Indian Tamarind Care

Tamarindus indica, otherwise known as Tamarind, is a leguminous tree native to tropical Africa. It is the sole species in the Tamarindus genus and is long-lived. It grows up to 30 m tall and 1-2 m in trunk diameter. It has a dense, spreading, irregularly shaped crown and a short trunk. The bark is rough and gray with checkered pattern. The flowers are fragrant, red and yellow, and elongated. The leaves are evergreen, arranged alternately, pinnately compound, bright green, and elliptical ovular in shape. The fruits are indehiscent brown pods with fleshy pulp, each pod containing one to six glossy brown and somewhat flat seeds. It can be eaten raw or cooked. Mature seeds are dried then toasted or boiled. It can also be ground into flour or roasted as substitute to coffee. Young leaves and flowers are also edible raw or cooked. Tamarind also functions as a medicinal plant. It is used for sores, ulcers, boils, rashes, asthma, amenorrhea, rheumatism, wounds, throat infection, cough, fevers, intestinal worms, conjunctivitis, sprains, measles, urinary problems, scurvy, diarrhea, and dysentery. The seeds are sources of pectin that can be used for sizing textiles. When ground, boiled, and mixed with gum, the seeds produce a strong wood cement. Seed oil is used for paints and varnishes. Fruit pulp, on the other hand, when mixed with sea salt, is used to polish silver, copper, and brass. The leaves yield a red dye. The wood is used for general carpentry, sugar mills, wheels, hubs, wooden utensils, agricultural tools, furniture, etc. It is also ideal for fuel and charcoal. The plant is grown by seeds or cuttings. Growth rate is slow.