View source for Tamarind

{{About|the tropical plant|the South American monkey|Tamarin}}
{{Distinguish | text = ''[[Tamarix]]'' (tamarisk), a genus of small flowering trees and shrubs}}
{{other uses|Tamarind (disambiguation)|Tamarindo (disambiguation)}}
{{Short description|Leguminous tree bearing edible fruit}}
{{Use American English|date=May 2025}}
{{cs1 config|name-list-style=vanc|display-authors=3}}
{{Use mdy dates|date=July 2014}}
{{Speciesbox
 | name = Tamarind
 | image = Tamarindus indica pods.JPG
 | status = LC
 | status_system = IUCN3.1
 | status_ref = <ref name="iucn status 19 November 2021">{{cite iucn |author=Rivers, M.C. |author2=Mark, J. |date=2017 |title=''Tamarindus indica'' |volume=2017 |article-number=e.T62020997A62020999 |doi=10.2305/IUCN.UK.2017-3.RLTS.T62020997A62020999.en |access-date=19 November 2021}}</ref>
 | display_parents = 3
 | genus = Tamarindus
 | parent_authority = [[Carl Linnaeus|L.]]
 | species = indica
 | authority  = L. 1753
 | synonyms =
* ''Cavaraea'' <small>Speg. 1916</small><!-- This is a synonym of the genus Tamarindus. Since Tamarindus is monospecific, the genus and the species share a single Wikipedia entry. Therefore, this synonym is listed here with the synonyms of the species Tamarindus indica. -->
* ''Cavaraea elegans'' <small>Speg. 1916</small><ref>Speg. ''Anales Soc. Ci. Argent''. 82: 223 1916</ref>
* ''Tamarindus erythraeus'' <small>Mattei 1908</small>
<!-- Tamarindus intsia Spreng. 1826 is a synonym of Intsia bijuga (Colebr.) Kuntze 1891. -->
* ''Tamarindus occidentalis'' <small>Gaertn. 1791</small>
* ''Tamarindus officinalis'' <small>Hook. 1851</small>
* ''Tamarindus somalensis'' <small>Matteqi 1908</small>
* ''Tamarindus umbrosa'' <small>Salisb. 1796</small>
 | synonyms_ref = <ref>{{cite web | url=http://www.theplantlist.org/tpl1.1/record/ild-1720 |title=''Tamarindus indica'' L. |date=2013 |website=[[The Plant List]] |publisher=[[Royal Botanic Gardens, Kew]] and the [[Missouri Botanical Garden]] |access-date=28 February 2017}}</ref><ref>{{cite book |author=Quattrocchi U. |date=2012 |title=CRC World Dictionary of Medicinal and Poisonous Plants: Common Names, Scientific Names, Eponyms, Synonyms, and Etymology |url=https://www.crcpress.com/CRC-World-Dictionary-of-Medicinal-and-Poisonous-Plants-Common-Names-Scientific/Quattrocchi/p/book/9781482250640 |location=Boca Raton, Louisiana |publisher=[[CRC Press]], [[Taylor & Francis Group]] |pages=3667–3668 |isbn=978-1-4200-8044-5 |access-date=February 28, 2017 |archive-date=November 1, 2019 |archive-url=https://web.archive.org/web/20191101163251/https://www.crcpress.com/CRC-World-Dictionary-of-Medicinal-and-Poisonous-Plants-Common-Names-Scientific/Quattrocchi/p/book/9781482250640 }}</ref><ref>{{cite web | url=https://npgsweb.ars-grin.gov/gringlobal/taxonomygenus.aspx?id=24637 |title=''Cavaraea'' Speg. |author=USDA |author-link=USDA |author2=ARS |author2-link=Agricultural Research Service |author3=National Genetic Resources Program |date=10 February 2005 |website=[[Germplasm Resources Information Network]]—(GRIN) [Online Database] |publisher=[[Henry A. Wallace Beltsville Agricultural Research Center|National Germplasm Resources Laboratory]], Beltsville, Maryland |access-date=28 February 2017}}</ref>
}}

'''Tamarind''' ('''''Tamarindus indica''''') is a [[Legume|leguminous]] tree bearing edible fruit that is indigenous to [[tropical Africa]] and naturalized in [[Asia]].<ref name="Morton">{{cite book | author = Morton, Julia F. | author-link = Julia Morton | title = Tamarind; In: Fruits of Warm Climates | pages = 115–121 | url = https://www.hort.purdue.edu/newcrop/morton/tamarind.html | publisher = New Crop Resource Online Program, Center for New Crops & Plant Products, [[Purdue University]]| year = 1987 | isbn = 978-0-9653360-7-9}}</ref><ref name="El-Siddig">{{cite book |author1-last=El-Siddig |author1-first=K. |author2-last=Gunasena |author2-first= H.P.M. |author3-last=Prasad |author3-first= B.A. |author4-last=Pushpakumara |author4-first= D.K.N.G. |author5-last=Ramana |author5-first= K.V.R. |author6-last=Vijayanand |author6-first= P. |author7-last=Williams |author7-first= J.T. |date=2006 |title=Tamarind: ''Tamarindus Indica L.'' |url=https://www.southampton.ac.uk/cuc/dissemination/publications.page |location=Southampton |publisher=[[International Centre for Underutilised Crops]] |page=188 |isbn=0-85432-859-9 |access-date=2025-07-07 |doi=10.1017/S0014479707005170 |edition=Revised}}
</ref> The genus ''Tamarindus'' is [[monotypic taxon|monotypic]], meaning that it contains only this species. It belongs to the family [[Fabaceae]].

