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Tuesday, March 30, 2010

Tamarind Tree

I had a chance to get close and personal with this Tamarind Tree. (tamarindus indica) Didn't know that there are a long history concerning this tree.

I got curious and snap open the pod but found that the pulp had totally dried and only contained its seeds. It must be the fate of abandon plants and this one had paid a heavy price though its truly beautiful to see that the fruit had hanged on until the last moment. Nature has her ways in keeping the next generation going.

The houses around this region are slowly been evacuated and a metal sheet fence had been erected around the perimeter. I guess this unfortunate tree was growing around this region and had to go this way.

Do check out for more information here in wikipedia: Tamarind.

Tamarind are very much a daily thing when it comes to curries. I remember my mum used it in her cooking and would pass the seeds to me to play with it when I was young. I often wondered why there was a funny marking on the seeds and often associate that with cockroaches prothorax.

Strange to note that I found that these seemed to have similarities when I remember these during my childhood days.


Diana Studer said...

Those seed pods are fascinating. Ornamental in their own right. Do you use the seeds or the flesh in cooking curry?

Stephanie said...

Do you think that this tree was probably scorched by the heat earlier? I wonder if this week's rain would bring the tree back to life. But judging from the dry condition, I doubt so. Nonetheless, it's a wonderful find isn't it? Have a wonderful evening! I hope it rains at your place too today... so, tonight you do not have to water your plants he, he...

Floridagirl said...

Very interesting tree and cool seed pods.

Ami said...

Interesting! Is it the leaves that can be used to make curry, or the seeds?

BTW, thanks for checking out my recent post. One thing you pointed out kind of concerning me. My new background has black background on the post body part, and green background outside of the post body. I am not sure why it shows for you as limegreen even on the post body section. I can see why the white words won't show on limegreen background. Just don't know why it shows different for you.

Do you mind trying again? If the issue still there, then I would think that could happen to others. Then I better change the background back to something simple :) Althought I do love my new background. I start thinking maybe it has something to do with the internet speed...

Steve Asbell said...

I've been itching to use this in my curries, but the only tamarind I've seen is in a small box for 5 bucks, so kind of a waste if its not fresh. Next trip to south florida I'm going to try and find some to take home.

Noelle Johnson said...

Hello James,

The dried fruit of the tamarind has such interesting shapes. It is interesting how the seeds are saved even though the tree is not.

Terra Mirabilis said...

Hello, James. I love tamarind, especially as a drink. The tree is too big for my garden, but I collect pods from a tree a few miles from here. Sometimes the pulp is mouldy, but I manage to make enough to freeze. I've got my husband (the chef) into Indian food and am encouraging him to use it.

James David said...

Elephant Eye - You use the flesh part, it envelops the seed and you have to sort of melt it with water by squeezing them and getting the juice out. The juice would give that sour taste that gives the balance taste in curry making. Normally it taste great with fish curry.

Stephanie - I guess this tree would have fallen way back during the dry season. Yes, its been raining everyday and I have been collecting the rain water to water my hanging plants where it doesn't get access to the rain.

Ami - I will check your blog as you mentioned.
The leaves look like mimosa leaves. Its the flesh that is edible. The seed is as hard as a stone.

Steve - The ones used for curries are which I know are those been jammed packed in storage packages sold in grocery store. I have not come across fresh ones sold in the market or anywhere. I had tasted the fresh ones and they are really delicious - it has a slight sweet and a sour taste.

Penny - you can actually train the tree into a bonsai tree and still have the fruit pods. Im not so keen in growing these are they are very cheap and easily available from the grocery store.

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My Malaysian Tropical Garden mainly focused on unique and colorful plants ranging from rare to common plants all around the tropical belt across the world. Ideal for inspiration for challenging areas in the garden space - indoor gardening, balcony gardening and small green spaces especially for ariods, bromeliads, begonias, edibles, cascading & vertical garden plants, succulents & cacti, orchids, together with both shade and sun loving plants.

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