Coconut milk
Coconut milk is an aqueous emulsion extracted from mature coconut kernel, sold fresh, packaged or reconstituted. It is distinct from the liquid naturally inside a coconut.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
Fruits
Cashew apple (Anacardium occidentale)
Cashew apple is the juicy swollen flower stalk attached to the cashew nut. Its fresh juice, cajuína, alcoholic ferments and vinegar are distinct products; the nut and its shell are separate materials.