COCONUT:- Coconut is the fruit of a tropical palm plant. It has a hard shell, edible white flesh and clear liquid, sometimes referred to as water, which is often used as a beverage. Coconut flesh or meat is aromatic, chewy in texture and rich in taste.
Water: 36.3 ml per 100 g
Fat: 41.6 g per 100 g
Fiber: 3.6 g per 100 g
Coconut is the fruit of a tropical palm plant. It has a hard shell, edible white flesh and clear liquid, sometimes referred to as â??water,â?? which is often used as a beverage. Coconut flesh or â??meatâ?? is aromatic, chewy in texture and rich in taste.
Coconut milk is the liquid that is obtained by pressing coconut flesh with hot water. Its color and rich taste are attributed to its high oil content. Coconut oil is an edible oil that is extracted from a mixture of coconut milk and coconut water. Coconut milk helps to thicken sauces and soups. Coconut oil has a smoke point that is similar to butter, so it may not be useful at higher temperatures. It is often used in blended oils and shortenings.
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CARDAMOM:- cardamom, also spelled cardamon, spice consisting of whole or ground dried fruits, or seeds, of Elettaria cardamomum, a herbaceous perennial plant of the ginger family (Zingiberaceae). The seeds have a warm, slightly pungent, and highly aromatic flavour somewhat reminiscent of camphor.The name cardamom is sometimes applied to other similar spices of the ginger family (Amomum, Aframomum, Alpinia) used in cuisines of Africa and Asia or as commercial adulterants of true cardamoms.
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Saffron has long been the world's costliest spice by weight. Saffron has a subtly earthy & grassy flavor & aroma, yet sweet, similar to floral & honey. No spice is more special than saffron. With an unmistakable scent and flavor, saffron straddles sweet and savory effortlessly, and it bestows a striking golden hue on every dish it graces.
Overview:- Saffron (Crocus sativus) is a plant. The dried thread-like parts of the flower (stigmas) are used to make saffron spice, food coloring, and medicine. Saffron contains chemicals that might alter mood, kill cancer cells, decrease swelling, and act like antioxidants.
