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Tamarind (Tamarindus indica) is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. [6] The genus Tamarindus is monotypic , meaning that it contains only this species.
The phrase Hòn non bộ comes from the Vietnamese language: Hòn (𡉕) means islands, non (𡽫) means mountains, and bộ 部 means a set, in this context, the islands and the mountains are one set. Hòn non bộ may be quite large and elaborate or small and simple. It was used to grace the courtyard entrance of the traditional Vietnamese home.
Tamarind can refer to Tamarindus indica, and to several other tropical trees, including: Diploglottis australis, native tamarind, a rainforest tree of Eastern Australia; Garcinia gummi-gutta, Malabar tamarind, native to Indonesia
Tamarindus indica flower. The subfamily Detarioideae is one of the subdivisions of the plant family Fabaceae . This subfamily includes many tropical trees, some of which are used for timber or have ecological importance. The subfamily consists of 84 genera, most of which are native to Africa and Asia.
Tamarind (Tamarindus indica) is a species of tree and the fruit from that tree. Tamarind may also refer to: Diploglottis australis, or native tamarind, a rainforest tree of Eastern Australia; Garcinia gummi-gutta, or Malabar tamarind, native to Indonesia; Garcinia atroviridis, a rainforest tree native to Peninsular Malaysia
The primary ingredient of tamarindo, tamarind (also known as Tamarindus indica L), is a legume, part of the family Fabaceae. [2] Tamarind grows on tamarind trees which are typically found in tropical regions and grow to 24 meters high on average.
Tamarind juice (also tamarind water) is a liquid extract of the tamarind (Tamarindus indica) tree fruit, produced by squeezing, mixing and sometimes boiling tamarind fruit pulp. Tamarind juice can be consumed as beverage appreciated for its fresh sour taste, or used for culinary purpose as a sour flavouring agent. [ 1 ]
South Asian cuisine encompasses a delectable variety of sub-cuisines and cooking styles that vary very widely, reflecting the diversity of the Indian subcontinent, even though there is a certain centrality to the general ingredients used.