The mung bean (Vigna radiata), alternatively known as the moong bean, green gram, or mung Sanskrit म�द�� / mudga, is a plant species in the legume family.
Red gram is an important pulse crop in India. It is also known as Pigeonpea or Arhar or Tur. Red gram is mainly cultivated and consumed in developing countries of the world. This crop is widely grown in India. India is the largest producer and consumer of Red gram in the world.
Black gram originated in India, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India and Pakistan. The coastal Andhra region in Andhra Pradesh is famous for black gram after paddy. The Guntur District ranks first in Andhra Pradesh for the production of black gram. Black gram has also been introduced to other tropical areas mainly by Indian immigrants.
Macrotyloma uniflorum is one of the lesser known beans. The whole seeds of horse gram are generally used as cattle feed. However, it is consumed as a whole seed, as sprouts, or as whole meal in India, popular especially in southern Indian states
Matta rice is a variety of brown rice known for its coarseness and health benefits. It is cultivated in State of Kerala in India and used for a variety of dishes in India and Sri Lanka.
Navara rice is one of the many types of rice found in India, and is a unique grain plant in the Oryza group. Its origin is said to be somewhere in Kerala, where it is regarded as endemic. In 2007â??09, geographical indication status was granted. (Typically, such classification indicates an assurance of quality and distinctiveness which is primarily derived from a defined geographical region.) There seems to have been about a hundred varieties of rice but only about 20 types are said to be existing. Navara is one of the 20. The rice is often powdered and then mixed with milk and taken in the form of a cereal. Navara also has religious significance and is sometimes used in temples for ceremonies.
Maize or Indian corn is a stout annual plant cultiÂvated for the grains during the rainy season. It forms a staple food in some parts of India. Roots are of fibrous adventitious type. PriÂmary root aborts after germination, and is replaced by fibrous advenÂtitious ones from the base of stem. Stems are stout, solid with distinct nodes and internodes. Leaves are simple with entire margin, quite large, linear in shape and arranged alternately. The arrangeÂment is distichous or 2-ranked. They have sheathing leaf-base surrounding a part of internode above. Membranous ligule is present at the junction of base and blade. Venation is parallel. All the organs have rough surface due to impregnation of silica. Inflorescences are of two types, viz. terminal staminate compound raceme or panicle and axillary pistillate spadix. Male inflorescence consists of many spikelets. The spikelets occur in pairsâ??the lower one is sessile and the upper one is stalked. Each spikelet is two-flowered. They have four glumes.
Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera). It has various applications. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C (75 °F) without spoiling. "Refined, bleached, and deodorized" (RBD) oil is usually made from copra, dried coconut kernel, which is pressed in a heated hydraulic press to extract the oil. This yields practically all the oil present, amounting to more than 60% of the dry weight of the coconut. This "crude" coconut oil is not suitable for consumption because it contains contaminants and must be refined with further heating and filtering. Another method for extraction of coconut oil involves the enzymatic action of alpha-amylase, polygalacturonases, and proteases on diluted coconut paste. Unlike virgin coconut oil, refined coconut oil has no coconut taste or aroma. RBD oil is used for home cooking, commercial food processing, and cosmetic, industrial, and pharmaceutical purposes.
Black Tea is plucked from the plant called Camellia Sinensis and then CTC tea is made using the "Crush Tear and Curl" (CTC) method. CTC tea is commonly produced in Assam and Kerala. CTC is a method of processing black tea in which the leaves are passed through a series of cylindrical rollers with hundred of sharp teeth that crush, tear and curl the tea into small. hard pellets. Fluroide is present in the tea and its good for teeth, protects from cavities as well as fight decay in teeth. Drinking CTC tea hydrates the body moisturise the skin, fends of stress, balances the hormone level. It can help reduce stroke risks, as it balances the cholesterol level. Moreover the astringency of tea helps balance oily fatty components of rich food items.
