Tapioca prepared from Bauna Root - Specimen details

Tapioca prepared from Bauna Root - Specimen details

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Catalogue Number: 62880

Plant Name 45.03 ICACINACEAE Humirianthera rupestris Entry Book Number 49.1851
Artefact Name Tapioca prepared from Bauna Root Vernacular Name
Iso Country Brazil TDWG Region Brazil
Parts Held Tapioca prepared from Bauna Root Geography Description Brazil, Amazonas, Rio Negro
Uses Tapioca prepared from Bauna RootUse: User: Not defined TDWG use
Storage Bottles, boxes etc Related Items
Donor Spruce, Richard Donor No 80
Donor Date 00/00/1851 Donor Notes
Collector Spruce, Richard Collector No
Collection Notes Collection Date
Exhibition Expedition
Number Components Publication
Notes: Source: Spruce, R. (1855) Culture of Mandiocca and preparation of farinha on the Rio Negro. Plantae Amazonicae. Domestic Uses. (pp31-61) and miscellaneous notes,p 184.: The liquid strained from the tipiti [mandiocca strainer] deposits a very pure starchc, alled tapioca which is granulated in the same way as farinha (in the oven). But in farinha de agua nearly all the tapioca remains in combination with the farinha, this is the main cause of the superior quality of the latter. Farinha seca is made entirel, y of grated mandiocca and deposits a great deal of tapioca; indeed when it is derived to extract as much as possible of the latter, the dough is repeatedly washed and strained. This is principally seen among the Uaupe Indians whose main intake of food is, tapioca cake (called curadá) the dough which remains after all the lavations has very little water? in it but the Uaupes make of it a tasteless discoloured farinha of which they sell thousands of baskets to the 'brancos' and is the chief food of the slav, es on the Rio Negro and adjacent parts of the Amazon.

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