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'''Tamarind''' ( |
'''Tamarind''' (''Tamarindus indica'') (from [[Arabic language|Arabic]] تمر هندي, [[Romanization of Arabic|romanized]] ''tamar hind'', "Indian date") is a [[tree]] in the [[rank (botany)|family]] [[Fabaceae]]. The genus ''Tamarindus'' is monotypic (having only a single species). |
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==Origin== |
==Origin== |
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''Tamarindus indica'' is [[Indigenous (ecology)|indigenous]] to [[tropical Africa]], particularly where it continues to grow wild in [[Sudan]]; it is also cultivated in [[Cameroon]], [[Nigeria]] and [[Tanzania]]. In [[Arabia]] it is found wild growing in [[Oman]], especially [[Dhofar]], where it grows on sea-facing mountains. It reached [[South Asia]] likely through human transportation, and cultivation several thousand years prior to the [[Common Era]].<ref name=Morton>{{cite book | author = Morton, Julia F. | authorlink = Julia Morton | title = Fruits of Warm Climates | pages = 115–121 | publisher = Wipf and Stock Publishers | year = 1987 | isbn = 0-9653360-7-7}}</ref><ref name=Popenoe>{{cite book|last=Popenoe|first=W.|title=Manual of Tropical and Subtropical Fruits|publisher=Hafner Press|year=1974|pages=432–436}}</ref> |
''Tamarindus indica'' is [[Indigenous (ecology)|indigenous]] to [[tropical Africa]], particularly where it continues to grow wild in [[Sudan]]; it is also cultivated in [[Cameroon]], [[Nigeria]] and [[Tanzania]]. In [[Arabia]], it is found wild growing in [[Oman]], especially [[Dhofar]], where it grows on sea-facing mountains. It reached [[South Asia]] likely through human transportation, and cultivation several thousand years prior to the [[Common Era]].<ref name=Morton>{{cite book | author = Morton, Julia F. | authorlink = Julia Morton | title = Fruits of Warm Climates | pages = 115–121 | publisher = Wipf and Stock Publishers | year = 1987 | isbn = 0-9653360-7-7}}</ref><ref name=Popenoe>{{cite book|last=Popenoe|first=W.|title=Manual of Tropical and Subtropical Fruits|publisher=Hafner Press|year=1974|pages=432–436}}</ref> |
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It is widely distributed throughout the [[ |
It is widely distributed throughout the [[tropical]] belt, from [[Africa]] to [[South Asia]], and throughout [[South East Asia]], [[Taiwan]] and as far as [[China]]. |
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In the 16th century it was heavily introduced to [[Mexico]], as well as [[South America]], by [[Spanish people|Spanish]] and [[Portuguese people|Portuguese]] [[colonist]]s, to the degree that it became a common ingredient in everyday living.<ref name=Tamale>{{cite book|last1=Tamale|first1=E.|last2=Jones|first2=N.|last3=Pswarayi-Riddihough|first3=I.|publisher=World Bank Publications|date=August 1995|title=Technologies Related to Participatory Forestry in Tropical and Subtropical Countries|ISBN=978-0821333990}}</ref> |
In the 16th century, it was heavily introduced to [[Mexico]], as well as [[South America]], by [[Spanish people|Spanish]] and [[Portuguese people|Portuguese]] [[colonist]]s, to the degree that it became a common ingredient in everyday living.<ref name=Tamale>{{cite book|last1=Tamale|first1=E.|last2=Jones|first2=N.|last3=Pswarayi-Riddihough|first3=I.|publisher=World Bank Publications|date=August 1995|title=Technologies Related to Participatory Forestry in Tropical and Subtropical Countries|ISBN=978-0821333990}}</ref> |
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One of the first tamarind trees in [[Hawaii]] was planted in 1797.<ref>{{Cite web |url=http://www.icuc-iwmi.org/files/Publications/tamarind_monograph.pdf |title=Fruits for the Future 1 – Revised edition – Tamarind (Tamarindus indica L.) |accessdate= |author=El-Siddig |authorlink= |coauthors=Gunasena, H. P. M., Prasad B.A., Pushpakumara D.K.N.G., Ramana, K.V.R., Viyayanand P. and Williams J.T. |date= |year=2006 |month= |format=PDF |work= |publisher= |page=11 |language= |archiveurl= |archivedate= |quote= }}</ref> |
One of the first tamarind trees in [[Hawaii]] was planted in 1797.<ref>{{Cite web |url=http://www.icuc-iwmi.org/files/Publications/tamarind_monograph.pdf |title=Fruits for the Future 1 – Revised edition – Tamarind (Tamarindus indica L.) |accessdate= |author=El-Siddig |authorlink= |coauthors=Gunasena, H. P. M., Prasad B.A., Pushpakumara D.K.N.G., Ramana, K.V.R., Viyayanand P. and Williams J.T. |date= |year=2006 |month= |format=PDF |work= |publisher= |page=11 |language= |archiveurl= |archivedate= |quote= }}</ref> |
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==Description== |
==Description== |
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The |
The tamarind is a long-lived, medium-growth [[Shrub|bushy]] [[tree]] which attains a maximum [[crown (botany)|crown]] height of 12.1 to 18.3 metres (40 to 60 feet). The crown has an irregular, [[vase]]-shaped outline of dense [[foliage]]. The tree grows well in full sun in [[clay]], [[loam]], [[sand]]y, and acidic [[soil]] types, with a high drought and aerosol [[salt]] (wind-borne salt as found in coastal area) resistance. |
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Leaves are [[evergreen]], bright [[green]] in colour, elliptical ovular, arrangement is alternate, of the pinnately compound type, with pinnate venation and less than 5 cm (2 inches) in length. The [[branch]]es droop from a single, central [[trunk (botany)|trunk]] as the tree matures and is often [[pruned]] in human [[agriculture]] to optimize tree density and ease of fruit [[harvest]]. At night, the leaflets close up. |
Leaves are [[evergreen]], bright [[green]] in colour, elliptical ovular, arrangement is alternate, of the pinnately compound type, with pinnate venation and less than 5 cm (2 inches) in length. The [[branch]]es droop from a single, central [[trunk (botany)|trunk]] as the tree matures and is often [[pruned]] in human [[agriculture]] to optimize tree density and ease of fruit [[harvest]]. At night, the leaflets close up. |
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The tamarind does flower, though inconspicuously, with red and yellow elongated flowers. Flowers are 2.5 cm wide (one inch) five-[[petal]]led borne in small [[raceme]]s, yellow with orange or red streaks. [[Bud]]s are pink as the |
