Tamarind Tree Facts

Native Background

• The tree most likely originated in central and east Africa and Madagascar, but some researchers theorize that the tree is actually native to India and was taken to Africa by the Persian and Arab traders. The name comes from Arabic meaning the date of India. The fruit is so named for the resemblance of the pods to dried dates.

Fruit Production and Use

• Tamarind comes in sweet and sour varieties, with the sour varieties making up about 95 percent of the global tamarind production. India is the leading producer in Asia. Thailand follows India in production but produces more of the sweet varieties. Tamarind fruit has the highest level of tartaric acid among all fruits. The fruit is used in the production of sauces, processed foods, syrups, preserves, pickles, beverages and curries. Tender fruit is cooked and used as a vegetable. The fruit may have medicinal value for fever reduction, intestinal disorders and prevention of scurvy; it is also used in blood-sugar-reducing medications.

Description

• Tamarind tree grows anywhere from 80 to 100 feet tall with a spread of nearly 40 feet and a trunk diameter of up to 25 feet. The drooping branches with feathery, bright green foliage are highly resistant to strong winds. The pinnate leaves are 3 to 6 inches long and made up of 10 to 20, 1/2- to 1-inch-long leaflets that fold in the dark. The rough tree bark is fissured and dark gray.

Fruit

• The fruit grows in the form of bulging, irregularly shaped beanlike pods measuring between 2 and 7 inches long and 1 to 1 3/4 inches wide. A single tree may contain mature pods of varying sizes. Young fruit is tender and green with an acidic, white flesh. With maturity, the pods develop a firm, velvety skin and a cinnamon-brown color. The pulp in the mature fruit is reddish-brown in color. Dried pods have brittle skin. Each pod contains one to 12, black, hard, 1/2-inch seeds.