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33-450: Capuns is a traditional food from the canton of Graubünden in Switzerland , predominantly made in the eastern part. They are made from Spätzle dough with pieces of dried meat, such as Bündnerfleisch and/or Salsiz , and rolled in a chard leaf. They are boiled in a gravy of bouillon , milk and water and served covered with grated cheese. This Swiss cuisine -related article

66-593: A drink prepared from an infusion of the dried pulp of Tamarindus indica (tamarind), and laban ( labneh ), a drink prepared with yogurt and water. A significant amount of labneh in Jordan and nearby countries continues to be prepared using the traditional method of "straining set yogurt in cloth bags". Traditional foods of the Levant include falafel , fuul , halawa , hummus , kanafeh , labaneh , medammis and tahini . among others. The most popular traditional foods in

99-527: A glossy brown. The fruit is sweet and sour in taste. The name derives from Arabic : تمر هندي , romanized tamr hindi , "Indian date ". Several early medieval herbalists and physicians wrote tamar indi , medieval Latin use was tamarindus , and Marco Polo wrote of tamarandi . In Colombia, Nicaragua, Costa Rica, Ecuador, Cuba, the Dominican Republic, Guatemala, El Salvador, Honduras, Mexico, Peru, Puerto Rico, Venezuela, Italy, Spain, and throughout

132-473: A high natural polish. In homes and temples, especially in Buddhist Asian countries including Myanmar , the fruit pulp is used to polish brass shrine statues and lamps, and copper, brass, and bronze utensils. Tamarind contains tartaric acid , a weak acid that can remove tarnish . Lime , another acidic fruit, is used similarly. In hens, tamarind has been found to lower cholesterol in their serum and in

165-401: A place. The Mexican culinary anthropologist Maru Toledo adds a third concept to this process, which is that of "typical commercial" cuisine, something that did not exist until the commercialization of cuisine (a process that has occurred very recently, if we observe the complete chronology of food history). The commercialized cuisine appropriates the characteristics of the traditional (even

198-626: 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. Tamarind timber consists of hard, dark red heartwood and softer, yellowish sapwood . The tamarind flowers bloom (although inconspicuously), with red and yellow elongated flowers. Flowers are 2.5 cm (1 in) wide, five-petalled, borne in small racemes , and yellow with orange or red streaks. Buds are pink as

231-502: A sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish . The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds. Tamarind's tender young leaves are used in South Indian and Filipino cuisine . Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones . The tamarind

264-661: Is a stub . You can help Misplaced Pages by expanding it . Traditional food Some traditional foods have geographical indications and traditional specialties in the European Union designations per European Union schemes of geographical indications and traditional specialties: Protected designation of origin (PDO), Protected geographical indication (PGI) and Traditional specialties guaranteed (TSG). These standards serve to promote and protect names of quality agricultural products and foodstuffs. This article also includes information about traditional beverages . Although it

297-563: Is a key ingredient in flavoring curries and rice in south Indian cuisine, in the Chigali lollipop, in rasam , Koddel and in certain varieties of masala chai . Across the Middle East, from the Levant to Iran , tamarind is used in savory dishes, notably meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang. In the Philippines, the whole fruit is used as one of

330-584: Is a long-living, medium-growth tree , which attains a maximum crown height of 25 metres (80 feet). The crown has an irregular, vase -shaped outline of dense foliage . The tree grows well in full sun. 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 paripinnately compound . The leaflets are bright green, elliptic-ovular, pinnately veined, and less than 5 centimetres (2 inches) in length. The branches droop from

363-530: Is also used in beverage as tamarind juice . In Java, Indonesia, tamarind juice is known as es asem or gula asem , tamarind juice served with palm sugar and ice as a fresh sour and sweet beverage. In Mexico, Central America, and the Caribbean, the pulp is diluted with water and sugared to make an agua fresca drink. It is widely used throughout all of Mexico for candy making, including tamarind mixed with chilli powder candy. In Sokoto , Nigeria , tamarind pulp

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396-434: Is common for them to be used as synonyms, the truth is that "traditional" cuisine and "typical" cuisine are considered two different concepts according to culinary anthropology ; The first refers to culinary customs that are invariably inherited orally , on a small scale in the family, and a large scale in a community as part of its culture and identity . On the other hand, when we speak of typical (or "popular") cuisine, it