The tamarind does flower, though inconspicuously, with red and yellow elongated flowers. Flowers are 2.5 cm wide (one inch), five-[[petal]]led, borne in small [[raceme]]s, and yellow with orange or red streaks. [[Bud]]s are pink as the four [[sepal]]s are pink and are lost when the flower [[Blossom|bloom]]s. |
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The [[fruit]] is an [[Dehiscence_(botany)|indehiscent]] [[legume]], sometimes called a pod, 12 to 15 cm (3 to 6 inches) in length with a hard, brown shell.<ref name=Doughari>{{cite journal|last=Doughari|first=J. H.|title=Antimicrobial Activity of Tamarindus indica|journal=Tropical Journal of Pharmaceutical Research|date=December 2006|volume=5|number=2|pages=597–603|url=http://ajol.info/index.php/tjpr/article/view/14637/2742}}</ref><ref name=UF_FactSheet>{{cite web|title=Fact Sheet: Tamarindus indica|url=http://hort.ufl.edu/trees/TAMINDA.pdf|accessdate=11 January 2010|publisher=University of Florida}} {{Dead link|date=September 2010|bot=H3llBot}}</ref><ref name=FloriData>{{cite web|last=Christman|first=S.|title=Tamarindus indica|publisher=FloriData|url=http://www.floridata.com/ref/t/tama_ind.cfm|accessdate=11 January 2010}}</ref> |
The [[fruit]] is an [[Dehiscence_(botany)|indehiscent]] [[legume]], sometimes called a pod, 12 to 15 cm (3 to 6 inches) in length, with a hard, brown shell.<ref name=Doughari>{{cite journal|last=Doughari|first=J. H.|title=Antimicrobial Activity of Tamarindus indica|journal=Tropical Journal of Pharmaceutical Research|date=December 2006|volume=5|number=2|pages=597–603|url=http://ajol.info/index.php/tjpr/article/view/14637/2742}}</ref><ref name=UF_FactSheet>{{cite web|title=Fact Sheet: Tamarindus indica|url=http://hort.ufl.edu/trees/TAMINDA.pdf|accessdate=11 January 2010|publisher=University of Florida}} {{Dead link|date=September 2010|bot=H3llBot}}</ref><ref name=FloriData>{{cite web|last=Christman|first=S.|title=Tamarindus indica|publisher=FloriData|url=http://www.floridata.com/ref/t/tama_ind.cfm|accessdate=11 January 2010}}</ref> |
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The fruit has a fleshy, juicy, [http://www.wiktionary.com/acidulous acidulous] pulp. It is mature when the flesh is coloured brown or reddish-brown. The tamarinds of Asia have longer pods containing 6–12 seeds, whereas African and West Indian varieties have short pods containing 1–6 seeds. The seeds are somewhat flattened, and glossy brown. |
The fruit has a fleshy, juicy, [http://www.wiktionary.com/acidulous acidulous] pulp. It is mature when the flesh is coloured brown or reddish-brown. The tamarinds of Asia have longer pods containing 6–12 seeds, whereas African and West Indian varieties have short pods containing 1–6 seeds. The seeds are somewhat flattened, and glossy brown. |
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The tamarind is best described as [[sweet]] and [[sour]] in taste, and high in [[acid]], [[sugar]], [[vitamin B]] and, interestingly for a fruit, [[calcium]]. |
The tamarind is best described as [[sweet]] and [[sour]] in taste, and is high in [[acid]], [[sugar]], [[vitamin B]] and, interestingly for a fruit, [[calcium]]. |
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[[File:TamarindSeedling.jpg|thumb|left|A |
[[File:TamarindSeedling.jpg|thumb|left|A tamarind seedling]] |
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[[File:Tamarindus indica-flowers.jpg|thumb|Tamarind flowers]] |
[[File:Tamarindus indica-flowers.jpg|thumb|Tamarind flowers]] |
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As a tropical species, it is frost sensitive. The pinnate leaves with opposite leaflets |
As a tropical species, it is frost sensitive. The pinnate leaves with opposite leaflets give a billowing effect in the wind. Tamarind [[timber]] consists of hard, dark red [[heartwood]] and softer, yellowish [[Wood#Heartwood_and_sapwood|sapwood]]. |
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Tamarind is harvested by pulling the pod from its stalk. A mature tree may be capable of producing up to 175 kg (350 lb) of fruit per |
Tamarind is harvested by pulling the pod from its stalk. A mature tree may be capable of producing up to 175 kg (350 lb) of fruit per year. [[Veneer grafting]], [[shield budding|shield (T or inverted T) budding]], and [[air layering]] may be used to propagate desirable selections. Such trees will usually fruit within 3 to 4 years if provided optimum growing conditions. |
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====Alternative names==== |
====Alternative names==== |
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[[File:Tamarindus indica, leaves, pod.jpg|thumb|left|''Tamarindus'' leaves and pod]] |
[[File:Tamarindus indica, leaves, pod.jpg|thumb|left|''Tamarindus'' leaves and pod]] |
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Globally, it is most numerous in South Asia, where it is widely distributed and has a long history of human cultivation. Many South Asian regional languages have their own unique name for the tamarind fruit. It is called the ''tetul'' (তেঁতুল) in [[Bangla]]; in India it is known in several languages. In Sanskrit, it is called '' |
Globally, it is most numerous in South Asia, where it is widely distributed and has a long history of human cultivation. Many South Asian regional languages have their own unique name for the tamarind fruit. It is called the ''tetul'' (তেঁতুল) in [[Bangla]]; in India, it is known in several languages. In Sanskrit, it is called ''tintidi''. In Oriya, it is called ''tentuli'', in [[Hindi]] it is called ''imli''; in [[Gujarati language|Gujarati]] the ''amli'', and [[Marathi language|Marathi]] and [[Konkani language|Konkani]] the ''chinch''; in [[Kannada]] it is called ''hunase'' (ಹುಣಸೆ), [[Telugu language|Telugu]] ''chintachettu'' (tree)and ''chintapandu'' (fruit extract) and in [[Malayalam]] it is called ''vaalanpuli'' (വാളന്പുളി ). In [[Pakistan]] in [[Urdu]], it is known as ''imli''. In [[Sri Lanka]] in [[Sinhalese language|Sinhala]], it is called ''siyambala''; and northern areas in [[Tamil language|Tamil]] also as the ''puli'' (புளி). In the [[Cook Islands]] in [[Cook Islands Maori]] ''[[Māori Kūki Āirani]]'' or ''[[Rarotonganis]]'' language ''Tamarindus'' is called ''tamarene''. |
