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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.
Tamarind pods, fruit and seeds Tamarind pods. 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 ]
Once cooled, add 1 ½ ounces of the tamarind syrup to the pineapple and lime juices in a cocktail shaker with ice. Shake until the tin frosts over, and then attach the strainer to the opening.
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.
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]
Experts agree that a diet rich in fruits and veggies is the way to go. Fruits can provide essential nutrients, fiber and a host of other health benefits. If you enjoy fruits frequently, that's great.
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]