Introducing tropical food and tropical recipes to the world!
Tomi, pronounced “tom-ee” is a beverage, like bissap, that I enjoyed throughout my childhood in Cote d’Ivoire. I had not thought about that drink until recently: I was having dinner at a Mexican restaurant, and somebody ordered a tamarind-flavored beverage. I tried it …
TAMARIND
Seeds can be scarified to enhance germination. They retain germination capability after several months kept dry. Although native to Sudan and tropical Africa, Mexico and Asian nations are the single largest consumer and commercial producer of tamarind. The tamarind has also long been naturalized in Indonesia, Malaysia, the Philippines, and the Pacific Islands. Thailand has the largest plantations of the ASEAN nations, followed byIndonesia, Myanmar, and the PhilippinesIn India there are extensive tamarind orchards producing 275,500 tons (250,000 MT) annually. The pulp is marketed in northern Malaya. It is cultivated all over India and especially so in Andhrapradesh, Tamil Nadu.
Source: Wikipedia