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In [[Indonesia]], tamarind is known as the ''asam'' (or ''asem'') ''Jawa'' (means ''Javanese asam''), which in the [[Indonesian language]], translates as ''Javanese sour [sic: fruit] |
In [[Indonesia]], tamarind is known as the ''asam'' (or ''asem'') ''Jawa'' (means ''Javanese asam''), which in the [[Indonesian language]], translates as ''Javanese sour'' [sic: fruit] (though the literature may also refer to it as ''sambaya''). In [[Malaysia]], it is also called "asam Jawa". In the [[Philippines]], tamarind is referred to as ''sampaloc'', which is occasionally rendered as ''sambalog'' in [[Tagalog language|Tagalog]] and ''sambag'' in [[Cebuano language|Cebuano]]. |
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[[Vietnamese language|Vietnamese]] term is ''me''. In Taiwan it is called ''loan-tz''. In [[Myanmar]] it is called ''magee-bin'' (tree) and ''magee-thee'' (fruit). The tamarind is the provincial tree of the [[Phetchabun province]] of [[Thailand]] (in Thailand it is called ''ma-kham''). In [[Malagasy language|Malagasy]] it is called ''voamadilo'' and ''kily''. |
The [[Vietnamese language|Vietnamese]] term is ''me''. In Taiwan, it is called ''loan-tz''. In [[Myanmar]], it is called ''magee-bin'' (tree) and ''magee-thee'' (fruit). The tamarind is the provincial tree of the [[Phetchabun province]] of [[Thailand]] (in Thailand it is called ''ma-kham''). In [[Malagasy language|Malagasy]] it is called ''voamadilo'' and ''kily''. |
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In [[Colombia]], [[Dominican Republic]], [[Mexico]], [[Puerto Rico]] and [[Venezuela]] it is called ''tamarindo''. In the [[Caribbean]], tamarind is sometimes called ''tamon''.<ref name=Morton/> |
In [[Colombia]], [[Dominican Republic]], [[Mexico]], [[Puerto Rico]] and [[Venezuela]] it is called ''tamarindo''. In the [[Caribbean]], tamarind is sometimes called ''tamon''.<ref name=Morton/> |
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In [[Ghana]] it is called 'dawadawa'. |
In [[Ghana]] it is called 'dawadawa'. |
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Tamarind (''Tamarindus indica'') should not be confused with the |
Tamarind (''Tamarindus indica'') should not be confused with the "Manila tamarind" (''[[Pithecellobium dulce]]''), which is a different plant, though also of [[Fabaceae]]. |
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==Cultivation== |
==Cultivation== |
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Seeds can be [[scarification (botany)|scarified]] to enhance [[germination]]. They retain germination capability after several months kept dry. |
Seeds can be [[scarification (botany)|scarified]] to enhance [[germination]]. They retain germination capability after several months if kept dry. |
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Although native to [[Sudan]] and tropical [[Africa]], |
Although native to [[Sudan]] and tropical [[Africa]], [[Mexico]] and [[Asia]] are the largest consumers and commercial producers of tamarind. |
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The tamarind has also long been [[naturalize]]d in [[Indonesia]], [[Malaysia]], the [[Philippines]], and the [[Pacific Islands]]. [[Thailand]] has the largest plantations of the [[ASEAN]] nations, followed by [[Indonesia]], [[Myanmar]], and the [[Philippines]]In India |
The tamarind has also long been [[naturalize]]d in [[Indonesia]], [[Malaysia]], the [[Philippines]], and the [[Pacific Islands]]. [[Thailand]] has the largest plantations of the [[ASEAN]] nations, followed by [[Indonesia]], [[Myanmar]], and the [[Philippines]]. In India, extensive tamarind [[orchard]]s produce 275,500 tons (250,000 [[Metric ton|MT]]) annually. The pulp is marketed in northern [[Malay Peninsula|Malaya]]. |
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It is cultivated all over India |
It is cultivated all over India, especially in Andhra Pradesh and Tamil Nadu. |
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In the [[United States]], it is a large-scale commercial crop common (second in net production quantity to India) in the mainly [[Southern United States|Southern]] states due to tropical and |
In the [[United States]], it is a large-scale commercial crop common (second in net production quantity to India) in the mainly [[Southern United States|Southern]] states due to tropical and semitropical climes, notably South Florida, and as a shade and fruit tree, along roadsides and in dooryards and parks. |
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There are large commercial plantations in [[Brazil]], [[Costa Rica]], [[Cuba]], [[Guatemala]], [[Mexico]], [[Nicaragua]], and [[Puerto Rico]].<ref name=UN_FAO>{{cite web|title=Food and Agriculture Organization of the United Nations|url=http://www.fao.org/teca}}</ref> |
There are large commercial plantations in [[Brazil]], [[Costa Rica]], [[Cuba]], [[Guatemala]], [[Mexico]], [[Nicaragua]], and [[Puerto Rico]].<ref name=UN_FAO>{{cite web|title=Food and Agriculture Organization of the United Nations|url=http://www.fao.org/teca}}</ref> |
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==Usage== |
==Usage== |
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===Culinary uses=== |
===Culinary uses=== |
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[[File:tamarind2.jpg|left|thumb|Native Philippine |
[[File:tamarind2.jpg|left|thumb|Native Philippine tamarind]] |
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[[File:Tamarind candy.jpg|right|thumb|Tamarind |
[[File:Tamarind candy.jpg|right|thumb|Tamarind sweets]] |
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The fruit pulp is edible and popular. The hard green pulp of a young fruit is considered by many to be too sour and acidic, but is often used as a component of savory dishes, as a [[pickling]] agent or as a means of making certain poisonous [[Yam (vegetable)|yam]]s in [[Ghana]] safe for [[Eating|human consumption]]. |
The fruit pulp is edible and popular. The hard green pulp of a young fruit is considered by many to be too sour and acidic, but is often used as a component of savory dishes, as a [[pickling]] agent or as a means of making certain poisonous [[Yam (vegetable)|yam]]s in [[Ghana]] safe for [[Eating|human consumption]]. |
