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Tamarind
Tamarind (Tamarindus indica) is a leguminous tree in the family
Fabaceae indigenous to tropical Africa. The genus Tamarindus is a
Tamarind
monotypic taxon (having only a single species).

The tamarind tree produces pod-like fruit that contains an edible pulp
used in cuisines around the world. Other uses of the pulp include
traditional medicine and metal polish. The wood can be used for
woodworking and tamarind seed oil can be extracted from the seeds. Its
tender young leaves are used in Indian cuisine, especially in Andhra
Pradesh and Telangana.[5] Because of tamarind's many uses, it is
cultivated around the world in tropical and subtropical zones.

Contents
Etymology
Origin and history
Scientific classification
Description
Fruit Kingdom: Plantae
Culinary use (unranked): Angiosperms
Tamarind seed oil
(unranked): Eudicots
Cultivation
Folk medicine (unranked): Rosids
Woodworking
Metal polish Order: Fabales
Horticulture Family: Fabaceae
Research
Subfamily: Detarioideae
See also
Genus: Tamarindus
References
Bibliography L.

External links Species: T. indica

Binomial name
Etymology Tamarindus indica
L. 1753
The name derives from Arabic: ‫ﺗﻤﺮ ھﻨﺪي‬, romanized tamar hindi, "Indian
date". Several early medieval herbalists and physicians wrote tamar indi, Synonyms[2][3][4]
medieval Latin use was tamarindus, and Marco Polo wrote of
tamarandi.[6] Cavaraea Speg. 1916
Cavaraea elegans Speg.
In Colombia, Ecuador, Cuba, Dominican Republic, Guatemala, Mexico,
Peru, Puerto Rico, Venezuela, Italy, Spain, and throughout the 1916[1]
Lusosphere, it is called tamarindo. In those countries it is often used to Tamarindus erythraeus Mattei
make the beverage of the same name. In Timor-Leste it is also called
1908
sukaer. In the Caribbean, tamarind is sometimes called tamón.[7] In the

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Philippines, it is called sampalok or sampaloc in Filipino, and sambag Tamarindus occidentalis

in Cebuano. Tamarind (Tamarindus indica) is sometimes confused with
Gaertn. 1791
"Manila tamarind" (Pithecellobium dulce). While in the same taxonomic
family Fabaceae, Manila tamarind is a different plant native to Mexico Tamarindus officinalis Hook.
and known locally as guamúchili. 1851

Tamarindus somalensis
Origin and history Matteqi 1908

Tamarindus indica is probably indigenous to tropical Africa,[8] but has Tamarindus umbrosa Salisb.
been cultivated for so long on the Indian subcontinent that it is 1796
sometimes reported to be indigenous there.[9] It grows wild in Africa
in locales as diverse as Sudan, Cameroon, Nigeria, Zambia and
Tanzania. 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 BC.[7][10] It is widely distributed
throughout the tropical belt, from Africa to South Asia, northern
Australia, and throughout Oceania, Southeast Asia, Taiwan and
China.

In the 16th century, it was introduced to Mexico, and to a lesser

degree to South America, by Spanish and Portuguese colonists, to the Tamarindus leaves and fruit pod
degree that it became a staple ingredient in the region's cuisine.[11]

Today, India is the largest producer of tamarind.[12] The consumption of tamarind is widespread due to its central role
in the cuisines of the Indian subcontinent, Southeast Asia, and the Americas, especially Mexico.

Description
The tamarind 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. 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).[13]

The evergreen leaves are alternately arranged and pinnately lobed. The leaflets are
bright green, elliptic-ovular, pinnately veined, and less than 5 cm (2.0 in) in
length. The branches droop from a single, central trunk as the tree matures, and
A tamarind seedling
are often pruned in agriculture to optimize tree density and ease of fruit harvest. At
night, the leaflets close up.[13]

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 sapwood.[14]

The tamarind flowers (although inconspicuously), with red and yellow elongated flowers. Flowers are 2.5 cm wide (one
inch), five-petalled, borne in small racemes, and yellow with orange or red streaks. Buds are pink as the four sepals are
pink and are lost when the flower blooms.[15]

Fruit
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.[16][17][18]
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The fruit has a fleshy, juicy, acidulous pulp. It is mature when the flesh is
coloured brown or reddish 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). The seeds are somewhat
flattened, and a glossy brown. 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.[13]

The fruit is harvested by pulling the pod from its stalk. A mature tree may Tamarind pollen grains
be capable of producing up to 175 kg (386 lb) of fruit per year. Veneer
grafting, shield (T or inverted T) budding, and air layering may be used to
propagate desirable cultivars. Such trees will usually fruit within three to
four years if provided optimum growing conditions.[13]

Culinary use
The fruit pulp is edible. The hard green pulp of a young fruit is considered
by many to be too sour, but is often used as a component of savory dishes,
as a pickling agent or as a means of making certain poisonous yams in Tamarind pollen grains
Ghana safe for human consumption.[19] As the fruit matures it becomes
sweeter and less sour (acidic) and the ripened fruit is considered more
palatable. In Western cuisine, it is found in Worcestershire Sauce [20]

and HP Sauce.

