Tamarind

dc.contributor.author	Hodge, W.
dc.date.accessioned	2009-07-21T19:44:41Z
dc.date.available	2009-07-21T19:44:41Z
dc.date.issued	2009-07-21T19:44:41Z
dc.identifier.uri	http://hdl.handle.net/2139/5030
dc.description	Colour: Sepia; Style: Landscape; Other: Unbordered, Undivided	en
dc.description.abstract	A picture of a bunch of Tamarind (Tamarindus indica) on a branch. Known locally as Tambran. The fruit pulp is edible and popular. The hard green pulp of a young fruit is very sour and acidic, so much it cannot be consumed directly, but is often used as a component of savoury dishes. The ripened fruit is edible, as it becomes less sour and somewhat sweeter, but still very acidic. It is used in desserts as a jam, blended into juices or sweetened drinks, or as a snack.	en
dc.description.sponsorship	Funding for this project has been provided by Mrs. Irma E. Goldstraw.	en
dc.language.iso	en	en
dc.publisher	Stephens Ltd., Trinidad	en
dc.rights	Please contact the Main Library, The University of the West Indies for permission to use the digitized images. wimail@sta.uwi.edu	en
dc.subject	Trinidad and Tobago	en
dc.subject	Postcards	en
dc.subject	Fruit	en
dc.subject	Tamarind	en
dc.subject	Tamarindus indica	en
dc.title	Tamarind	en
dc.type	Image	en