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The ripened fruit is considered the more palatable as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a [[jam]], blended into juices or sweetened drinks, [[sorbet]]s, [[ice |
The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a [[jam]], blended into juices or sweetened drinks, [[sorbet]]s, [[ice cream]]s and all manner of snacks. It is also consumed as a natural [[laxative]]. |
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In Western cuisine it is found in [[Worcestershire sauce]],<ref name=BBCrecipes>{{cite web|title=BBC Recipes—Glossary of food terms: Tamarind|url=http://www.bbc.co.uk/food/glossary/t.shtml?tamarind|publisher=BBC|accessdate=11 January 2010}}</ref> and [[HP sauce]]. |
In Western cuisine, it is found in [[Worcestershire sauce]],<ref name=BBCrecipes>{{cite web|title=BBC Recipes—Glossary of food terms: Tamarind|url=http://www.bbc.co.uk/food/glossary/t.shtml?tamarind|publisher=BBC|accessdate=11 January 2010}}</ref> and [[HP sauce]]. |
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In [[India]]n [[cuisine]] it is common. ''Imli'' [[ |
In [[India]]n [[cuisine]], it is common. ''Imli'' [[chutney]] and ''pulusu'' use it. Along with tamarind, sugar and spices are added to (regional) taste for chutneys or a multitude of [[condiment]]s for a bitter-sweet flavor. The immature pods and flowers are also pickled and used as a side dish. Regional cuisines such as [[Rajasthan]], [[Maharashtra]], [[Tamil Nadu]] and [[Andhra Pradesh]] use it to make ''[[rasam]]'', ''[[Sambar (dish)|sambhar]]'', ''vatha kuzhambu'' and ''[[puliyogare]]''. In Andhra Pradesh and Tamil Nadu, tender leaves of tamarind are used with lentils, and it is also dried and used in place of ripe tamarind for mild flavour. In southern parts of [[Kerala]], mostly along the coastal belt, it is added to fish curry, masalas and ground [[coconut]] for flavouring. |
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[[File:tamarind tree.jpg|thumb|Tamarind tree, [[India]]]] |
[[File:tamarind tree.jpg|thumb|Tamarind tree, [[India]]]] |
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In [[Guadeloupe]], tamarind is known as '' |
In [[Guadeloupe]], tamarind is known as ''tamarinier'' and is used in [[jam]]s and [[syrup]]s. |
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In [[Mexico]], it is sold in various snack forms: dried and salted; or candied (see for example [[pulparindo]] or [[chamoy]] snacks). |
In [[Mexico]], it is sold in various snack forms: dried and salted; or candied (see for example [[pulparindo]] or [[chamoy]] snacks). |
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The famous [[agua fresca]] beverage, iced fruit |
The famous [[agua fresca]] beverage, iced fruit bars and ''[[raspado]]s'' all use it as the main ingredient. In the [[United States]], [[Mexican people|Mexican]] immigrants have fashioned the "[[Tamarindo (drink)|agua de tamarindo]]" drink, the [[Jarritos]] tamarind drink (the first introduced and second most popular flavour of the brand<ref name=Jarritos>http://www.jarritos.com</ref>), and many other treats. Tamarind snacks, such as Mexico's ''[[pelon pelo rico]]'', are available in specialty food stores worldwide in pod form or as a paste or concentrate. |
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In [[Egypt]], a sour, chilled drink made from tamarind is popular during the summer. |
In [[Egypt]], a sour, chilled drink made from tamarind is popular during the summer. |
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A traditional food plant in Africa, tamarind has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.<ref>{{cite book |author=National Research Council |title=Lost Crops of Africa: Volume III: Fruits |url=http://books.nap.edu/openbook.php?record_id=11879 |accessdate=2008-07-17 |series=Lost Crops of Africa |volume=3 |date=2008-01-25 |publisher=National Academies Press |isbn=978-0-309-10596-5 |chapter=Tamarind |chapterurl=http://books.nap.edu/openbook.php?record_id=11879&page=149}}</ref> |
A traditional food plant in Africa, tamarind has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.<ref>{{cite book |author=National Research Council |title=Lost Crops of Africa: Volume III: Fruits |url=http://books.nap.edu/openbook.php?record_id=11879 |accessdate=2008-07-17 |series=Lost Crops of Africa |volume=3 |date=2008-01-25 |publisher=National Academies Press |isbn=978-0-309-10596-5 |chapter=Tamarind |chapterurl=http://books.nap.edu/openbook.php?record_id=11879&page=149}}</ref> |
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In southern [[Kenya]], the [[Swahili people |
In southern [[Kenya]], the [[Swahili people]] use it to garnish [[legumes]] and also make [[juice]]s. |
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In [[Madagascar]], its fruits and leaves are a well-known favorite of the [[ |
In [[Madagascar]], its fruits and leaves are a well-known favorite of the [[ring-tailed lemur]]s, providing as much as 50% of their food resources during the year if available. |
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In |
In northern [[Nigeria]], it is used with [[millet]] powder to prepare ''kunun tsamiya'', a traditional Pap mostly used as [[breakfast]], and usually eaten with bean cake.{{Citation needed|date=June 2009}} |
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The [[Javanese cuisine|Javanese]] dish ''gurame'' and more so ''ikan asem'', also known as ''ikan asam'' (sweet and sour fish, commonly a carp or river |
The [[Javanese cuisine|Javanese]] dish ''gurame'' and more so ''ikan asem'', also known as ''ikan asam'' (sweet and sour fish, commonly a carp or river fish) is popular throughout [[Indonesia]], [[Malaysia]] and [[Singapore]]. Tamarind is also common in [[Manado]], [[Sulawesi]] and [[Maluku]] cuisines. |
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In [[Lebanon]], the Kazouza company sells a tamarind-flavoured carbonated beverage. |
In [[Lebanon]], the Kazouza company sells a tamarind-flavoured carbonated beverage. |
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In the [[Philippines]], tamarind is used in foods like [[sinigang]] soup, and also made into candies. The leaves are also used in ''sinampalukan'' soup. |
