Sweet Tamarind

Byscientist
Vibrant green tamarind leaves lit by sunlight, showcasing nature's serene beauty.

When you eat tamarind, it is normally very sour – which is great because it is used to add sourness and flavor to many cuisines.

However, sweet Tamarind is difference species which is sweet. This only happens when the fruit is allowed to ripen on the tree before harvesting.

This changes the flavor significantly..and is not a treated variety of Tamar ind but rather another species. It is grown in Thailand, in a specific region called Petchabun.

Similar Posts

  • |

    Default mode network

    Byscientist

    When we are not focused on a task, mind-wandering or just idling, specific regions of the brain such as medial pre frontal cortex, angular gyrus, hippocampus become activated and are called the default mode network. This is thought to be important for self referential thought, memory and future planning. It has been mapped with resting…

  • |

    Mesoscale explorer

    Byscientist

    Sometimes it is hard to imagine how many molecules are involved in a common biological pathway but there are thousands of molecules that orchestrate their chemical reactions to sustain life. One such area is the synaptic gap where messages are passed between neurons. This is a very active space where vesicle with messengers cross the…

  • ADHD

    Byscientist

    Attention deficit hyperactivity disorder is thought to be neuro-developmental disorder that is thought to have a genetic component since it is heritable as shown from the twin and family studies. There are 3 core features that are used in diagnosis since it is not a single type of disorder but rather defined by DSM-5 classification…

  • |

    Phages as antibacterial

    Byscientist

    Bacteriophages are viruses that attack bacteria killing them. They are inanimate and can be considered dead till they infect the bacteria where they multiply. Phages were approved by the FDA in 2006 for their application in food to control Listeria infections. Link to paper: https://www.gastrojournal.org/article/S0016-5085%2806%2902235-9/fulltext This has continued for sometime, since multiple strains can be…

  • Beetroot for Blood pressure.

    Byscientist

    It is postulated that the high nitrate content in beetroot is responsible for its ability to reduce the blood pressure. Circulation. 2012 June 12; 125(23): 2922–2932, Hypertension. 2008 March; 51(3): 784–790. The benefit of beetroot juice in reducing the blood pressure is worth cosidering. About 17.6 ounce of juice (3 parts of beetroot and 1…