The tamarind tree produces brown, pod-like [[fruit]]s that contain a sweet, tangy pulp, which is used in cuisines around the world.<ref name=Morton/> The pulp is also used in [[traditional medicine]] and as a [[dye]].<ref name=Morton/> The wood can be used for [[woodworking]], and [[#Seed oil and kernel powder|tamarind seed oil]] can be extracted from the seeds. Its young leaves are used in [[Indian cuisine|Indian]] and [[Filipino cuisine]].<ref name=Morton/><ref>{{Cite news | url=https://www.thehindu.com/life-and-style/food/heres-what-you-can-cook-with-tender-tamarind-leaves/article23695502.ece | title=Here's what you can cook with tender tamarind leaves| newspaper=The Hindu| date=2018-04-27| last1=Borah| first1=Prabalika M.}}</ref> Because tamarind has multiple uses, it is cultivated worldwide in [[Tropical zone|tropical]] and [[Subtropics|subtropical zones]].<ref name=Morton/>

== Description ==
The tamarind is a long-living, medium-growth [[tree]], which attains a maximum [[crown (botany)|crown]] height of {{convert|25-30|m|ft|abbr=off}}.<ref name=Morton/> The crown has an irregular, [[vase]]-shaped outline of dense [[foliage]] up to {{cvt|12|m|ft}} wide.<ref name=Morton/> A tamarind trunk may grow to a circumference of {{cvt|7.5|m|ft}}.<ref name=Morton/> The tree grows well in full sun. It prefers [[clay]], [[loam]], [[sand]]y, and acidic soil types, with a high resistance to drought and wind-borne salt as found in coastal areas.<ref name=Morton/>

The [[evergreen]] leaves are alternately arranged and [[Glossary of leaf morphology#List of leaf (or leaflet) shapes|paripinnately compound]]. The leaflets are bright green, elliptic-ovular, [[Pinnation|pinnately]] veined, and less than {{convert|15|cm|in|0|abbr=off}} in length.<ref name=Morton/> The branches droop from a single, central [[trunk (botany)|trunk]] as the tree matures, and are often [[pruned]] in agriculture to optimize tree density and ease of fruit harvest.<ref name=Morton/>

As a tropical species, it is frost-sensitive. The pinnate leaves with opposite leaflets give a billowing effect in the wind. Tamarind [[timber]] consists of hard, dark red [[heartwood]] and softer, yellowish [[Wood#Heartwood and sapwood|sapwood]].<ref name=Morton/><ref>{{Cite news |date=2007-07-09 |title=Tamarind: a multipurpose tree |work=Dawn |url=https://www.dawn.com/news/255407 |access-date=2017-06-04}}</ref>

The tamarind flowers bloom (although inconspicuously), with red and yellow elongated flowers. Flowers are 2.5&nbsp;cm (1&nbsp;in) wide, five-petalled, borne in small [[raceme]]s, and yellow with orange or red streaks.<ref name=Morton/> [[Bud]]s are pink as the four [[sepal]]s are pink and are lost when the flower [[Blossom|blooms]].<ref>{{Cite web |title=Tamarind |url=http://plantlexica.com/category/stomach-intestinal-2-2-3/8 |archive-url=https://web.archive.org/web/20200918082939/https://plantlexica.com/category/stomach-intestinal-2-2-3/8 |archive-date=September 18, 2020 |access-date=2017-06-04 |work=Plant Lexica}}</ref>

<gallery mode="nolines">
File:TamarindSeedling.jpg|Seedling
File:Tamarind flower vijayanrajapuram 02.jpg|Flower
File:Tamarindus indica-flowers.jpg|Flowers
File:Tamarindus indica, leaves, pod.jpg|Leaves and fruit pod
File:Tamarind clara.jpg|Tamarind tree on the site of the founding of [[Santa Clara, Cuba]]
</gallery>

=== Fruit ===
[[File:Tamarindus_indica_18.jpg|thumbnail|Philippine sampalok]]
The fruit is an [[Dehiscence (botany)|indehiscent]] [[Glossary_of_plant_morphology#Fruit_types|pod]], {{cvt|12|to|15|cm|in|frac=2}} in length, with a hard, brown shell.<ref name=Morton/><ref name="Doughari">{{cite journal |last=Doughari |first=J. H. |date=December 2006 |title=Antimicrobial Activity of ''Tamarindus indica'' |journal=Tropical Journal of Pharmaceutical Research |volume=5 |issue=2 |pages=597–603 |doi=10.4314/tjpr.v5i2.14637 |doi-access=free}}</ref><ref name="UF_FactSheet">{{cite web |title=Fact Sheet: ''Tamarindus indica'' |url=http://hort.ufl.edu/database/documents/pdf/tree_fact_sheets/taminda.pdf |access-date=July 22, 2012 |publisher=University of Florida}}</ref><ref name="FloriData">{{cite web |last=Christman |first=S. |title=''Tamarindus indica'' |url=http://www.floridata.com/ref/t/tama_ind.cfm |access-date=January 11, 2010 |publisher=FloriData}}</ref>

The fruit has a fleshy, acidic pulp, becoming mature when the flesh is colored brown or reddish brown.<ref name=Morton/> 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). The seeds are somewhat flattened, and a glossy brown. The fruit is sweet and sour in taste.<ref name=Morton/> A mature tree may produce up to {{cvt|225|kg|lb}} of fruit each year.<ref name=Morton/>

== History ==
=== Etymology ===
The name derives from {{langx|ar|تمر هندي}}, [[Romanization of Arabic|romanized]] ''tamr hindi'', "Indian [[Date palm#Dates|date]]".<ref>{{cite dictionary |entry=tamarind |title=The Concise Oxford Dictionary of English Etymology |editor1=T. F. Hoad |publisher=Oxford University Press |date=2003 |doi=10.1093/acref/9780192830982.001.0001 |isbn=978-0-19-172715-3}}</ref> Several early medieval herbalists and physicians wrote ''tamar indi'', medieval Latin use was ''tamarindus'', and [[Marco Polo]] wrote of ''tamarandi''.

