What do you call a tamarind in the Philippines?

What do you call a tamarind in the Philippines?

While in the Philippines, it is called sampalok or sampaloc in Filipino, and sambag in Cebuano. Tamarind ( Tamarindus indica) is sometimes confused with “Manila tamarind” ( Pithecellobium dulce ).

Where can I find machine translation of Tamarindo?

See Google Translate’s machine translation of ‘tamarindo’. Inf√≥rmanos de los anuncios inapropiados. Become a WordReference Supporter to view the site ad-free.

Why are the leaves on a tamarind tree drooping?

The branches droop from a single, central trunk as the tree matures, and are often pruned in agriculture to optimize tree density and ease of fruit harvest. At night, the leaflets close up. As a tropical species, it is frost-sensitive. The pinnate leaves with opposite leaflets give a billowing effect in the wind.

What kind of soil does a tamarind plant grow in?

It prefers clay, loam, sandy, and acidic soil types, with a high resistance to drought and aerosol salt (wind-borne salt as found in coastal areas). The evergreen leaves are alternately arranged and pinnately lobed. The leaflets are bright green, elliptic-ovular, pinnately veined, and less than 5 cm (2.0 in) in length.

Why is tamarind pulp used in Worcestershire sauce?

As the fruit matures it becomes sweeter and less sour (acidic) and the ripened fruit is considered more palatable. The sourness varies between cultivars and some sweet tamarind ones have almost no acidity when ripe. In Western cuisine, tamarind pulp is found in Worcestershire Sauce and HP Sauce .

How much does a tamarind tree produce per year?

The seeds are somewhat flattened, and a glossy brown. The fruit is best described as sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins, and, unusually for a fruit, calcium. The fruit is harvested by pulling the pod from its stalk. A mature tree may be capable of producing up to 175 kg (386 lb) of fruit per year.

What kind of snacks are served with tamarind pulp?

Tamarind sweet chutney is popular in India and Pakistan as a dressing for many snacks and often served with samosa. Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the Chigali lollipop, in rasam, and in certain varieties of masala chai tea.

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