In the [[Philippines]], tamarind is used in foods like [[sinigang]] soup, and also made into candies. The leaves are also used in ''sinampalukan'' soup. |
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In [[Thailand]] a specific [[cultivar]] has been bred specifically to be eaten as a fresh fruit, famous for being |
In [[Thailand]] a specific [[cultivar]] has been bred specifically to be eaten as a fresh fruit, famous for being particularly sweet and minimally sour. It is also sometimes eaten preserved in sugar with chili as a sweet-and-spicy candy.<ref name=ThaiFoodAndTravel>{{cite web|title=Tamarind – Makahm|publisher=Thai Food and Travel|url=http://www.thaifoodandtravel.com/ingredients/tamarind.html|accessdate=11 January 2010}}</ref> |
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[[Pad Thai]], a Thai dish popular with [[Westerners]] often |
[[Pad Thai]], a Thai dish popular with [[Westerners]], often includes tamarind for its tart/sweet taste (with lime juice added for sourness and fish sauce added for saltiness and umami). A tamarind-based sweet-and-sour sauce served over deep-fried fish is also a common dish in central Thailand. |
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[[File:Tamarindus indica tree Bhopal.JPG|thumb|''Tamarindus indica'' tree at [[Bhopal]]]] |
[[File:Tamarindus indica tree Bhopal.JPG|thumb|''Tamarindus indica'' tree at [[Bhopal]]]] |
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===Medicinal uses=== |
===Medicinal uses=== |
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[[Phytochemical]] studies revealed the presence of [[tannin]]s, [[saponin]]s, [[sesquiterpene]]s, [[alkaloid]]s and [[phlobatamin]]s and other extracts active against both |
[[Phytochemical]] studies revealed the presence of [[tannin]]s, [[saponin]]s, [[sesquiterpene]]s, [[alkaloid]]s and [[phlobatamin]]s and other extracts active against both Gram positive and Gram negative bacteria, at temperatures of {{convert|4|-|30|C|F}}. Studies on the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the extracts on the test organisms showed the lowest MIC and the MBC were demonstrated against ''[[Salmonella]] paratyphi'', ''Bacillus subtilis'' and ''Salmonella typhi'' and the highest MIC and MBC were exhibited against ''[[Staphylococcus aureus]]''.<ref name=Doughari/> |
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Throughout Asia and Africa it is common for health remedies. In |
Throughout Asia and Africa, it is common for health remedies. In northern Nigeria, fresh stem bark and fresh leaves are used as [[decoction]] mixed with potash for the treatment of stomach disorders, general body pain, jaundice, yellow fever and as blood tonic and skin cleanser. |
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In [[Indonesia]], [[Malaysia]] and [[Philippines]] and Javanese traditional medicine |
In [[Indonesia]], [[Malaysia]] and the [[Philippines]] and Javanese traditional medicine, ''asem'' leaves are used as a herbal [[infusion]] for malarial fever, the fruit juice as an antiseptic, and for [[scurvy]] and even cough cure. Fruit of the tamarind is also commonly used throughout Southeast Asia as a [[poultice]] applied to foreheads of fever sufferers.<ref name=Doughari/> |
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Tamarind is used as in Indian [[Ayurveda|Ayurvedic Medicine]] for gastric and/or digestion problems, and in cardioprotective activity. |
Tamarind is used as in Indian [[Ayurveda|Ayurvedic Medicine]] for gastric and/or digestion problems, and in cardioprotective activity. |
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In animal studies, tamarind has been found to lower serum cholesterol and blood sugar levels. Due to a lack of available human clinical trials, there is insufficient evidence to recommend tamarind for the treatment of hypercholesterolemia |
In animal studies, tamarind has been found to lower serum cholesterol and blood sugar levels. Due to a lack of available human clinical trials, there is insufficient evidence to recommend tamarind for the treatment of [[hypercholesterolemia]] or diabetes.<ref name=HealthOnline>{{cite web|title=Tamarindus indica|publisher=Health Online|url=http://www.healthline.com/natstandardcontent/tamarind|accessdate=11 January 2010}}</ref> |
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Based on human study, tamarind intake may delay the progression of [[fluorosis]]{{dn}} by enhancing excretion of fluoride. However, additional research is needed to confirm these results.<ref name=HealthOnline/> |
Based on human study, tamarind intake may delay the progression of [[fluorosis]]{{dn}} by enhancing excretion of fluoride. However, additional research is needed to confirm these results.<ref name=HealthOnline/> |
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[[File:Tamarind clara.jpg|thumb|right|Tamarind on a place of the foundation of city [[Santa Clara, Cuba]]]] |
[[File:Tamarind clara.jpg|thumb|right|Tamarind on a place of the foundation of city [[Santa Clara, Cuba]]]] |
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Tamarind trees are very common throughout Asia and the tropical world as both an ornamental, garden and cash |
Tamarind trees are very common throughout Asia and the tropical world as both an ornamental, garden and cash crop. |
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The tamarind has recently become popular in [[bonsai]] culture, frequently used in Asian countries |
The tamarind has recently become popular in [[bonsai]] culture, frequently used in Asian countries such as Indonesia, Taiwan and the Philippines. In the last Japan Airlines World Bonsai competition, Mr. Budi Sulistyo of Indonesia won the second prize with an ancient tamarind bonsai. |
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===Other uses=== |
===Other uses=== |
Revision as of 17:11, 15 February 2011
Tamarind | |
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Scientific classification | |
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Genus: | Tamarindus |
Species: | T. indica |
Binomial name | |
Tamarindus indica |
Tamarind (Tamarindus indica) (from Arabic تمر هندي, romanized tamar hind, "Indian date") is a tree in the family Fabaceae. The genus Tamarindus is monotypic (having only a single species).
