COCONUT
Cocos nucifera, the coconut palm is a monocot perennial member of the Arecacae (palm family) cultivated in the tropical areas worldwide for its fruit and fiber. It is particularly important in the Pacific islands, where it can be a primary source at the food and a major cash crop. Coconut is known for its versatility as seen in many domestic and commercial and industrial uses of its different parts. Coconut is a part of daily diet of many people. Its endosperm is known as the edible “flesh” of coconut, when it is dried, called copra. The oil and milk derived from it are commonly used in frying and cooking, coconut oil is widely used in soaps and cosmetics. The clear liquid coconut water within is a refreshing beverage and can be processed to create alcohol and are also blended with gums and whiteners to make a popular milk substitute. The
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It’s not technically a root but rather an underground mass of roots or root system. Arrowroot powder can be substituted for corn starch in most recipes at a ratio of two teaspoons arrowroot powder for every one tablespoon of corn starch. The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour for those with gluten intolerance. it is however high in carbohydrates and low in protein (approximately 7.7%) Arrowroot thickens at a lower temperature than flour or corn starch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing. It does not mix well with dairy, forming a slimy mixture. It is recommended that arrowroot be mixed with a cool liquid before adding to a hot fluid. The mixture should be heated only until the mixture thickens and removed immediately to prevent the mixture from thinning. Overheating tends to break down arrowroot 's thickening