Diospyros kaki trade name for non-astringent "D. kaki" fruit. "Diospyros kaki" is commonly called Japanese persimmon, Chinese persimmon, kaki (from Japanese name 柿, "kaki"), "kaki" persimmon, and Oriental persimmon. The scientific name "Diospyros kaki" L. f. may be used erroneously for this plant. However, "Diospyros kaki" L. f., published in 1781, is a later homonym of "Diospyros kaki" Thunb., published in 1780. So the name "Diospyros kaki" L. f. is taxonomically illegitimate and not accepted. Similar in shape to an apple tree, the "kaki" tree reaches a size of up to . Its deciduous leaves are medium to dark green, broadly lanceolate,
Tomato sauce added to keep it from drying out too much. Onion and garlic are almost always sweated or sautéed at the beginning before the tomato is added, or puréed together with tomatoes and then cooked together. Other seasonings typically include dried mild chili peppers (such as guajillo chili or pasilla chili), epazote, basil, oregano, parsley, and black pepper. Ground or chopped meat is also common. Tomato sauce was an ancient condiment in Mesoamerican food. The first western person to write of what may have been a tomato sauce was Bernardino de Sahagún, a Franciscan friar, who made note of a prepared