In Colombia, Nicaragua, Costa Rica, Ecuador, Cuba, the Dominican Republic, Guatemala, El Salvador, Honduras, Mexico, Peru, Puerto Rico, Venezuela, Italy, Spain, and throughout the [[Lusophone|Lusosphere]], it is called ''tamarindo''. In those countries it is often used to make the [[tamarindo (drink)|beverage of the same name]] (or ''agua de tamarindo''). In the Caribbean, tamarind is sometimes called ''tamón''.{{cn|date=June 2023}}

Countries in [[Southeast Asia]] like [[Indonesia]] call it ''asam jawa'' ([[Java island|Javanese]] sour fruit) or simply ''asam'',<ref name="Heyne">{{cite book |last1=Heyne |first1=Karel |url= |title=[[The useful plants of the Dutch East Indies|De nuttige planten van Nederlandsch-Indië, tevens synthetische catalogus der verzamelingen van het Museum voor Technischeen Handelsbotanie te Buitenzorg]] |date=1913 |publisher=Museum vor Economische Botanie & Ruygrok |location=[[Bogor|Butienzorg]] |pages=232–5 |language=nl |entry=Tamarindua indica L. |author-link=Karel Heyne |chapter-url=https://archive.org/details/denuttigeplanten02heyn/page/232/mode/2up?view=theater}}</ref> and ''sukaer'' in [[Timoric languages|Timor]].<ref>{{cite web |author=<!--Not stated--> |date= |title=Asam Tree |url=https://www.nparks.gov.sg/gardens-parks-and-nature/heritage-trees/ht-2001-28 |access-date=14 January 2021 |website=nparks.gov.sg |publisher=National Parks of Singapore |archive-date=June 12, 2021 |archive-url=https://web.archive.org/web/20210612143834/https://www.nparks.gov.sg/gardens-parks-and-nature/heritage-trees/ht-2001-28 }}</ref> While in the [[Philippines]], it is called ''sampalok'' or ''sampaloc''  in [[Filipino language|Filipino]], and ''sambag'' in [[Cebuano language|Cebuano]].<ref name="Polistico">{{cite book |last1=Polistico |first1=Edgie |url=https://books.google.com/books?id=STSWDwAAQBAJ |title=Philippine Food, Cooking, & Dining Dictionary |date=2017 |publisher=Anvil Publishing, Inc. |isbn=978-621-420-087-0}}</ref> Tamarind (''Tamarindus indica'') is sometimes confused with "Manila tamarind" (''[[Pithecellobium dulce]]''). While in the same taxonomic family [[Fabaceae]], [[Manila tamarind]] is a different plant native to Mexico and known locally as ''[[Pithecellobium|guamúchili]]''.

== Distribution ==
''Tamarindus indica'' is [[Indigenous (ecology)|indigenous]] to tropical Africa,<ref name=Morton/><ref name="Diallo">{{cite journal|url=https://www.researchgate.net/publication/27797718 | title = Genetic diversity of ''Tamarindus indica'' populations: Any clues on the origin from its current distribution?| last1 = Diallo| first1 = BO| last2 = Joly| first2 = HI| last3 = McKey| first3 = D| last4 = Hosaert-McKey| first4 = M| last5 = Chevallier| first5 = MH| journal = African Journal of Biotechnology| volume = 6| issue = 7| year = 2007}}</ref> but has been cultivated for so long on the Indian subcontinent that it is sometimes reported to be indigenous there.<ref name="Morton" /> It grows wild in Africa. In Arabia, it is found growing wild in Oman, especially [[Dhofar]], where it grows on the sea-facing slopes of mountains. It reached South Asia likely through human transportation and cultivation several thousand years ago.<ref name=Morton/><ref name="Popenoe">{{cite book|last=Popenoe|first=W.|title=Manual of Tropical and Subtropical Fruits|publisher=Hafner Press|year=1974|pages=[https://archive.org/details/manualoftropical00poperich/page/432 432]–436|url=https://archive.org/details/manualoftropical00poperich}}</ref> It is widely distributed throughout the tropics,<ref name="Morton" /> from Africa to South Asia. In Madagascar, its fruit and leaves are a well-known favorite of the [[ring-tailed lemur]], providing as much as 50 percent of their food resources during the year if available.<ref name="WPRC">{{cite web |title=Ring-Tailed Lemur |url=http://pin.primate.wisc.edu/factsheets/entry/ring-tailed_lemur |access-date=November 14, 2016 |publisher=Wisconsin Primate Research Center}}</ref>

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.<ref name="Tamale">{{cite book | last1=Tamale| first1=E.| last2=Jones| first2=N.| last3=Pswarayi-Riddihough| first3=I.| publisher=World Bank Publications| date=August 1995| title=Technologies Related to Participatory Forestry in Tropical and Subtropical Countries| isbn=978-0-8213-3399-0}}</ref>

