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Crescentia cujete, dry fruit and seeds – MHNT Flower Pollen grains, magnified. Crescentia cujete, commonly known as the calabash tree, is a species of flowering plant native to the Americas, that is grown in Africa, South-East Asia, Central America, South America, the West Indies and extreme southern Florida. [2]
Curare darts and quiver from the Amazon rainforest. During 1811–1812, Sir Benjamin Collins Brody experimented with curare (woorara). [9] [10] He was the first to show that curare does not kill the animal and the recovery is complete if the animal's respiration is maintained artificially.
Calabash fruits have a variety of shapes: they can be huge and rounded, small and bottle-shaped, or slim and serpentine, and they can grow to be over a metre long. Rounder varieties are typically called calabash gourds. The gourd was one of the world's first cultivated plants grown not primarily for food, but for use as containers.
Passiflora maliformis, the sweet calabash, conch apple, wild purple passionfruit, or sweet cup, is a smallish (5 cm or 2 in) passionfruit with purple, yellow or green skin and a greyed-yellow to orange pulp that is aromatically scented and flavoured. It is a fast-growing vine, growing best in somewhat cooler-than-tropical climates.
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In Uganda, Calabash is important in many aspects of life.For instance in Northern Uganda, its used for various reasons among which include; providing shade for babies in dry seasons especially in Lango and Acholi, Teso, Karamoja and Alur communities, [3] sold for income generation, [4] used for decoration in homes and cultural institutions.
Crescentia (calabash tree, huingo, krabasi, or kalebas) is a genus of six species [2] of flowering plants in the family Bignoniaceae, native to Mexico, the Caribbean, Central America, and northern South America. [1]
Kanpyō (かんぴょう or 干瓢), sometimes romanized and pronounced kampyō, are dried shavings of Lagenaria siceraria var. hispida, a variety of calabash gourd. The gourd is known as yugao or fukube in Japanese. [3] Kanpyō is an ingredient in traditional Edo style Japanese cuisine.
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