QUARARIBEA FUNEBRIS. FAMILY: Malvaceae ORIGIN: Mexico, Central America TYPE/USES: tree. SIZE: up to feet. GROWTH RATE. Quararibea funebris (La Llave) Vischer Search in The Plant List Search in IPNI Search in Australian Plant Name Index Search in NYBG Virtual Herbarium. Rosita de Cacao. Quararibea funebris. a.k.a. Molinillo. South American Sapote relative known for its flowers which yield an aromatic spice.


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He has done for these plants what was so admirably done in his other works—brought quararibea funebris vast and scattered literature on plant names, and in this case, too, their uses, into coherent order so that the inquisitive scholar can get a foothold.

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Common Names, Scientific Names, Eponyms, Synonyms, and Quararibea funebris provides the starting point for better access to data on plants used around the world in medicine, food, and cultural practices.

Uses The dried flowers provide quararibea funebris highly pungent spice, rather suggestive of fenugreek Trigonella foenum-graecum L. The spice never became popular outside Mexico, although the spicy odour is very persistent and strong.

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quararibea funebris The tree provides a good quality wood and the flowers and fruits are used in local medicine to control fevers and to alleviate menstruation pains.

It also has ornamental value. Observations Tree, up to 25 m tall; trunk up to 30 cm in diameter, smooth and slightly fluted; branches verticillate, diverging horizontally from trunk with upper half drooping. quararibea funebris

Flowers solitary or few together; pedicel Quararibea funebris, after all, is not just a drink. Such a heavy responsibility lies in the hands of the women of the pueblo, quararibea funebris are taught to prepare the drink even before they learn how to read or write.

Female hands have carried on this tradition from the time of pre-Hispanic Zapotec kings and warriors to the present day.

BOLD Systems: Taxonomy Browser - Quararibea funebris {species}

Aside from this, Tejate is also made from corn, cinnamon and the seeds and flowers of a special kind of fruit called quararibea funebris mamey.

Making Tejate is no easy feat.


quararibea funebris It is vital, for example, that the seeds and bowls be impeccably neat. It is not uncommon for skilled tejateras to frown upon a brew with the wrong quararibea funebris due to grease on the mamey seeds.

Tejate was served in intricately made, finely painted bowls in the older days, but is now scooped up in opaque plastic cups. Every Tejatera has her own recipe.

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