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While in the Philippines, it is called sampalok or sampaloc in Filipino, and sambag in Cebuano. [18] Tamarind (Tamarindus indica) is sometimes confused with "Manila tamarind" (Pithecellobium dulce). While in the same taxonomic family Fabaceae, Manila tamarind is a different plant native to Mexico and known locally as guamúchili.
Pithecellobium dulce, commonly known as Manila tamarind, Madras thorn, monkeypod tree or camachile, [4] [5] is a species of flowering plant in the pea family, Fabaceae, that is native to the Pacific Coast and adjacent highlands of Mexico, Central America, and northern South America. [3]
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] Its inflorescence is a cream-coloured puff with many ...
The "Samanea saman" tree is one of several types of host plants that allows lac insects (Kerria lacca) infestation. The resultant copious sap/insect discharge caused by this insect is a harden material that is subsequently collected and processed into lac/shellac and used in making lacquerware and wood finishes.
Caterina Oltean/500px/Getty Images. Tamarind can be used in sauces, drinks, desserts, marinades and so much more. (It’s also an essential ingredient in pad Thai.)
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]
[3] [4] Guava, introduced to the Philippines via the Manila galleons, is also used. [5] Seasoning powder or bouillon cubes with a tamarind base are commercial alternatives to using natural fruits. [6] [7] Sinigang typically uses meat or seafood (e.g., fish, pork, beef, shrimp, or chicken) stewed with tamarind, tomatoes, garlic, and onions.
Leucaena diversifolia, the wild tamarind or red leucaena, is a species of flowering plant in the family Fabaceae, native to Mexico and Central America. [1] It has been introduced as a cattle fodder in many tropical and subtropical locales around the world. [ 2 ]