== Uses ==
{{nutritional value
| name = Tamarinds, raw
| image = Tamarind fruits (Tamarindus indica 'Si Thong').jpg
| kJ = 1000
| water = 31.40 g
| protein = 2.8 g
| fat = 0.6 g
| satfat = 0.272 g
| monofat = 0.181 g
| polyfat = 0.059 g
| carbs = 62.5 g
| fiber = 5.1 g
| sugars = 57.4
| calcium_mg = 74
| copper_mg = 0.086
| iron_mg = 2.8
| magnesium_mg = 92
| manganese_mg =
| phosphorus_mg = 113
| potassium_mg = 628
| selenium_ug = 1.3
| sodium_mg = 28
| zinc_mg = 0.1
| vitA_ug = 2
| vitA_iu = 30
| vitC_mg = 3.5
| thiamin_mg = 0.428
| riboflavin_mg = 0.152
| niacin_mg = 1.938
| pantothenic_mg = 0.143
| vitB6_mg = 0.066
| folate_ug = 14
| choline_mg = 8.6
| vitE_mg = 0.1
| vitK_ug = 2.8
| note = [https://fdc.nal.usda.gov/food-details/167763/nutrients Full entry in FoodData Central database]
}}
Most parts of the tamarind tree (including the wood, bark, flowers, leaves, pulp and seeds) have  various environmental, commercial, and culinary uses.<ref name=Morton/> Tamarind trees are used as shade trees and [[ornamental trees]] (common along highways and in parks).<ref name=Morton/>

===Nutrition===
Raw tamarind fruit is 63% [[carbohydrate]]s, 31% water, 3% [[protein (nutrient)|protein]], and 1% [[fat]] (table). In a reference amount of {{cvt|100|g}}, raw tamarind supplies {{convert|1000|kJ|kcal|abbr=off}} of [[food energy]], and is a rich source (20% or more of the [[Daily Value]], DV) of [[thiamine]] (36% DV) and [[mineral (nutrient)|dietary minerals]], including [[magnesium in biology|magnesium]] and [[potassium in biology|potassium]] at 22% and 21% DV, respectively (table).

=== Culinary ===
[[File:Tamarind paste.jpg|thumb|Tamarind paste]]
[[File:Tamarind ball.jpg|thumb|Tamarind balls]]
The fruit is harvested by pulling the pod from its stalk.<ref name=Morton/> The hard green pulp of a young fruit is used in savory dishes, as a [[pickling]] agent or as a means of making certain poisonous [[Yam (vegetable)|yams]] in Ghana safe for human consumption.<ref name="El-Siddig" /> As the fruit matures, it becomes sweeter and less sour (acidic). The sourness varies between cultivars and some sweet tamarind ones have almost no acidity when ripe.{{cn|date=July 2025}}

Tamarind pulp is the most common part of the tamarind plant used in [[chutney]]s, curries, and sauces, such as [[Worcestershire sauce]],<ref name="BBCrecipes">{{cite web | title=BBC Food:Ingredients—Tamarind recipes| url=https://www.bbc.co.uk/food/tamarind|work=BBC| access-date=February 23, 2015}}</ref> [[HP Sauce]], some brands of [[barbecue sauce]],<ref>{{Cite web |title=Original Sweet & Thick BBQ Sauce - Products - Heinz |url=https://www.heinz.com/products/00013000007122-original-sweet-thick-bbq-sauce |access-date=2024-03-29 |website=www.heinz.com |language=en-US |archive-date=March 29, 2024 |archive-url=https://web.archive.org/web/20240329024442/https://www.heinz.com/products/00013000007122-original-sweet-thick-bbq-sauce }}</ref><ref>{{Cite web |title=MasterFoods Barbecue Sauce 500mL Ingredients |url=https://www.masterfoods.com.au/products/masterfoods-squeezy-barbecue-sauce-500ml}}</ref> and the traditional [[Sharbat (beverage)|sharbat]] syrup drink.<ref>{{Cite book| publisher = Academic Press| isbn = 978-0-12-803138-4| pages = 403–412|editor1= Sueli Rodrigues |editor2=Ebenezer de Oliveira Silva |editor3=Edy Sousa de Brito | last = Azad| first = Salim| title = Exotic Fruits| chapter = Tamarindo—Tamarindus indica| date = 2018| doi = 10.1016/B978-0-12-803138-4.00055-1}}</ref> Tamarind sweet chutney is common in India and Pakistan as a dressing for many snacks and often served with [[samosa]].<ref>{{cite book | title=The Complete Asian Cookbook| page=88| publisher=Tuttle Publishing| url=https://books.google.com/books?id=Mdfacqx2UaQC&q=%22tamarind%22+pakistan| isbn=978-0-8048-3757-6| date=2006}}</ref>

