Ad
related to: tamarind fruit philippinesamazon.com has been visited by 1M+ users in the past month
Search results
Results From The WOW.Com Content Network
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.
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]
In Southeast Asia, it is known as akasya or palo de China in the Philippines; [14] meh or trembesi in Indonesia; pukul lima ("five o'clock tree") in Malaysia and Singapore; [17] [18] ampil barang ("Western tamarind") in Cambodia; [19] ก้ามปู (kampu), ฉำฉา (chamcha), จามจุรีแดง (chamchuri daeng ...
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.
A giant sampaloc (Tamarindus indica or tamarind tree) once grew in the garden of a selfish, stingy old woman. One day, an old man begged for some tamarind fruit as a cure for his ailing grandson. Instead of helping him, the old woman set her ferocious dogs upon him to drive him away. The old man was badly hurt.
[3] [4] Guava, introduced to the Philippines via the Manila galleons, is also used. [5] Seasoning powder or bouillon cubes with a tamarind base are commercial alternatives to using natural fruits. [6] [7] Sinigang typically uses meat or seafood (e.g., fish, pork, beef, shrimp, or chicken) stewed with tamarind, tomatoes, garlic, and onions.
The river tamarind tree is small and grows up to 7–18 metres, its bark is grey and cracked. Its branches have no thorns, each branch has 6–8 pairs of leaf stalks that bear 11–23 pairs of leaflets, each leaflet is 8–17 mm long with a pale green surface and whitish underneath. [6] [2] Its inflorescence is a cream-coloured puff with many ...
In modern times, the name is also applied to the unrelated Filipino tamarind candy made from ripe tamarind balls cooked in a salt and sugar mixture. However, whereas champoy refers to the pickled fruit in the Philippines, in Mexico the term chamoy has evolved to refer to the sauce derived from pickling the fruit; while the fruits themselves are ...