They act like lubricants and help to swallow the solid food.
Ogbono seed is obtained by collecting the bush mango's seed. The pearly white ovoid kernel that is sun dried. The kernel is then ground into a powdery form, used as the food thickener.
Ogbolo or apon or dika, etima, is perhaps the most powerful of food thickener known to Africans. Very little is needed to tremendously increase the viscosity of the soup been cooked.
Traditionally, leafy vegetables, stock fish, dried chili peppers, ground crayfish, bush meat and other assorted meat are used in preparing the soup which derives its name from this seed.
The kernels which are damp or have a greenish brown mold must be thrown away. They contain fungi that produce afla-toxins implicated in some liver diseases.
This plant grows freely in the tropical rain forest of Africa. Its fruit, the African bush mango is eaten all across this region, from Senegal, via Nigeria, Angola to Uganda.
The Ogbono / ogbolo / etima seed, when ground and combined with vegetables and spices and cooked with fish and or meat, is used to make the popular Ogbono soup, in Nigeria, Ghana, Gabon, Equatorial Guinea and Sierra Leone.
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Fruit juice, jellies, jam, margarine, soap, dika vegetable oil and other derivatives are been made from the fruit of the wild African mango.
Its kernel, the seed continue to find the widest use and brings in the greatest income. When the dried seed is ground and used as a soup thickener, it produces a thick slippery gelatinous texture with a unique flavor. It is also rich in protein.
Like okra, it is used in preparing "draw soup" that brings in a mouth watering tang flavor to the African palate. Draw soups are popular and appetizing. They act like lubricants and help to swallow the solid food.
Ogbono seed is obtained by collecting the bush mango's seed. The pearly white ovoid kernel that is sun dried. The kernel is then ground into a powdery form, used as the food thickener.
Ogbolo or apon or dika, etima, is perhaps the most powerful of food thickener known to Africans. Very little is needed to tremendously increase the viscosity of the soup been cooked.
Traditionally, leafy vegetables, stock fish, dried chili peppers, ground crayfish, bush meat and other assorted meat are used in preparing the soup which derives its name from this seed.
The kernels which are damp or have a greenish brown mold must be thrown away. They contain fungi that produce afla-toxins implicated in some liver diseases.
OP
OP
# 94. PARADISE NUT.
Paradise nut or sapucia nut (Lecythis ollaria), a member of the lecythis family (Lecythidaceae) along with the Brazil nut (Bertholletia excelsa) and cannonball tree (Couroupita guianensis).
Like the Brazil nut, the woody fruit (capsule) opens by a detachable lid (upper right), exposing the large seeds. It is related to a number of nut trees in South America, generally referred to as "monkey pots."
New world monkeys apparently stick their hands into these large, pot like seed capsules to extract the seeds.
Paradise nuts (seeds) are rich in oil and have a pleasant taste similar to Brazil nuts. This large, spreading tree is native to the rain forests of Brazil.
Paradise nut or sapucia nut (Lecythis ollaria), a member of the lecythis family (Lecythidaceae) along with the Brazil nut (Bertholletia excelsa) and cannonball tree (Couroupita guianensis).
Like the Brazil nut, the woody fruit (capsule) opens by a detachable lid (upper right), exposing the large seeds. It is related to a number of nut trees in South America, generally referred to as "monkey pots."
New world monkeys apparently stick their hands into these large, pot like seed capsules to extract the seeds.
Paradise nuts (seeds) are rich in oil and have a pleasant taste similar to Brazil nuts. This large, spreading tree is native to the rain forests of Brazil.
OP
OP
Dear Sir,
No single person CAN know all these info! :nono:
I am using the Internet and condensing the knowledge sprawled in many pages into a capsule form for easy assimilation and remembrance.
So I am like a cook who make "thirattuppaal" from liters and liters of raw milk.
Thank you! :yo:
with warm regards,
Mrs. V.R.
P.S
I am sure you will enjoy visiting my blogs which are more or less like books.
You may select the topics and read them at the rate you want.
The links are <visalramani.wordpress.com>
and <visalakshiramani.wordpress.com>
The blog under construction is
<veenaaramani.wordpress.com>
No single person CAN know all these info! :nono:
I am using the Internet and condensing the knowledge sprawled in many pages into a capsule form for easy assimilation and remembrance.
So I am like a cook who make "thirattuppaal" from liters and liters of raw milk.
Thank you! :yo:
with warm regards,
Mrs. V.R.
P.S
I am sure you will enjoy visiting my blogs which are more or less like books.
You may select the topics and read them at the rate you want.
The links are <visalramani.wordpress.com>
and <visalakshiramani.wordpress.com>
The blog under construction is
<veenaaramani.wordpress.com>
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OP
OP
# 95. PEANUT.
The peanut, or groundnut (Arachis hypogaea), is a species in the "bean" family. The cultivated peanut was probably first domesticated in the valleys of Peru.
It is an annual herbaceous plant growing 30 to 50 cm tall. The Flowers are a typical pea flower in shape, 2 to 4 cm across, yellow with reddish veining.