Tamarind paste has many culinary uses including a flavoring for

chutnies, curries, and the traditional sharbat syrup drink.[21]
Tamarind sweet chutney is popular in India and Pakistan[22] as a
dressing for many snacks. Tamarind pulp is a key ingredient in
flavoring curries and rice in south Indian cuisine, in the Chigali
lollipop, and in certain varieties of Masala Chai tea. Across the Middle
East, from the Levant to Iran, tamarind is used in savory dishes,
Raw tamarind fruit
notably meat-based stews, and often combined with dried fruits to
achieve a sweet-sour
tang.[23][24] In the Philippines, the
whole fruit is used as an ingredient
in the traditional dish called
sinigang to add a unique sour
taste, unlike that of dishes that use
vinegar instead. Indonesia also has
a similarly sour, tamarind-based
soup dish called sayur asem.
Tamarind balls from Trinidad and
Tamarind paste
Tobago
Tamarind
seed oil Tamarinds, raw
Tamarind seed oil is the oil made from the kernel of Nutritional value per 100 g (3.5 oz)
tamarind seeds.[25] Isolation of the kernel without Energy 239 kcal (1,000 kJ)
the thin but tough shell (or testa) is difficult.
Carbohydrates 62.5 g
Tamarind kernel powder is used as sizing material for
Sugars 57.4
Dietary fiber 5.1 g
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textile and jute processing, and in the manufacture of Fat 0.6 g

industrial gums and adhesives. It is de-oiled to Saturated 0.272 g
stabilize its colour and odor on storage. Monounsaturated 0.181 g
Polyunsaturated 0.059 g
Composition of (%) Protein 2.8 g
Fatty acid Range
tamarind seed kernel Tryptophan 0.018 g
reported
Lysine 0.139 g
Lauric
De-
Composition Original acid tr-0.3 Methionine 0.014 g
oiled
(C12:0) Vitamins Quantity %DV†
Oil 7.6% 0.6%
Myristic Vitamin A equiv. 2 μg 0%
Protein 7.6% acid
19.0% tr-0.4 Vitamin A 30 IU
(C14:0)
Polysaccharide 51.0% 55.0% Thiamine (B1) 0.428 mg 37%
Palmitic Riboflavin (B2) 0.152 mg 13%
Crude fiber 1.2% 1.1%
acid 8.7-14.8
(C16:0) Niacin (B3) 1.938 mg 13%
Total ash 3.9% 3.4%
Pantothenic acid (B5) 0.143 mg 3%
Stearic
Acid insoluble Vitamin B6 0.066 mg 5%
0.4% acid
0.3% 4.4-6.6
ash
(C18:0) Folate (B9) 14 μg 4%
Moisture 7.1% Choline 8.6 mg 2%
Arachidic
acid 3.7-12.2 Vitamin C 3.5 mg 4%
The fatty acid composition of (C20:0)
Vitamin E 0.1 mg 1%
the oil is linoleic 46.5%, oleic Lignoceric Vitamin K 2.8 μg 3%
27.2%, acid 4.0-22.3
(C24:0) Minerals Quantity %DV†
and saturated fatty acids
Oleic acid 19.6- Calcium 74 mg 7%
26.4%. The oil is usually
(C18:1) 27.0 Copper 0.86 mg 43%
bleached after refining.
Linoleic
Iron 2.8 mg 22%
acid 7.5-55.4 Magnesium 92 mg 26%
Fatty acid
(18:2) Phosphorus 113 mg 16%
composition of
Linolenic Potassium 628 mg 13%
tamarind kernel oil
acid 2.8-5.6 Selenium 1.3 μg 2%
(C18:3)
Sodium 28 mg 2%
Zinc 0.1 mg 1%
Other constituents Quantity
Cultivation Water 31.40 g

Seeds can be scarified or briefly boiled to enhance USDA Database (http://ndb.nal.usda.gov/ndb/search/list?qloo

germination. They retain their germination capability kup=09322&format=Full); entry
for several months if kept dry. Units
μg = micrograms • mg = milligrams
The tamarind has long been naturalized in Indonesia,
IU = International units
Malaysia, Sri Lanka, Philippines, the Caribbean, and
†Percentages are roughly approximated using
the Pacific Islands. Thailand has the largest
US recommendations for adults.
plantations of the ASEAN nations, followed by
Source: USDA Nutrient Database (https://ndb.nal.usda.gov/ndb/search/list)
Indonesia, Myanmar, and the Philippines. In parts of
Southeast Asia, tamarind is called asam.[26] It is
cultivated all over India, especially in Maharashtra, Chhattisgarh, Karnataka, Telangana, Andhra Pradesh, and Tamil
Nadu. Extensive tamarind orchards in India produce 275,500 tons (250,000 MT) annually.[13]