Origin
Tamarindus indica is indigenous to tropical Africa, particularly where it continues to grow wild in Sudan; it is also cultivated in Cameroon, Nigeria and Tanzania. In Arabia, it is found wild growing in Oman, especially Dhofar, where it grows on sea-facing mountains. It reached South Asia likely through human transportation, and cultivation several thousand years prior to the Common Era.[1][2] It is widely distributed throughout the tropical belt, from Africa to South Asia, and throughout South East Asia, Taiwan and as far as China. In the 16th century, it was heavily introduced to Mexico, as well as South America, by Spanish and Portuguese colonists, to the degree that it became a common ingredient in everyday living.[3]
One of the first tamarind trees in Hawaii was planted in 1797.[4]
Description
The tamarind is a long-lived, medium-growth bushy tree which attains a maximum crown height of 12.1 to 18.3 metres (40 to 60 feet). The crown has an irregular, vase-shaped outline of dense foliage. The tree grows well in full sun in clay, loam, sandy, and acidic soil types, with a high drought and aerosol salt (wind-borne salt as found in coastal area) resistance.
Leaves are evergreen, bright green in colour, elliptical ovular, arrangement is alternate, of the pinnately compound type, with pinnate venation and less than 5 cm (2 inches) in length. The branches droop from a single, central trunk as the tree matures and is often pruned in human agriculture to optimize tree density and ease of fruit harvest. At night, the leaflets close up.
The tamarind does flower, though inconspicuously, with red and yellow elongated flowers. Flowers are 2.5 cm wide (one inch), five-petalled, borne in small racemes, and yellow with orange or red streaks. Buds are pink as the four sepals are pink and are lost when the flower blooms.
The fruit is an indehiscent legume, sometimes called a pod, 12 to 15 cm (3 to 6 inches) in length, with a hard, brown shell.[5][6][7] The fruit has a fleshy, juicy, acidulous pulp. It is mature when the flesh is coloured brown or reddish-brown. The tamarinds of Asia have longer pods containing 6–12 seeds, whereas African and West Indian varieties have short pods containing 1–6 seeds. The seeds are somewhat flattened, and glossy brown.
The tamarind is best described as sweet and sour in taste, and is high in acid, sugar, vitamin B and, interestingly for a fruit, calcium.
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As a tropical species, it is frost sensitive. The pinnate leaves with opposite leaflets give a billowing effect in the wind. Tamarind timber consists of hard, dark red heartwood and softer, yellowish sapwood.
Tamarind is harvested by pulling the pod from its stalk. A mature tree may be capable of producing up to 175 kg (350 lb) of fruit per year. Veneer grafting, shield (T or inverted T) budding, and air layering may be used to propagate desirable selections. Such trees will usually fruit within 3 to 4 years if provided optimum growing conditions.
Alternative names
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Globally, it is most numerous in South Asia, where it is widely distributed and has a long history of human cultivation. Many South Asian regional languages have their own unique name for the tamarind fruit. It is called the tetul (তেঁতুল) in Bangla; in India, it is known in several languages. In Sanskrit, it is called tintidi. In Oriya, it is called tentuli, in Hindi it is called imli; in Gujarati the amli, and Marathi and Konkani the chinch; in Kannada it is called hunase (ಹುಣಸೆ), Telugu chintachettu (tree)and chintapandu (fruit extract) and in Malayalam it is called vaalanpuli (വാളന്പുളി ). In Pakistan in Urdu, it is known as imli. In Sri Lanka in Sinhala, it is called siyambala; and northern areas in Tamil also as the puli (புளி). In the Cook Islands in Cook Islands Maori Māori Kūki Āirani or Rarotonganis language Tamarindus is called tamarene.
In Indonesia, tamarind is known as the asam (or asem) Jawa (means Javanese asam), which in the Indonesian language, translates as Javanese sour [sic: fruit] (though the literature may also refer to it as sambaya). In Malaysia, it is also called "asam Jawa". In the Philippines, tamarind is referred to as sampaloc, which is occasionally rendered as sambalog in Tagalog and sambag in Cebuano. The Vietnamese term is me. In Taiwan, it is called loan-tz. In Myanmar, it is called magee-bin (tree) and magee-thee (fruit). The tamarind is the provincial tree of the Phetchabun province of Thailand (in Thailand it is called ma-kham). In Malagasy it is called voamadilo and kily.
In Colombia, Dominican Republic, Mexico, Puerto Rico and Venezuela it is called tamarindo. In the Caribbean, tamarind is sometimes called tamon.[1]
In Ghana it is called 'dawadawa'.
Tamarind (Tamarindus indica) should not be confused with the "Manila tamarind" (Pithecellobium dulce), which is a different plant, though also of Fabaceae.
Cultivation
Seeds can be scarified to enhance germination. They retain germination capability after several months if kept dry.
Although native to Sudan and tropical Africa, Mexico and Asia are the largest consumers and commercial producers of tamarind.
