Tapioca prepared from Bauna Root - Specimen details
| Catalogue Number: 62880 | |||||
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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. | ||||