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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.
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.
The fruit of small-leaved tamarind is edible, and has a piquant flavour. It is used in sauces and preserves.Because the tree is very rare in the wild availability of fruit was a limitation for many years.
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]
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.
The signature jamu by Djamu is named Always Sunny, which contains fresh turmeric, ginger roots, tamarind, lemon, and monk fruit. “Our tonics are made with 100% organic ingredients, and we’ve ...