429-543: Is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption. 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

462-486: Is found growing wild in Oman, especially Dhofar , where it grows on the sea-facing slopes of mountains. It reached South Asia likely through human transportation and cultivation several thousand years ago. It is widely distributed throughout the tropics, from Africa to South Asia. In the 16th century, it was introduced to Mexico and Central America, and to a lesser degree to South America, by Spanish and Portuguese colonists, to

495-592: Is found in Worcestershire sauce , HP Sauce , and some brands of barbecue sauce (especially in Australia, with the tamarind derived from Worcestershire sauce ). Tamarind paste has many culinary uses including as a flavoring for chutneys , curries, and the traditional sharbat syrup drink. Tamarind sweet chutney is popular in India and Pakistan as a dressing for many snacks and often served with samosa . Tamarind pulp

528-444: Is made from the kernel of tamarind seeds. The kernel is difficult to isolate from its thin but tough shell (or testa ). It has a similar consistency to linseed oil, and can be used to make paint or varnish. Tamarind kernel powder is used as sizing material for textile and jute processing, and in the manufacture of industrial gums and adhesives. It is de-oiled to stabilize its colour and odor on storage. Throughout Southeast Asia,

561-493: Is one that most people in a place like and is massively replicated. Therefore, a traditional dish may be typical and vice versa, but neither much less all the typical dishes are traditional nor the traditional ones are typical. Most traditional dishes are originated from the skill of housewives who creatively and sensibly combined the techniques and ingredients they had on hand to create new recipes. If people like that recipe, it becomes worthy of being imitated. In other words, it

594-403: Is said to be durable to very durable in decay resistance, and is also resistant to insects. Its sapwood is not durable and is prone to attack by insects and fungi as well as spalting . Due to its density and interlocked grain, tamarind is considered difficult to work. Heartwood has a pronounced blunting effect on cutting edges. Tamarind turns, glues, and finishes well. The heartwood is able to take

627-633: Is sometimes confused with "Manila tamarind" ( Pithecellobium dulce ). While in the same taxonomic family Fabaceae , Manila tamarind is a different plant native to Mexico and known locally as guamúchili . Tamarindus indica is probably indigenous to tropical Africa, but has been cultivated for so long on the Indian subcontinent that it is sometimes reported to be indigenous there. It grows wild in Africa in locales as diverse as Sudan, Cameroon, Nigeria, Kenya, Zambia, Somalia, Tanzania and Malawi. In Arabia, it

660-415: Is spread and replicated so many times that it becomes a classic recipe. For this reason, the culinary tradition is made up of a vast variety of classic recipes, which are necessarily linked to a land of origin, specific products, and specific local habits. There are classic recipes that can fall into oblivion and disappear forever, but if they are consumed massively, they become part of the typical cuisine of

693-520: Is used to fix the color in dyed leather products by neutralizing the alkali substances used in tanning. The leaves and bark are also edible, and the seeds can be cooked to make safe for consumption. Blanched, tender tamarind leaves are used in a Burmese salad called magyi ywet thoke ( မန်ကျည်းရွက်သုပ် ; lit.   ' tamarind leaf salad ' ), a salad from Upper Myanmar that features tender blanched tamarind leaves, garlic, onions, roasted peanuts, and pounded dried shrimp. Tamarind seed oil

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726-422: Is used to make furniture, boats (as per Rumphius ) carvings, turned objects such as mortars and pestles , chopping blocks, and other small specialty wood items like krises . Tamarind heartwood is reddish brown, sometimes with a purplish hue. The heartwood in tamarind tends to be narrow and is usually only present in older and larger trees. The pale yellow sapwood is sharply demarcated from the heartwood. Heartwood

759-788: The Lusosphere , it is called tamarindo . In those countries it is often used to make the beverage of the same name (or agua de tamarindo ). In the Caribbean, tamarind is sometimes called tamón . Countries in Southeast Asia like Indonesia call it asam jawa ( Javanese sour fruit) or simply asam , and sukaer in Timor . While in the Philippines , it is called sampalok or sampaloc in Filipino , and sambag in Cebuano . Tamarind ( Tamarindus indica )

