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The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds. Tamarind's tender young leaves are used in South Indian and Filipino cuisine. [7] [8] Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones.
An edible seed [n 1] is a seed that is suitable for human or animal consumption. Of the six major plant parts, [ n 2 ] seeds are the dominant source of human calories and protein . [ 1 ] A wide variety of plant species provide edible seeds; most are angiosperms , while a few are gymnosperms .
The leaves are paripinnate, 150–250 mm (5.9–9.8 in) long with 4 to 8, sometimes up to 12 elliptic or egg-shaped leaflets with the narrower end towards the base, 45–190 mm (1.8–7.5 in) long and 16–75 mm (0.63–2.95 in) wide on a petiolule 2–7 mm (0.079–0.276 in) long. The leaflets are leathery with prominent veins and the lower ...
Growing to 30 metres tall, it is commonly known as the small-leaved tamarind. It is rare and threatened and is restricted to a small number of sites, each with a maximum of 3 trees per site. It is rare and threatened and is restricted to a small number of sites, each with a maximum of 3 trees per site.
Diploglottis diphyllostegia, commonly known as the northern tamarind, native tamarind or wild tamarind, is a tree in the lychee family Sapindaceae which is endemic to Queensland, Australia. It is an attractive tree with potential in cultivation, with a dense crown of dark green leaves and masses of fruit in spring and summer.
"Bay leaves are safe to use in cooking but should be removed before consuming the dish because they can be hard and sharp," dietitian Jamie Nadeau, RD, tells USA TODAY.
Leaves. The river tamarind tree is small and grows up to 7–18 metres, its bark is grey and cracked. Its branches have no thorns, each branch has 6–8 pairs of leaf stalks that bear 11–23 pairs of leaflets, each leaflet is 8–17 mm long with a pale green surface and whitish underneath. [6] [2]
Place the seeds on a baking sheet and top with the sweet or savory spices. Give them a good mix to make sure the seeds are evenly coated. Roast in the oven for 10-15 minutes.