The tamarind has also long been naturalized in Indonesia, Malaysia, the Philippines, and the Pacific Islands. Thailand has the largest plantations of the ASEAN nations, followed by Indonesia, Myanmar, and the Philippines. In India, extensive tamarind orchards produce 275,500 tons (250,000 MT) annually. The pulp is marketed in northern Malaya. It is cultivated all over India, especially in Andhra Pradesh and Tamil Nadu.
In the United States, it is a large-scale commercial crop common (second in net production quantity to India) in the mainly Southern states due to tropical and semitropical climes, notably South Florida, and as a shade and fruit tree, along roadsides and in dooryards and parks. There are large commercial plantations in Brazil, Costa Rica, Cuba, Guatemala, Mexico, Nicaragua, and Puerto Rico.[8]
Usage
Culinary uses
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The fruit pulp is edible and popular. The hard green pulp of a young fruit is considered by many to be too sour and acidic, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption.
The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice creams and all manner of snacks. It is also consumed as a natural laxative.
In Western cuisine, it is found in Worcestershire sauce,[9] and HP sauce.
In Indian cuisine, it is common. Imli chutney and pulusu use it. Along with tamarind, sugar and spices are added to (regional) taste for chutneys or a multitude of condiments for a bitter-sweet flavor. The immature pods and flowers are also pickled and used as a side dish. Regional cuisines such as Rajasthan, Maharashtra, Tamil Nadu and Andhra Pradesh use it to make rasam, sambhar, vatha kuzhambu and puliyogare. In Andhra Pradesh and Tamil Nadu, tender leaves of tamarind are used with lentils, and it is also dried and used in place of ripe tamarind for mild flavour. In southern parts of Kerala, mostly along the coastal belt, it is added to fish curry, masalas and ground coconut for flavouring.
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In Guadeloupe, tamarind is known as tamarinier and is used in jams and syrups.
In Mexico, it is sold in various snack forms: dried and salted; or candied (see for example pulparindo or chamoy snacks). The famous agua fresca beverage, iced fruit bars and raspados all use it as the main ingredient. In the United States, Mexican immigrants have fashioned the "agua de tamarindo" drink, the Jarritos tamarind drink (the first introduced and second most popular flavour of the brand[10]), and many other treats. Tamarind snacks, such as Mexico's pelon pelo rico, are available in specialty food stores worldwide in pod form or as a paste or concentrate.
In Egypt, a sour, chilled drink made from tamarind is popular during the summer.
A traditional food plant in Africa, tamarind has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.[11]
In southern Kenya, the Swahili people use it to garnish legumes and also make juices. In Madagascar, its fruits and leaves are a well-known favorite of the ring-tailed lemurs, providing as much as 50% of their food resources during the year if available. In northern Nigeria, it is used with millet powder to prepare kunun tsamiya, a traditional Pap mostly used as breakfast, and usually eaten with bean cake.[citation needed]
The Javanese dish gurame and more so ikan asem, also known as ikan asam (sweet and sour fish, commonly a carp or river fish) is popular throughout Indonesia, Malaysia and Singapore. Tamarind is also common in Manado, Sulawesi and Maluku cuisines.
In Lebanon, the Kazouza company sells a tamarind-flavoured carbonated beverage.
In Myanmar, young and tender leaves and flower buds are eaten as a vegetable. A salad dish of tamarind leaves, boiled beans, and crushed peanuts topped with crispy fried onions is very popular in rural Myanmar. [citation needed]
In the Philippines, tamarind is used in foods like sinigang soup, and also made into candies. The leaves are also used in sinampalukan soup.
In Thailand a specific cultivar has been bred specifically to be eaten as a fresh fruit, famous for being particularly sweet and minimally sour. It is also sometimes eaten preserved in sugar with chili as a sweet-and-spicy candy.[12] Pad Thai, a Thai dish popular with Westerners, often includes tamarind for its tart/sweet taste (with lime juice added for sourness and fish sauce added for saltiness and umami). A tamarind-based sweet-and-sour sauce served over deep-fried fish is also a common dish in central Thailand.
Medicinal uses
Phytochemical studies revealed the presence of tannins, saponins, sesquiterpenes, alkaloids and phlobatamins and other extracts active against both Gram positive and Gram negative bacteria, at temperatures of 4–30 °C (39–86 °F). Studies on the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the extracts on the test organisms showed the lowest MIC and the MBC were demonstrated against Salmonella paratyphi, Bacillus subtilis and Salmonella typhi and the highest MIC and MBC were exhibited against Staphylococcus aureus.[5]
Throughout Asia and Africa, it is common for health remedies. In northern Nigeria, fresh stem bark and fresh leaves are used as decoction mixed with potash for the treatment of stomach disorders, general body pain, jaundice, yellow fever and as blood tonic and skin cleanser. In Indonesia, Malaysia and the Philippines and Javanese traditional medicine, asem leaves are used as a herbal infusion for malarial fever, the fruit juice as an antiseptic, and for scurvy and even cough cure. Fruit of the tamarind is also commonly used throughout Southeast Asia as a poultice applied to foreheads of fever sufferers.[5]
Tamarind is used as in Indian Ayurvedic Medicine for gastric and/or digestion problems, and in cardioprotective activity.
In animal studies, tamarind has been found to lower serum cholesterol and blood sugar levels. Due to a lack of available human clinical trials, there is insufficient evidence to recommend tamarind for the treatment of hypercholesterolemia or diabetes.[13]
Based on human study, tamarind intake may delay the progression of fluorosis[disambiguation needed] by enhancing excretion of fluoride. However, additional research is needed to confirm these results.[13]
Excess consumption has been noted as a traditional laxative.
