Tamarindus Indica
The tamarind tree. There are two varieties of
this species. The East Indian variety has long pods, with six to
twelve seeds. The variety cultivated in the West Indies has
shorter pods, containing one to four seeds. Tamarinds owe their
grateful acidity to the
presence of citric, tartaric, and other
vegetable acids. The pulp mixed with salt is used for a liniment
by the Creoles of the Mauritius. Every part of the plant has had
medicinal virtues ascribed to it. Fish pickled with tamarinds are
considered a great delicacy. It is said that the acid moisture
exhaled by the leaves injures the cloth of tents that remain under
them for any length of time. It is also considered unsafe to sleep
under the trees.
Previous: Tacca Pinnatifida
Next: Tanghinia Venenifera
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