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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.
Depending on the ripeness of the tamarind fruit the taste of the pulp can range from sour to sweet, the more ripe the tamarind fruit, the sweeter it tastes due to increased sugar levels that balance out the proportion of tartaric acid [citation needed]. The pulp is the most commonly extracted part of the tamarind plant. [1]
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.
For the uninitiated, tamarind is a tropical fruit that grows on trees in bean-like pods. Inside hides a nutrient-rich, fibrous, pasty pulp that’s beloved for its tangy, sweet-and- sour taste.
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 ]
Merriam-Webster defines "fruit" as "the usually edible reproductive body of a seed plant." Most often, these seed plants are sweet and enjoyed as dessert (think berries and melons), but some ...
Fruit are capsules, (1–)2–3(–4) lobed, one or more lobes may be aborted. Seeds entirely or partly enclosed in a bilobed aril. [4] [5] One Australian species, D. australis is grown as a street tree in the Northern Rivers area of New South Wales, principally Lismore and is known locally as the native tamarind. [citation needed]
It wasn’t until the 18th century that marmalades were made with other fruit like oranges. Membrillo or marmelada is a classic sliceable quince paste that shines on a cheese platter.