Tag: Tropical cooking

Did you know that unripe green papaya is packed with a higher concentration of the protein-digesting enzyme papain than its ripe counterpart? This firm, mild-flavored fruit is a culinary staple in many Southeast Asian and tropical cuisines and can be transformed into a variety of delicious and healthy meals.

Did you know the banana plant is the world's largest herb, not a tree, and that most of it is edible? While the fruit is a global staple, many cultures use other parts of the plant in their cuisines. This comprehensive guide will reveal exactly what part of the banana tree is edible and how to prepare it.

The banana plant, the world's largest herb, is prized for its fruit, but only the tender, whitish inner core is the part of a banana stem that is edible. This fibrous core is a delicacy in many cuisines, celebrated for its nutritional content and unique texture, while the tougher outer sheaths are discarded.

Surprisingly, the term "coconut powder" can refer to several distinct products, from ground coconut meat to dehydrated coconut milk. The most common alternative name is desiccated coconut, but context is crucial for knowing which one to use correctly in your cooking.