used extensively in Indian cooking,
especially in the north. It has little
nutritional value (unlike its seed,
coriander), but it adds incredible flavor
to a dish. It can take a pretty good dish to
perfectly heavenly in seconds. Chop the
leaves and the tender parts of the stem
and sprinkle them over your dishes
toward the end of cooking. I also like to
use it ground into a paste to infuse my
slow-cooked beans and lentils with
incredible flavor.
- COCONUT (NARIAL, NARIYAL): What
we know as the white, fleshy coconut is
actually the interior nut of the large,
brown, and hairy fruit of coconut palm
trees, which can grow up to 98 feet (30
