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The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish . The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds.
Dialium indum, the tamarind-plum [2] or velvet tamarind, [3] is a tall, tropical, fruit-bearing tree. It belongs to the family Fabaceae , and has small, typically grape-sized edible fruits with brown hard inedible shells.
Foliage. Castanospora is a monotypic genus (i.e. a genus containing only one species) in the maple and lychee family Sapindaceae.The sole species is Castanospora alphandii, commonly known as brown tamarind, which grows naturally in rainforests of eastern Australia from about Coffs Harbour in mid north New South Wales, as far north as Rossville in far north Queensland.
Tamarind grows on tamarind trees which are typically found in tropical regions and grow to 24 meters high on average. [3] [10] The trees produce fruit in abundance, on average, for 50 to 60 years but can live for over 200 years. [11] Tamarind trees produce brown fruit pods that enclose one to twelve reddish-brown seeds as well as pulp [citation ...
Dialium guineense, the velvet tamarind, [3] is a tall, tropical, fruit-bearing tree in the family Fabaceae. It has small, typically grape-sized, edible fruits with brown, hard, inedible shells. It has small, typically grape-sized, edible fruits with brown, hard, inedible shells.
Experts agree that seed oils are also preferable to animal-based fats (think: beef tallow, lard), as seed oils contain unsaturated fats rather than the saturated fats found in animal products ...
Mucuna pruriens is a tropical legume native to Africa and tropical Asia and widely naturalized and cultivated. [2] Its English common names include monkey tamarind, velvet bean, Bengal velvet bean, Florida velvet bean, Mauritius velvet bean, Yokohama velvet bean, cowage, cowitch, lacuna bean, and Lyon bean. [2]
Appearance: lightly crackled on top and coffee brown color. Texture: wetter, less crumbly interior. Taste: a little sweeter. Baking time: 35 minutes.
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