Across the Middle East, from the [[Levant]] to [[Iran]], tamarind is used in savory dishes, notably meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang.<ref>[http://www.pri.org/stories/2014-07-02/tamarind-sour-secret-syrian-cooking "Tamarind is the 'sour secret of Syrian cooking'"]. PRI. July 2014</ref><ref>{{Cite web|title=Georgian Chicken in Pomegranate and Tamarind Sauce Recipe
| author1= Phyllis Glazer | author2= Miriyam Glazer | author3= Joan Nathan | url-access= subscription
|url=https://cooking.nytimes.com/recipes/11849-georgian-chicken-in-pomegranate-and-tamarind-sauce|access-date=2023-02-07|website=NYT Cooking|language=en-US}}</ref> During [[Ramadan]], tamarind is used to prepare a traditional beverage known as "[[Tamr hindi|tamr-hindi]]," which is particularly popular in the [[Levant]] region. The drink is made by boiling tamarind paste in water, sweetening it with sugar, and then straining the mixture. In some variations, [[rosewater]] and [[lemon juice]] are added to enhance its flavor. Street vendors play a significant role in distributing this beverage, carrying large copper pots filled with the juice on their backs. They typically arrange numerous cups around their waist to conveniently serve the drink to passersby in the streets.<ref>[https://www.middleeasteye.net/discover/ramadan-five-drinks-thirst-quenching-middle-east Ramadan: Five thirst-quenching drinks from across the Middle East], Nur Ayoubi, 4 April 2022, [[Middle East Eye]]</ref>

Tamarind has been integrated into [[kosher]] and [[Jewish cuisine]] across several diasporas, beginning with its introduction to the [[Middle East]] via Jewish merchants on the [[Silk Road]] in the [[7th century]]. Syrian Jews prepare tamarind syrup, known as ou or ouc, by soaking, straining, and boiling the fruit pulp with sugar and lemon, using it in dishes such as yebra (stuffed grape leaves), bazargan (bulgur salad), [[keftes]] (sweet-sour meatballs), and laham b'ajeen (meat flatbread). In [[India]], Baghdadi, [[Cochin]], and [[Bene Israel]] Jews use tamarind in regional recipes like bamia khutta, mahmoora, tamarind rice, and lamb with red chilies. [[Syrian Jewish]] communities in [[Mexico]] have adapted tamarind-based dishes with local ingredients, exemplified by chicken with tamarind, [[apricots]], and [[chipotle]]. In contemporary [[Israel]], tamarind juice has gained popularity beyond traditional communities, aided by commercial offerings like [[Prigat]]'s seasonal releases during [[Ramadan]].<ref>{{cite news |last=Gavin |first=Paola |title=The Joys of Tamarind |url=https://www.tabletmag.com/sections/food/articles/joys-of-tamarind |work=Tablet Magazine |date=December 1, 2021 |access-date=July 9, 2025}}</ref>{{Unreliable source?|date=July 2025}}<ref>{{cite web |last=Myerson |first=Rachel |title=Tracing the Jewish History of Tamarind, From India to Syria and Beyond |url=https://www.myjewishlearning.com/the-nosher/tracing-the-jewish-history-of-tamarind-from-india-to-syria-and-beyond/ |website=The Nosher |date=February 2, 2023 |access-date=July 9, 2025}}</ref>{{Unreliable source?|date=July 2025}}

In the Philippines, the whole fruit is used as one of the souring agents of the sour soup ''[[sinigang]]'' (which can also use other sour fruits), as well as another type of soup called ''[[sinampalukan]]'' (which uses tamarind leaves).<ref name="Fernandez">{{cite book |last1=Fernandez |first1=Doreen G. |title=Tikim: Essays on Philippine Food and Culture |date=2019 |publisher=BRILL |isbn=978-90-04-41479-2 |page=33}}</ref> The fruit pulp is cooked in sugar and salt to make ''[[champóy na sampalok]]'' (or simply "sampalok candy"), a traditional tamarind candy.<ref name="tl">{{cite web |title=Tsampoy |url=https://www.tagaloglang.com/tsampoy/ |website=Tagalog Lang |access-date=November 1, 2021}}</ref> Indonesia also has a similarly sour, tamarind-based soup dish called [[sayur asem]].{{cn|date=July 2025}}

In Sri Lanka, tamarind pulp has been used as a lime alternative, and in Senegal, the pulp is mixed with sugar to produce sweet meats known as 'bengal'.<ref name="El-Siddig" /> In India, tamarind pulp is made into a juice used in the preservation of fish, and in many countries of East Africa, the pulp is used in the making of a dish called ''ugali'' (a type of maize flour porridge).<ref name=":441" />

Tamarind seeds need to be soaked and boiled in water before they are edible.<ref name=":413">{{Cite journal|last1=De Caluwé|first1=Emmy|last2=Halamová|first2=Kateřina|last3=Van Damme|first3=Patrick|date=2010-02-08|title=''Tamarindus indica'' L. – A review of traditional uses, phytochemistry and pharmacology|journal=Afrika Focus|volume=23|issue=1|doi=10.21825/af.v23i1.5039|doi-access=free|hdl=1854/LU-990834|hdl-access=free}}</ref> The seeds are commonly used in jellies, marmalades and jams because they contain pectin which gives them jelly-forming properties, and have been used as a stabilizer to make cheese, ice cream and mayonnaise.<ref name="El-Siddig" /><ref name=Morton/> In Indonesia, after the seeds have been roasted, they are consumed as a snack accompanied with salt and grated coconut and in Thailand tamarind seeds are used as a coffee alternative.<ref name=Morton/>