792-559: The Philippines, the Caribbean, and Pacific Islands. Thailand has the largest plantations of the ASEAN nations, followed by Indonesia, Myanmar, and the Philippines. In parts of Southeast Asia, tamarind is called asam . It is cultivated all over India, especially in Maharashtra , Chhattisgarh , Karnataka , Telangana , Andhra Pradesh , and Tamil Nadu . Extensive tamarind orchards in India produce 250,000 tonnes (280,000 short tons) annually. In

825-504: The United States, it is a large-scale crop introduced for commercial use (second in net production quantity only to India), mainly in southern states, notably south Florida, and as a shade tree, along roadsides, in dooryards and in parks. A traditional food plant in Africa, tamarind has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. In Madagascar, its fruit and leaves are

858-717: The degree that it became a staple ingredient in the region's cuisine. As of 2006 India is the largest producer of tamarind. The consumption of tamarind is widespread due to its central role in the cuisines of the Indian subcontinent, Southeast Asia, and the Americas, especially Mexico. The fruit is harvested by pulling the pod from its stalk. A mature tree can produce up to 175 kilograms (386 pounds) of fruit per year. Veneer grafting , shield (T or inverted T) budding , and air layering may be used to propagate desirable cultivars. Such trees will usually fruit within three to four years if provided optimum growing conditions. The fruit pulp

891-459: The diversity of products, techniques, recipes and other culinary aspects of the tradition. Traditional food products have been described as playing "an important part of European culture, identity, and heritage". South Indian Food Traditional beverages in Jordan include sous (also referred to as 'irqsus ), a drink prepared using the dried root of Glycyrrhiza glabra (liquorice), tamr hindi ,

924-533: The four sepals are pink and are lost when the flower blooms . The fruit is an indehiscent legume , sometimes called a pod, 12 to 15 cm ( 4 + 1 ⁄ 2 to 6 in) in length, with a hard, brown shell. The fruit has a fleshy, juicy, acidic pulp. It is mature when the flesh is coloured brown or reddish brown. The tamarinds of Asia have longer pods (containing six to 12 seeds), whereas African and West Indian varieties have shorter pods (containing one to six seeds). The seeds are somewhat flattened, and

957-569: The fruit of the tamarind is used as a poultice applied to the foreheads of people with fevers. The fruit exhibits laxative effects due to its high quantities of malic acid , tartaric acid , and potassium bitartrate . Its use for the relief of constipation has been documented throughout the world. Extract of steamed and sun-dried old tamarind pulp in Java ( asem kawa ) are used to treat skin problems like rashes and irritation; it can also be ingested after dilution as an abortifacient . Tamarind wood

990-508: The region are those prepared from legumes , specifically, falafel, fuul, hummus and medammis. Tamarindus indica Tamarind ( Tamarindus indica ) is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia . The genus Tamarindus is monotypic , meaning that it contains only this species. It belongs to the family Fabaceae . The tamarind tree produces brown, pod-like fruits that contain

1023-431: The same adjective "traditional", on numerous occasions) but the aim is none other than economic profit. For this reason, it does not want to delve into the origin, nor in the context, much less the diversity around the dishes, it sells. Finally, the mainstream population, generally without much culinary knowledge, believe that the food they are buying is their own, thus happening a kind of food acculturation and simplifying

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1056-441: The souring agents of the sour soup sinigang (which can also use other sour fruits), as well as another type of soup called sinampalukan (which also uses tamarind leaves). The fruit pulp are also cooked in sugar and/or salt to make champóy na sampalok (or simply "sampalok candy"), a traditional tamarind candy. Indonesia also has a similarly sour, tamarind-based soup dish called sayur asem . Tamarind pulp mixed with liquid

1089-809: The yolks of the eggs they laid. In dogs, the tartaric acid of tamarind causes acute kidney injury , which can often be fatal. Lupanone , lupeol , catechins , epicatechin , quercetin , and isorhamnetin are present in the leaf extract . Ultra-high performance liquid chromatography analyses revealed that tamarind seeds contained catechin, procyanidin B2 , caffeic acid , ferulic acid , chloramphenicol , myricetin , morin , quercetin, apigenin and kaempferol . Seeds can be scarified or briefly boiled to enhance germination . They retain their germination capability for several months if kept dry. The tamarind has long been naturalized in Indonesia, Malaysia, Sri Lanka,

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