Hypogaea means "under the earth". After the pollination, the flower stalk elongates causing it to bend until the ovary touches the ground. Continued stalk growth then pushes the ovary underground.
The mature fruit develops into a legume pod or the peanut. Pods are 3 to 7 cm long and contain 1 to 4 seeds. Peanuts are known by many other local names such as earth nuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts.
Varied applications:-
Peanuts have many uses. They can be eaten as straight food, used in recipes, made into solvents and oils, used in make-up, medicines, textile materials, peanut butter, as well as many other uses.
Popular confections made from peanuts include peanut butter, candy bars, cookies, plain roasted peanuts and salted peanuts.
Peanuts, served by themselves, are one of the most popular nuts in the world. They are often eaten as snacks, served at cocktail parties and are sometimes added as a nutritional side dish with lunch.
Salted peanuts are usually roasted in oil and packed in retail-size plastic bags or hermetically sealed cans. Dry roasted, salted peanuts are also marketed in significant quantities.
Peanuts are often a major ingredient in mixed nuts because of their inexpensiveness compared to Brazil nuts, cashews, walnuts, and so on.
Peanut butter has been a tradition on camping trips and the like because of its high protein count and the fact that it resists spoiling for long periods of time. Peanut butter is used in the homes and in the commercial manufacture of sandwiches, candy, and bakery products.
Boiled peanuts are a preparation of raw, unshelled green peanuts boiled in brine and eaten as a snack in the United States.
More recently, fried peanut recipes have emerged - allowing both shell and nut to be eaten. Peanuts are also used in a wide variety of other areas, such as cosmetics, nitroglycerin, plastics, dyes and paints.
Peanut oil is often used in cooking, because it has a mild flavor and a relatively high smoke point. Due to its high mono unsaturated content, it is considered more healthy than saturated oils, and is resistant to rancidity.
There are several types of peanut oil including aromatic roasted peanut oil, refined peanut oil, extra virgin or cold pressed peanut oil and peanut extract. In the United States, refined peanut oil is exempt from allergen labeling laws.
Peanut flour is lower in fat than peanut butter, and is popular with chefs. Its high protein content makes it suitable as a flavor enhancer and peanut flour is used as a gluten-free solution.
The peanut, or groundnut (Arachis hypogaea), is a species in the "bean" family. The cultivated peanut was probably first domesticated in the valleys of Peru.
It is an annual herbaceous plant growing 30 to 50 cm tall. The Flowers are a typical pea flower in shape, 2 to 4 cm across, yellow with reddish veining.
Hypogaea means "under the earth". After the pollination, the flower stalk elongates causing it to bend until the ovary touches the ground. Continued stalk growth then pushes the ovary underground.
The mature fruit develops into a legume pod or the peanut. Pods are 3 to 7 cm long and contain 1 to 4 seeds. Peanuts are known by many other local names such as earth nuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts.
Varied applications:-
Peanuts have many uses. They can be eaten as straight food, used in recipes, made into solvents and oils, used in make-up, medicines, textile materials, peanut butter, as well as many other uses.
Popular confections made from peanuts include peanut butter, candy bars, cookies, plain roasted peanuts and salted peanuts.
Peanuts, served by themselves, are one of the most popular nuts in the world. They are often eaten as snacks, served at cocktail parties and are sometimes added as a nutritional side dish with lunch.
Salted peanuts are usually roasted in oil and packed in retail-size plastic bags or hermetically sealed cans. Dry roasted, salted peanuts are also marketed in significant quantities.
Peanuts are often a major ingredient in mixed nuts because of their inexpensiveness compared to Brazil nuts, cashews, walnuts, and so on.
Peanut butter has been a tradition on camping trips and the like because of its high protein count and the fact that it resists spoiling for long periods of time. Peanut butter is used in the homes and in the commercial manufacture of sandwiches, candy, and bakery products.
Boiled peanuts are a preparation of raw, unshelled green peanuts boiled in brine and eaten as a snack in the United States.
More recently, fried peanut recipes have emerged - allowing both shell and nut to be eaten. Peanuts are also used in a wide variety of other areas, such as cosmetics, nitroglycerin, plastics, dyes and paints.
Peanut oil is often used in cooking, because it has a mild flavor and a relatively high smoke point. Due to its high mono unsaturated content, it is considered more healthy than saturated oils, and is resistant to rancidity.
There are several types of peanut oil including aromatic roasted peanut oil, refined peanut oil, extra virgin or cold pressed peanut oil and peanut extract. In the United States, refined peanut oil is exempt from allergen labeling laws.
Peanut flour is lower in fat than peanut butter, and is popular with chefs. Its high protein content makes it suitable as a flavor enhancer and peanut flour is used as a gluten-free solution.
OP
OP
# 96. PILI NUT.
The Pili nut (Canarium ovatum), one of 600 species in the Burseraceae family.Trees of Canarium ovatum are attractive symmetrically shaped evergreens, averaging 20 m tall with resinous wood and resistance to strong wind. No wonder they are grown as ornamental trees.