The leaves and bark are also edible, and the seeds can be cooked to make safe for consumption.<ref>{{Cite book |title=The Complete Guide to Edible Wild Plants |publisher=[[Skyhorse Publishing]] |author=[[United States Department of the Army]] |year=2009 |isbn=978-1-60239-692-0 |location=New York |page=101 |language=en-US |oclc=277203364}}</ref> Blanched, tender tamarind leaves are used in a [[Burmese salads|Burmese salad]] called ''magyi ywet thoke'' ({{Lit|tamarind leaf salad}}), a salad from [[Upper Myanmar]] that features tender blanched tamarind leaves, garlic, onions, roasted peanuts, and pounded dried shrimp.<ref>{{Cite book |last1=Richmond |first1=Simon |last2=Eimer |first2=David |last3=Karlin |first3=Adam |last4=Louis |first4=Regis St |last5=Ray |first5=Nick |date=2017 |title=Myanmar (Burma) |publisher=Lonely Planet |url=https://books.google.com/books?id=za9kvgAACAAJ |isbn=978-1-78657-546-3 |language=en}}</ref> Tamarind seeds contain high levels of [[protein]] (26.9 grams per 100 grams) and oil (10.9 grams per 100 grams) and in some countries, tamarind seeds are used as an [[Emergency rations|emergency food]] because of their high protein levels.<ref name="El-Siddig" /><ref name=":441">{{Citation|last1=Paull|first1=R. E.|chapter=Other African fruit: tamarind, marula and ackee|pages=223–254|publisher=CABI|last2=Duarte|first2=O.|title=Tropical fruits, Volume 2|year=2012|doi=10.1079/9781845937898.0223|isbn=978-1-84593-789-8}}</ref> The leaves of the tamarind plant are high in calcium and protein and have been consumed by domestic animals and wild animals, including elephants, as a fodder.<ref name="El-Siddig" />

=== Seed oil and kernel powder ===
Tamarind seed oil is made from the kernel of tamarind seeds.<ref>[http://www.agriculturalproductsindia.com/seeds/seeds-tamarind-seeds.html Tamarind Seeds] {{Webarchive|url=https://web.archive.org/web/20210202233508/http://www.agriculturalproductsindia.com/seeds/seeds-tamarind-seeds.html |date=February 2, 2021 }}. agriculturalproductsindia.com</ref> The kernel is difficult to isolate from its thin but tough shell (or ''testa''). It has a similar consistency to linseed oil, and can be used to make paint or varnish.<ref>{{usurped|1=[https://web.archive.org/web/20200812195213/http://proseanet.org/prosea/e-prosea_detail.php?frt=&id=1550 PROSEA]}}</ref>

Tamarind kernel powder is used as [[Sizing#Textile warp sizing|sizing]] material for textile and jute processing, and in the manufacture of industrial gums and adhesives.<ref name=Morton/>

Tamarind seeds are used in the production of tamarind kernel powder which is used as a sizing agent in the textile industry because of its ability to absorb water and swell up, in India, tamarind kernel powder has also been used as a sizing agent in the production of cotton.<ref name=":413" /> In Bengal, tamarind seeds are used in the production of an oil used in varnishes.<ref name="El-Siddig" /> leaves and flowers are used as a setting agent for dyes.<ref name=Morton/><ref name="El-Siddig" />
{| class="wikitable" style="float:left; margin-right:1em;"
|+ {{nowrap|Composition of tamarind seed kernel}}
|-
!Composition||Original||De-oiled
|-
|Oil||7.6%||0.6%
|-
|Protein||7.6%||19.0%
|-
|Polysaccharide||51.0%||55.0%
|-
|Crude fiber||1.2%||1.1%
|-
|Total ash||3.9%||3.4%
|-
|Acid insoluble ash||0.4%||0.3%
|-
|Moisture||7.1%||
|-
| colspan="3" style="font-size:80%" |The fatty acid composition of the oil is [[linoleic]] 46.5%, [[oleic]] 27.2%,<br /> and [[saturated fatty acids]] 26.4%. The oil is usually bleached after refining.
|}
{| class="wikitable" style="float:left; margin-right:1em;"
|+ {{nowrap|Fatty acid composition of tamarind kernel oil}}
|-
!Fatty acid||(%) Range reported
|-
|[[Lauric acid]] (C12:0)||tr-0.3
|-
|[[Myristic acid]] (C14:0)||tr-0.4
|-
|[[Palmitic acid]] (C16:0)||8.7–14.8
|-
|[[Stearic acid]] (C18:0)||4.4–6.6
|-
|[[Arachidic acid]] (C20:0)||3.7–12.2
|-
|[[Lignoceric acid]] (C24:0)||4.0–22.3
|-
|[[Oleic acid]] (C18:1)||19.6–27.0
|-
|[[Linoleic acid]] (18:2)||7.5–55.4
|-
|[[Linolenic acid]] (C18:3)||2.8–5.6
|}
{{clear}}

=== Folk medicine ===
In [[Southeast Asia]], tamarind fruit is used as a [[poultice]] applied to the foreheads of people with fevers.<ref name="Doughari" /> The fruit exhibits [[laxative]] effects for relief of [[constipation]].<ref>{{cite journal |last1=Havinga |first1=Reinout M. |last2=Hartl |first2=Anna |last3=Putscher |first3=Johanna |last4=Prehsler |first4=Sarah |last5=Buchmann |first5=Christine |last6=Vogl |first6=Christian R. |date=February 2010 |title=''Tamarindus indica'' L. (Fabaceae): Patterns of Use in Traditional African Medicine |journal=Journal of Ethnopharmacology |volume=127 |issue=3 |pages=573–588 |doi=10.1016/j.jep.2009.11.028 |pmid=19963055}}</ref><ref>{{cite journal |last1=Panthong |first1=A |last2=Khonsung |first2=P |last3=Kunanusorn |first3=P |last4=Wongcome |first4=T |last5=Pongsamart |first5=S |date=July 2008 |title=The laxative effect of fresh pulp aqueous extracts of Thai Tamarind cultivars |journal=Planta Medica |volume=74 |issue=9 |doi=10.1055/s-0028-1084885|bibcode=2008PlMed..7484885P }}</ref><ref name=":440">{{Citation|last=Lim|first=T. K.|title=Edible Medicinal and Non-Medicinal Plants|chapter=''Tamarindus indica''|date=2011-11-06|pages=879–905|publisher=Springer Netherlands|doi=10.1007/978-94-007-1764-0_95|isbn=978-94-007-1763-3}}</ref> [[Extract]]s of steamed and sun-dried old tamarind pulp (''asem kawa'') in [[Java]] are used to treat skin problems, like rashes and irritation; one traditional practice indicated tamarind could be ingested after dilution for use as an [[abortifacient]].<ref name=Heyne/>

