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Jackfruit

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Jackfruit is an ingredient used in Indian cooking Also known as:
Katahal, Palapazham, Panasa, Chakka pazham.

Description:
Jackfruit is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India in Kerala, coastal Karnataka and Maharashtra. The fruit is known to have a distinct aroma. The flesh of the jackfruit is starchy and fibrous.    

Commonly used in:
Jackfruit is commonly used in South and Southeast Asian cuisines. The ripe fruit can be eaten raw, used to make a variety of dishes, including custards, cakes and deep fried and sold as jackfruit chips. The seeds from the ripe fruit are edible and can be boiled, baked or roasted. The unripe jackfruit has a meat-like taste and is used in curry dishes with spices by many cultures.

Health benefit:
Jackfruit is a source of dietary fibre and Vitamin C. The seeds are rich in protein.

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