Insects aid in pollination. Flowering of pili is frequent and its fruits ripen through a prolonged period of time. Pili (pronounced pee-lee) fruit is a drupe 4 to 7 cm long, 2.3 to 3.8 cm in diameter, and weighs 15.7 to 45.7 g.
The skin is smooth, thin, shiny, and turns purplish black when the fruit ripens; the pulp is fibrous, fleshy, and greenish yellow in color, and the hard shell within protects an embryo. Kernels from some trees may be bitter, fibrous or have a turpentine odor.
Most pili kernels tend to stick to the shell when fresh, but come off easily after being dried to 3 to 5% moisture . Shelled nuts, with a moisture content of 2.5 to 4.6%, can be stored in the shade for one year without deterioration of quality. The most important product from pili is the kernel.
When raw, it resembles the flavor of roasted pumpkin seeds. When roasted, its mild, nutty flavor and tender-crispy texture is superior to that of even the almond.
In Indonesia, the kernels are used for making cake. Pili kernel is also used in baked goods, chocolates and ice creams. The largest buyers of pili nuts are in Taiwan and Hongkong. The kernel is one of the major ingredients in the Moon cake.
Kernels as are rich in Calcium, Phosphorous, Potassium, protein and fats. It http://protein.it/yields a light yellowish oil.
The young shoots are used in salads, and the pulp is eaten after it is boiled and seasoned. Boiled pili pulp resembles the sweet potato in texture. It has food value similar to the avocado.
Pulp oil can be extracted and used for cooking or in the manufacture of soap. The stony shells are excellent as fuel or as porous, inert growth medium for orchid.
The Pili nut (Canarium ovatum), one of 600 species in the Burseraceae family.Trees of Canarium ovatum are attractive symmetrically shaped evergreens, averaging 20 m tall with resinous wood and resistance to strong wind. No wonder they are grown as ornamental trees.
Insects aid in pollination. Flowering of pili is frequent and its fruits ripen through a prolonged period of time. Pili (pronounced pee-lee) fruit is a drupe 4 to 7 cm long, 2.3 to 3.8 cm in diameter, and weighs 15.7 to 45.7 g.
The skin is smooth, thin, shiny, and turns purplish black when the fruit ripens; the pulp is fibrous, fleshy, and greenish yellow in color, and the hard shell within protects an embryo. Kernels from some trees may be bitter, fibrous or have a turpentine odor.
Most pili kernels tend to stick to the shell when fresh, but come off easily after being dried to 3 to 5% moisture . Shelled nuts, with a moisture content of 2.5 to 4.6%, can be stored in the shade for one year without deterioration of quality. The most important product from pili is the kernel.
When raw, it resembles the flavor of roasted pumpkin seeds. When roasted, its mild, nutty flavor and tender-crispy texture is superior to that of even the almond.
In Indonesia, the kernels are used for making cake. Pili kernel is also used in baked goods, chocolates and ice creams. The largest buyers of pili nuts are in Taiwan and Hongkong. The kernel is one of the major ingredients in the Moon cake.
Kernels as are rich in Calcium, Phosphorous, Potassium, protein and fats. It http://protein.it/yields a light yellowish oil.
The young shoots are used in salads, and the pulp is eaten after it is boiled and seasoned. Boiled pili pulp resembles the sweet potato in texture. It has food value similar to the avocado.
Pulp oil can be extracted and used for cooking or in the manufacture of soap. The stony shells are excellent as fuel or as porous, inert growth medium for orchid.
Good one
OP
OP
:yo: THANK YOU!
S
ShivKC
Guest
why all these foreign expensive fruits and nuts, lets talk about our own field grown things..
have you heard of the cactus fruit? a small pink red globule fruit found in cactus fences (indian compound wall with cactus), rare sight, but closer to the texture and taste of 'dragon fruit'?
how about கொல்லாம் பழம், cashew nut fruit.. sliced and salted with a pinch of chilli powder.
காரங்க்காய் ... a powerful 'gold standard currency' for the students coming from villages, to barter slate sticks,silicate pens,felt pens, pencils etc from the rich kids! its a fruit grown by a thorny bushy fencing plant, found in all TN villages.
நாவல் பழம் : please take on with this wonderful fruit..சுட்ட பழம் .. awaiting to see your anecdote on this.
Last edited by a moderator:
OP
OP
Dear sir,
What is the fun in writing about things which everyone seems to know?
Still if you insist, I can take up the local fruits and nuts in November after my second son and his family visit us.
Is that alright?
with warm regards,
Mrs. V.R.
What is the fun in writing about things which everyone seems to know?
Still if you insist, I can take up the local fruits and nuts in November after my second son and his family visit us.
Is that alright?
with warm regards,
Mrs. V.R.
OP
OP
how about கொல்லாம் பழம், cashew nut fruit.. sliced and salted with a pinch of chilli powder.
You can read about the cashew apple in article # 75.
I know only the name munthirip pazham. Kollaam pazham is new word to me.
You can read about the cashew apple in article # 75.
I know only the name munthirip pazham. Kollaam pazham is new word to me.
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