Different parts of the tamarind plant have been used globally for other purposes in folk medicine.<ref name="El-Siddig" /> In the northern parts of Nigeria, the roots of the tamarind plant are thought to be useful for treating leprosy, and in America, tamarind pulp is considered in folk medicine to be a laxative and used for alleviating sunstroke and sore throats.<ref name=":441" /><ref>{{Cite journal|last1=Ojo|first1=James Adebayo|last2=Omoloye|first2=Adebayo Amos|date=2015|title=Life History of the Tamarind Weevil, Sitophilus linearis (Herbst) (Coleoptera: Curculionidae), on Tamarind Seed|journal=Journal of Insects|language=en|volume=2015|pages=1–5|doi=10.1155/2015/429579|issn=2356-7465|doi-access=free}}</ref> In Thailand, the pulp has been transformed into a tablet in the belief it can reduce excess weight, and in Brazil, the pulp is used for its supposed hydrating effects.<ref name="El-Siddig" /> Tamarind seeds have been used in powdered form to possibly aid dysentery in India and Cambodia, and in Ethiopia, softened tamarind seeds are used as a possible treatment for parasitic worms.<ref name="El-Siddig" /><ref>{{Cite journal|last1=Havinga|first1=Reinout M.|last2=Hartl|first2=Anna|last3=Putscher|first3=Johanna|last4=Prehsler|first4=Sarah|last5=Buchmann|first5=Christine|last6=Vogl|first6=Christian R.|date=2010-02-17|title=Tamarindus indica L. (Fabaceae): Patterns of use in traditional African medicine|journal=Journal of Ethnopharmacology|volume=127|issue=3|pages=573–588|doi=10.1016/j.jep.2009.11.028|pmid=19963055|issn=0378-8741}}</ref>

=== Woodworking ===
Tamarind wood is used to make furniture, boats (as per [[Rumphius]]) carvings, turned objects such as [[Mortar and pestle|mortars and pestles]], chopping blocks, and other small specialty wood items like [[kris]]es.<ref name=Heyne/> Tamarind heartwood is reddish brown, sometimes with a purplish hue. The heartwood in tamarind tends to be narrow and is usually only present in older and larger trees. The pale yellow sapwood is sharply demarcated from the heartwood. Heartwood is said to be durable to very durable in decay resistance, and is also resistant to insects. Its sapwood is not durable and is prone to attack by insects and [[fungi]] as well as [[spalting]]. Due to its density and interlocked grain, tamarind is considered difficult to work. Heartwood has a pronounced blunting effect on cutting edges. Tamarind turns, glues, and finishes well. The heartwood is able to take a high natural polish.<ref>{{cite web |title=Tamarind |url=http://www.wood-database.com/tamarind/ |access-date=22 December 2016 |website=The Wood Database}}</ref>

=== Metal polish ===
In homes and temples, especially in [[Buddhist]] Asian countries including [[Myanmar]], the fruit pulp is used to polish brass shrine statues and lamps, and copper, brass, and bronze utensils.<ref>{{Cite book |last=McGee |first=Joah |title=The Golden Path |publisher=Pariyatti Publishing |year=2015 |isbn=978-1-68172-013-5 |language=en}}</ref>

=== Research ===
[[Lupeol]], [[catechin]]s, [[epicatechin]], [[quercetin]], and [[isorhamnetin]] are present in the leaf [[extract]].<ref>{{cite journal|title=Two triterpenes lupanone and lupeol isolated and identified from Tamarindus indica linn. |journal=Pakistan Journal of Pharmaceutical Sciences|volume=20|issue=2|pages=125–7|pmid=17416567|year=2007|last1=Imam|first1=S.|last2=Azhar|first2=I.|last3=Hasan|first3=M. M.|last4=Ali|first4=M. S.|last5=Ahmed|first5=S. W.}}</ref> Ultra-[[high-performance liquid chromatography]] analyses revealed that tamarind seeds contained [[catechin]]s, [[procyanidin B2]], [[caffeic acid]], [[ferulic acid]], [[chloramphenicol]], [[myricetin]], [[Morin (flavonol)|morin]], quercetin, [[apigenin]] and [[kaempferol]].<ref>{{Cite journal |doi=10.1186/s12906-015-0963-2|pmid=26683054|pmc=4683930|year=2015|last1=Razali|first1=N.|title=Polyphenols from the extract and fraction of ''T. indica'' seeds protected HepG2 cells against oxidative stress|journal=BMC Complementary and Alternative Medicine|volume=15|article-number=438|last2=Mat Junit|first2=S.|last3=Ariffin|first3=A.|last4=Ramli|first4=N. S.|last5=Abdul Aziz|first5=A. |doi-access=free }}</ref>

