Quilon Off The Beaten Path

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All parts of the coconut palm are useful, and the trees have a comparatively high yield; it therefore has significant economic value. The name for the coconut palm in Sanskrit is kalpa vriksha, which translates as "the tree which provides all the necessities of life".

Uses of the various parts of the palm include:
-The white, fleshy part of the seed is edible and used fresh or dried (desiccated) in cooking.

-The cavity is filled with "coconut water" containing sugars, fibre, proteins, anti-oxidants, vitamins and minerals, which provide excellent isotonic electrolyte balance, and an exceptional nutritional food source. Mature fruits have significantly less liquid than young immature coconuts. Coconut water is sterile until the coconut is opened.

-Coconut milk (which is approximately 17% fat) is made by processing grated coconut with hot water or hot milk which extracts the oil and aromatic compounds from the fibre.

-coconut cream is what rises to the top when coconut milk is refrigerated and left to set.

-The sap derived from incising the flower clusters of the coconut is fermented to produce palm wine, also known as "toddy".

-The interior of the growing tip may be harvested as heart-of-palm and is considered a rare delicacy. Harvesting this also kills the tree. Hearts of palm are often eaten in salads; such a salad is sometimes called "millionaire's salad".

-The coir (the fibre from the husk of the coconut) is used in ropes, mats, brushes, caulking boats and as stuffing fibre; it is also used extensively in horticulture for making potting compost.

-Copra is the dried meat of the seed which is the source of coconut oil.

-The leaves provide materials for baskets and roofing thatch.

-The husk and shells can be used for fuel and are a good source of charcoal.

-The wood can be used for specialized construction.

-The roots are used as a dye, a mouthwash, or a medicine for dysentery. A frayed-out piece
of root makes a poor man's toothbrush.