Cumaru
Cumaru seeds are used to create aromas and fragrances, as their scent resembles the fragrance of vanilla, almond, clove, and cinnamon. Cumaru seeds (Dipteryx odorata) are collected from a tree that can grow up to 98 ft tall. The seeds are harvested for commercialization due to the active compound of this species, coumarin, which is widely used by the pharmaceutical and cosmetic industries and is also valued in haute cuisine. Cumaru seeds have become an important income-generating alternative during the dry season, between June and September, when their fruits ripen. The management of cumaru, practiced for generations by traditional populations and Indigenous peoples, plays a key role in monitoring the territory. Today, the seeds are harvested by Indigenous and quilombola communities in the Xingu and Calha Norte regions.
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