==Cultivation==
Seeds can be [[scarification (botany)|scarified]] or briefly boiled to enhance [[germination]]. They retain their germination capability for several months if kept dry.<ref name=Morton/>

Tamarind is a traditional food plant in Africa. Although not grown on a large-scale commercial basis,<ref name="El-Siddig" /> it has the potential to improve nutrition, boost food security, foster rural development, and support sustainable land care.<ref>{{cite book |url=https://nap.nationalacademies.org/catalog/11879/lost-crops-of-africa-volume-iii-fruits |title=Lost Crops of Africa |date=January 25, 2008 |publisher=[[National Academies Press]] |isbn=978-0-309-10596-5 |volume=III: Fruits |chapter=Tamarind |doi=10.17226/11879 |access-date=July 17, 2008 |chapter-url=http://books.nap.edu/openbook.php?record_id=11879&page=149|author=National Research Council|author-link=National Academies of Sciences, Engineering, and Medicine#Program units |location=Washington, DC |pages=149–164}}</ref>

The tree is widely cultivated across India, especially in [[Maharashtra]], [[Chhattisgarh]], [[Karnataka]], [[Telangana]], [[Andhra Pradesh]], and [[Tamil Nadu]]. Extensive tamarind orchards in India produced {{convert|250000|t|abbr=off}} annually in the late 20th century.<ref name=Morton/> It has long been [[Naturalisation (biology)|naturalized]] in Indonesia, Malaysia, Sri Lanka, the Philippines, the Caribbean, and Pacific Islands.<ref name=Morton/> Thailand has the largest plantations of the [[ASEAN]] nations, followed by Indonesia, Myanmar, and the Philippines. In parts of Southeast Asia, tamarind is called ''asam''.<ref>{{cite web |title=Asam or Tamarind tree (Tamarindus indica) on the Shores of Singapore |url=http://www.wildsingapore.com/wildfacts/plants/coastal/tamarindus/indica.htm |access-date=14 April 2018 |website=www.wildsingapore.com}}</ref> 

In the United States, it is a large-scale crop introduced for commercial use (second in net production quantity only to India), mainly in southern states, notably south Florida, and as a shade tree, along roadsides, in dooryards and in parks.<ref name="UN_FAO">{{cite web |title=Food and Agriculture Organization of the United Nations |url=http://www.fao.org/teca}}</ref>

===Horticulture===
Throughout South Asia and the tropical world, tamarind trees are used as ornamental and garden plantings. Commonly used as a [[bonsai]] species in many Asian countries, it is also grown as an indoor bonsai in temperate parts of the world.<ref name="Ma-Ke_Tamarindus indica">{{cite web |last=D'Cruz |first=Mark |title=''Tamarindus indica'': Tamarind - Indian tamarind - kily tree - Imli |url=http://makebonsai.com/guide/bonsailink.asp?quicklink=5064&name=Tamarindus_indica |archive-url=https://web.archive.org/web/20120514031402/http://www.makebonsai.com/guide/bonsailink.asp?quicklink=5064&name=Tamarindus_indica |archive-date=May 14, 2012 |access-date=August 19, 2011 |website=myBonsaiCareGuide |location=Hounslow, UK |publisher=Mǎ-kè Bonsai}}</ref>

==In dogs==
Tamarind is toxic to dogs. The symptoms &ndash; which may include vomiting or diarrhea within 6–12 hours of ingestion, lethargy, dehydration or [[acute kidney injury]] &ndash; and proposed mechanism (via [[tartaric acid]]) are the same as in [[grape toxicity in dogs]].<ref>{{cite web |title=Grape, Raisin, and Tamarind (''Vitis'' spp, ''Tamarindus'' spp) Toxicosis in Dogs |url=https://www.merckvetmanual.com/toxicology/food-hazards/grape-raisin-and-tamarind-vitis-spp-tamarindus-spp-toxicosis-in-dogs |website=[[Merck Veterinary Manual]]|date=September 2024 |last=Hayes |first=Cristine |location=Rahway, NJ |publisher=[[Merck & Co.]] |url-status=deviated |archive-url=https://web.archive.org/web/20250624045530/https://www.merckvetmanual.com/toxicology/food-hazards/grape-raisin-and-tamarind-vitis-spp-tamarindus-spp-toxicosis-in-dogs |archive-date=2025-06-24 |access-date=2025-07-06}}</ref>

==References==
{{Reflist}}

==External links==
* {{Commons category-inline|Tamarindus indica}}
* SEA Hand Book-2009: Published by The Solvent Extractors' Association of India
* [http://www.westafricanplants.senckenberg.de/root/index.php?page_id=14&id=1535 ''Tamarindus indica''] in Brunken, U., Schmidt, M., Dressler, S., Janssen, T., Thiombiano, A. & Zizka, G. 2008. West African plants – A Photo Guide.
* {{Cite EB1911|short=x|wstitle=Tamarind}}
* {{Cite NSRW|short=x|wstitle=Tamarind}}

{{Herbs & spices}}
{{Non-timber forest products}}
{{Taxonbar|from1=Q80235|from2=Q14566708}}

[[Category:Detarioideae]]
[[Category:Fruits originating in Africa]]
[[Category:Edible legumes]]
[[Category:Medicinal plants]]
[[Category:Sour fruits]]
[[Category:Tropical fruit]]
[[Category:Spices]]
[[Category:Indian spices]]
[[Category:Trees of Africa]]
[[Category:Non-timber forest products]]
[[Category:Plants described in 1753]]