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A traditional food plant in Africa, tamarind has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. [52] In Madagascar, its fruit and leaves are a well-known favorite of the ring-tailed lemur, providing as much as 50 percent of their food resources during the year if available. [53]
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 flavor of the fruit is similar to tamarind, where it derives its English name. Usually has a sweet-sour taste. Compared to tamarind, it is sweeter, dryer, powder-like and the shell is thicker. The fruit is used as a candy-like snack food in Thailand, often dried, sugar-coated and spiced with chili.
Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus. [1] Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
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.
Vangueria madagascariensis, commonly known by the names Spanish-tamarind, [2] tamarind-of-the-Indies, [2] or voa vanga, [3] is a species of flowering plant in the family Rubiaceae native to the African continent having edible fruit. [2] It is the type species of the genus Vangueria and was described in 1791 by Johann Friedrich Gmelin. [4]
However, increased planting of small-leaved tamarind has resulted in larger volumes of fruit becoming available for food, as well as ensuring the survival of this species. The plant has proved adaptable in cultivation, being used in amenity horticulture and bushfood plantings.