The Tropical almond tree (Terminalia catappa L.) or also Ketapang resp. Indian Almond grows in nearly all tropical areas around the world. The tree is salt-tolerant and therefore cultivated as a sun shade on beaches. Its area of natural growth spreads from Madagascar to India and as far as the Fiji-, Ryukyu- and Bonin-islands.
Systematically, the sea almond belongs to the Combretaceae family. These are actually wood plants of the tropics or sub-tropics, a few are liana (spreading climbers). The flower is small and un-conspicuous. Fruits, especially the littoral species, are spread by water, its swimming ability is because of an air-rich Pericarp, and there is also the samara type.
The fruits of the Indian almond Catappa tree have a kind of almond odour and because of this they are willingly eaten.
Another well known member of this family is the white mangrove (Lagencularia racemosa).
The agents in the leaves (et al. tanning agents) have a mildly disinfectant and fungicide effect. On its home ground the leaf brew is also employed to treat people that have colic and sickness.On its home ground the leaf brew is also employed to treat people that have colic and sickness.
Therefore, this plant can also be used preventively e.g. against fungi growing on the spawn, but also for the treatment and prophylaxis of finrot and mucosa problems.
The pH-value only drops insignificantly, the overall salinity (conductance) only increases marginally.
Within a short time, the water becomes amber-colored, but remains crystal-clear.
Use 2 - 3 large or 4 - 5 small leaves for 100 l water.
Simply place a leave on the water surface. After 1 - 2 days, the leaves are soaked with water and sink. Apart from their positive effect, they are also a vision of delight in a semi-natural tank.
After 2 - 3 weeks their effectivity fades and they may be exchanged. Loricariides, shrimps and crustaceans will welcome the steeped leaves as an alternative meal.
So best is to dry the leaves and store them in an airy place protected from light