Tamarind

Tamarind (Tamarindus indica) is a large, tall tree belonging to the legume family (Fabaceae). The fruit is a pod of medium length, containing a sticky-sweet pulp inside and a hard seed. This edible pulp is the primary reason for cultivating the tree.

The tree originates in Africa, but was introduced to Asia and the Americas many centuries ago, where it has since become established. Today it is found in hot climates of Africa, India, Southeast Asia, and Latin America. In Somalia and East Africa generally, tamarind is seen in homesteads and cultivated areas.

Tree characteristics

Tamarind is a deciduous tree with small, compound leaves that form a fine canopy. The wood is strong, and the tree can live for more than a hundred years. The flowers are yellowish. When the fruit ripens, it develops a brown, papery shell; inside is a fibrous pulp of brown colour, which can be cooked or eaten raw.

Culinary use

The fruit pulp is used in juices, broths, and beverages. Its tartness comes from naturally occurring acids, particularly tartaric acid. In Indian and Southeast Asian cuisines, tamarind is an important ingredient in many sauces. It is also made into syrups, candies, and chilled drinks. The seed and the small leaves are also used in some regions as food or animal feed.

Other uses

Tamarind wood is hard and dense, and is used for furniture, tools, and fuel. The tree is planted for shade and wind protection, as it can tolerate moderate drought. In traditional medicine, the fruit pulp is used to aid digestion; this is a folk use not yet validated by medical evidence.