Today, India is the largest producer of tamarind. In the 16th century, it was introduced to Mexico and Central America, and to a lesser degree to South America, by Spanish and Portuguese colonists, to the degree that it became a staple ingredient in the region's cuisine. It is widely distributed throughout the tropics, from Africa to South Asia. It reached South Asia likely through human transportation and cultivation several thousand years ago. In Arabia, it is found growing wild in Oman, especially Dhofar, where it grows on the sea-facing slopes of mountains. It grows wild in Africa in locales as diverse as Sudan, Cameroon, Nigeria, Kenya, Zambia, Somalia, Tanzania and Malawi. Tamarindus indica is probably indigenous to tropical Africa, but has been cultivated for so long on the Indian subcontinent that it is sometimes reported to be indigenous there. While in the same taxonomic family Fabaceae, Manila tamarind is a different plant native to Mexico and known locally as guamúchili.
Tamarind ( Tamarindus indica) is sometimes confused with "Manila tamarind" ( Pithecellobium dulce). While in the Philippines, it is called sampalok or sampaloc in Filipino, and sambag in Cebuano. In the Caribbean, tamarind is sometimes called tamón.Ĭountries in the Malay world like Indonesia call it asam jawa ( Javanese sour fruit) or simply asam, and sukaer in Timor. In those countries it is often used to make the beverage of the same name (or agua de tamarindo). In Colombia, Costa Rica, Ecuador, Cuba, the Dominican Republic, Guatemala, El Salvador, Honduras, Mexico, Peru, Puerto Rico, Venezuela, Italy, Spain, and throughout the Lusosphere, it is called tamarindo. Several early medieval herbalists and physicians wrote tamar indi, medieval Latin use was tamarindus, and Marco Polo wrote of tamarandi. The name derives from Arabic: تمر هندي, romanized tamar hindi, "Indian date".
The fruit is best described as sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins, and, unusually for a fruit, calcium. The seeds are somewhat flattened, and a glossy brown. The tamarinds of Asia have longer pods (containing six to 12 seeds), whereas African and West Indian varieties have shorter pods (containing one to six seeds). It is mature when the flesh is coloured brown or reddish brown. The fruit has a fleshy, juicy, acidic pulp. The fruit is an indehiscent legume, sometimes called a pod, 12 to 15 cm ( 4 + 1⁄ 2 to 6 in) in length, with a hard, brown shell. Tamarind tree on the site of the founding of Santa Clara, Cuba Tamarind timber consists of hard, dark red heartwood and softer, yellowish sapwood. The pinnate leaves with opposite leaflets give a billowing effect in the wind. Īs a tropical species, it is frost-sensitive. The branches droop from a single, central trunk as the tree matures, and are often pruned in agriculture to optimize tree density and ease of fruit harvest. The leaflets are bright green, elliptic-ovular, pinnately veined, and less than 5 centimetres (2 inches) in length. The evergreen leaves are alternately arranged and pinnately lobed. It prefers clay, loam, sandy, and acidic soil types, with a high resistance to drought and aerosol salt (wind-borne salt as found in coastal areas). The crown has an irregular, vase-shaped outline of dense foliage. The tamarind is a long-lived, medium-growth tree, which attains a maximum crown height of 25 metres (80 feet). Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones. Tamarind's tender young leaves are used in South Indian and Filipino cuisine. The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds. The pulp is also used in traditional medicine and as a metal polish.
The tamarind tree produces brown, pod-like fruits that contain a sweet, tangy pulp, which is used in cuisines around the world. The genus Tamarindus is monotypic, meaning that it contains only this species. Tamarind ( Tamarindus indica) is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia.
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