Other medicinal uses include: Anthelminthic (expels worms), antimicrobial, antiseptic, antiviral, asthma, astringent, bacterial skin infections (erysipelas), boils, chest pain, cholesterol metabolism disorders, colds, colic, conjunctivitis (pink eye), constipation (chronic or acute), diabetes, diarrhea (chronic), dry eyes, dysentery (severe diarrhea), eye inflammation, fever, food preservative, food uses (coloring), gallbladder disorders, gastrointestinal disorders, gingivitis, hemorrhoids, indigestion, insecticide, jaundice, keratitis (inflammation of the cornea), leprosy, liver disorders, nausea and vomiting (pregnancy-related), paralysis, poisoning (Datura plant), rash, rheumatism, saliva production, skin disinfectant/sterilization, sore throat, sores, sprains, sunscreen, sunstroke, swelling (joints), urinary stones, wound healing (corneal epithelium).[13]
Carpentry uses
In temples, especially in Buddhist Asian countries, the fruit pulp is used to polish brass shrine furniture, removing dulling and the greenish patina that forms.[1]
The wood is a bold red color. Due to its density and durability, tamarind heartwood can be used in making furniture and wood flooring. A tamarind switch is sometimes used as an implement for corporal punishment.[citation needed]
Horticultural uses
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Tamarind trees are very common throughout Asia and the tropical world as both an ornamental, garden and cash crop. The tamarind has recently become popular in bonsai culture, frequently used in Asian countries such as Indonesia, Taiwan and the Philippines. In the last Japan Airlines World Bonsai competition, Mr. Budi Sulistyo of Indonesia won the second prize with an ancient tamarind bonsai.
Other uses
The seeds are sometimes used by children in traditional board games such as Chinese checkers (China), Dhakon (Java), and others.
Additional
The tamarind tree is the official plant of Santa Clara, Cuba. Consequently it appears in the coat of arms of the city.
References
- ^ a b c Morton, Julia F. (1987). Fruits of Warm Climates. Wipf and Stock Publishers. pp. 115–121. ISBN 0-9653360-7-7.
- ^ Popenoe, W. (1974). Manual of Tropical and Subtropical Fruits. Hafner Press. pp. 432–436.
- ^ Tamale, E.; Jones, N.; Pswarayi-Riddihough, I. (August 1995). Technologies Related to Participatory Forestry in Tropical and Subtropical Countries. World Bank Publications. ISBN 978-0821333990.
- ^ El-Siddig (2006). "Fruits for the Future 1 – Revised edition – Tamarind (Tamarindus indica L.)" (PDF). p. 11.
{{cite web}}
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suggested) (help) - ^ a b c Doughari, J. H. (December 2006). "Antimicrobial Activity of Tamarindus indica". Tropical Journal of Pharmaceutical Research. 5 (2): 597–603.
- ^ "Fact Sheet: Tamarindus indica" (PDF). University of Florida. Retrieved 11 January 2010. [dead link ]
- ^ Christman, S. "Tamarindus indica". FloriData. Retrieved 11 January 2010.
- ^ "Food and Agriculture Organization of the United Nations".
- ^ "BBC Recipes—Glossary of food terms: Tamarind". BBC. Retrieved 11 January 2010.
- ^ http://www.jarritos.com
- ^ National Research Council (2008-01-25). "Tamarind". Lost Crops of Africa: Volume III: Fruits. Lost Crops of Africa. Vol. 3. National Academies Press. ISBN 978-0-309-10596-5. Retrieved 2008-07-17.
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suggested) (help) - ^ "Tamarind – Makahm". Thai Food and Travel. Retrieved 11 January 2010.
- ^ a b c "Tamarindus indica". Health Online. Retrieved 11 January 2010.
Bibliography
- Bhumibhamon, S. 1988. Multi-purpose trees for small-farm use in the Central PLain of Thailand. D withington, K MacDicken., CB Sastyr and NR Adams, eds Multi-purpose trees for small-farm use: Proceedings of an International Workshop pp. 53–55. November 2–5, 1987, Pattaya Thailand.
- Jean-Marc Boffa, Food and Agriculture Organization of the United Nations Publisher Food & Agriculture Org., 1999. Agroforestry parklands in Sub-Saharan Africa Volume 34 of FAO conservation guide Agroforestry Parklands in Sub-Saharan Africa, ISBN 9251043760, 9789251043769: 230 pages
- Dassanayake, M. D. & Fosberg, F. R. (Eds.). (1991). A Revised Handbook to the Flora of Ceylon. Washington, D. C.: Smithsonian Institution.
- Hooker, Joseph Dalton. (1879). The Flora of British India, Vol II. London: L. Reeve & Co.
- Locke J, N Renner: 1991 Pod Form and Non-Pod Form Variants of Tamarind in Guadelupe Yaghoubian Agricultural Review 2:122–149
- Michon G, F Mary, J Bopmart: 1986 Multi-Storied agroforestry Garden System in West Sumatra, Indonesia Agroforestry Systems 4:315–338
- Narawane SP 1991 Success stories of Multi-purpose tree species production by small farmers in NG Hedge and JN Daniel eds, Multi-purpose tree species production by small farmers, proceedings of the National Workshop. January 28–31, 1991 Pune, India.
- James Rennie: 1834. Alphabet of medical botany. Orr and Smith, 1834. 152 page 77. Google Books :[1]
- George Spratt, 1830. Flora Medica: containing coloured delineations of the various medicinal plants admitted into the London, Edinburgh, and Dublin pharmacopœias; with their natural history, botanical descriptions, medical and chemical properties, Together with a Concise Introduction to Botany; a Copious Glossary of Botanical Terms; and a List of Poisonous Plants. Callow and Wilson, 1830. Google books: [2]
External links
- California Rare Fruit Growers: Tamarind Fruit Facts
- Tamarindus indica in Brunken, U., Schmidt, M., Dressler, S., Janssen, T., Thiombiano, A. & Zizka, G. 2008. West African plants – A Photo Guide. www.westafricanplants.senckenberg.de.
- Chisholm, Hugh, ed. (1911). Encyclopædia Britannica (11th ed.). Cambridge University Press.
{{cite encyclopedia}}
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(help) - How to eat Tamarind, with step-by-step pics
- Health Benefits of Tamarind