Terminalia Catappa

L.

Indian almond (E); Almendro (S) . The nut of the tropical almond here discussed is quite edible raw, while that of the temperate almond, Amygdalus communis L., may be poisonous raw. The kernel, difficult to remove from the woody husk, resembles an almond in flavor and may be eaten raw or roasted (!). Statements that the husk is edible seem doubtful on account of the woody nature of the mature husk. However, it is eaten among some Orinoco tribes. The seedlings should be a source of food. An edible oil has been expressed from the nut and is not so likely to become rancid as true almond oil. It is used in cooking. After a sufficient quantity of nuts have been gathered, dry in the sun for a few days to facilitate opening. Once enough nuts have been extracted, the oil may be expressed by maceration and subsequent flotation in boiling water. Tannin and a black dye can be obtained from the bark, foliage and fruits. Young leaves are taken internally for colic. The astringent bark, leaves and fruits are used to treat diarrhea and as a febrifuge. A decoction of the leaves or fruits is used for haemoptysis. The juice of young leaves is taken internally for headache and externally for scabies. Bathing in water with macerated leaves is supposed to be good for the itch and external ulcers. One La Palma antive claimed that her almond tree was killed by an enemy who had placed a snake's fang in the tree. The timber is little used.