Tamarindus indica

Information about Tamarindus indica

Authority:{{{subdivision_ranks}}}:

Tamarindus indica
Kingdom:	Plantae
Phylum:
Class:
Order:	Fabales
Family:	Fabaceae

Tamarindus indica, commonly known as tamarind, is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is monotypic, meaning that it contains only this species.

Description

Tamarindus indica is a long-lived, medium-growth tree, which attains a maximum crown height of 12 to 18 metres (39 to 59 ft). The crown has an irregular, vase-shaped outline of dense foliage. The tree grows well in full sun and is drought-tolerant.

The leaves are evergreen, bright green in color, and arranged alternately. They are pinnately compound, with 10 to 40 leaflets per leaf. The leaflets are 1 to 3 cm (0.39 to 1.18 in) in length.

Uses

The fruit is an indehiscent legume, sometimes called a pod, 12 to 15 cm (4.7 to 5.9 in) in length, with a hard, brown shell. The fruit has a fleshy, juicy, acidic pulp. It is mature when the flesh is colored brown or reddish-brown. The pulp of the young fruit is green and sour. As it matures, the pulp becomes paste-like and more sweet-sour.

Tamarind is used extensively in cuisines around the world. It is a key ingredient in Indian cuisine, where it is used in chutneys, curries, and lentil dishes. In Thai cuisine, tamarind is used in pad thai and other dishes. It is also used in Mexican cuisine to make agua de tamarindo, a popular beverage.

Medicinal Properties

Tamarind has been used in traditional medicine for its purported health benefits. It is believed to aid in digestion, relieve constipation, and act as a mild laxative. The fruit is rich in vitamin C, vitamin B, and calcium.

Cultivation

Tamarind trees are grown in tropical and subtropical regions around the world. They require a warm climate and are sensitive to frost. The tree is propagated by seed or by grafting.

See also

• List of culinary fruits
• List of Indian spices

External links

• Tamarindus indica on WikiMD