In the United States, it is a large-scale crop introduced for commercial use, second in net production quantity only to
India, mainly in the southern states, notably south Florida, and as a shade tree, along roadsides, in dooryards and in
parks.[27]

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A traditional food plant in Africa,

tamarind has the potential to
improve nutrition, boost food
security, foster rural development
and support sustainable
landcare.[28] In Madagascar, its
Tamarind flowers 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.[29]
Tamarind tree on the site of the founding
of Santa Clara, Cuba
Folk medicine
Throughout Southeast Asia, the fruit of the tamarind is used as a poultice applied to foreheads of fever sufferers.[16]
The fruit exhibits laxative effects due to its high quantities of malic acid, tartaric acid, and potassium bitartrate. Its use
for the relief of constipation has been documented throughout the world.[30][31]

Woodworking
Tamarind lumber is used to make furniture, carvings, turned objects such as mortars and pestles, chopping blocks,
and other small specialty wood items. 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.[32]

Metal polish
In homes and temples, especially in Buddhist Asian countries, the fruit pulp is used to polish brass shrine statues and
lamps, and copper, brass, and bronze utensils. The copper alone or in brass reacts with moist carbon dioxide to gain a
green coat of copper carbonate. Tamarind contains tartaric acid, a weak acid that can remove the coat of copper
carbonate. Hence, tarnished copper utensils are cleaned with tamarind or lime, another acidic fruit.[7]

Horticulture
Throughout South Asia and the tropical world, tamarind trees are used as ornamental, garden, and cash crop
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.[33]

Research
In hens, tamarind has been found to lower cholesterol in their serum, and in the yolks of the eggs they laid.[34][35] Due
to a lack of available human clinical trials, there is insufficient evidence to recommend tamarind for the treatment of
hypercholesterolemia or diabetes.[36] Different parts of tamarind (T. indica) are recognized for their various medicinal
properties. A previous study reported that the seed, leaf, leaf veins, fruit pulp and skin extracts of tamarind possessed
high phenolic content and antioxidant activities.[37] The presence of lupanone and lupeol,[38] catechin, epicatechin,
quercetin and isorhamnetin [39] in the leaf extract could have contributed towards the diverse range of the medicinal
activities. On the other hand, ultra-high performance liquid chromatography (UHPLC) analyses revealed that

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tamarind seeds contained catechin, procyanidin B2, caffeic acid, ferulic acid, chloramphenicol, myricetin, morin,
quercetin, apigenin and kaempferol.[40] The treatment of tamarind leaves on liver HepG2 cells significantly regulated
the expression of genes and proteins involved with consequential impact on the coagulation system, cholesterol
biosynthesis, xenobiotic metabolism signaling and antimicrobial response. [41]

See also
Historical tamarind

References
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Kew and the Missouri Botanical Garden. 2013. Retrieved February 28, 2017.
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Names, Eponyms, Synonyms, and Etymology (https://www.crcpress.com/CRC-World-Dictionary-of-Medicinal-and
-Poisonous-Plants-Common-Names-Scientific/Quattrocchi/p/book/9781482250640). Boca Raton, Louisiana: CRC
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icklink=5064&name=Tamarindus_indica). Ma-Ke Bonsai. Retrieved August 19, 2011.
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ull). Poultry Science. 86 (4): 714–719. doi:10.1093/ps/86.4.714 (https://doi.org/10.1093%2Fps%2F86.4.714).
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Narawane SP 1991 Success stories of Multi-purpose tree species production by small farmers in NG Hedge and
JN Daniel eds, Multi-purpose tree species production by small farmers, proceedings of the National Workshop.
January 28–31, 1991 Pune, India.
James Rennie: 1834. Alphabet of medical botany (https://books.google.com/books?id=8YMfAAAAYAAJ&pg=PA4
48&dq=Tamarindus+indica&as_brr=1#v=onepage&q=Tamarindus%20indica&f=true). Orr and Smith, 1834. 152
page 77. Google Books
George Spratt, 1830. Flora Medica (https://books.google.com/books?id=02cFAAAAQAAJ&dq=Tamarindus+indica
&lr=&as_brr=1&source=gbs_navlinks_s): containing coloured delineations of the various medicinal plants
admitted into the London, Edinburgh, and Dublin pharmacopœias; with their natural history, botanical
descriptions, medical and chemical properties, Together with a Concise Introduction to Botany; a Copious
Glossary of Botanical Terms; and a List of Poisonous Plants. Callow and Wilson, 1830. Google Books.
Nurhanani Razali, Sarni Mat-Junit, Amirah Faizah Abdul- Muthalib, Senthilkumar Subramaniam, Azlina Abdul-
Aziz. Effect of various solvents on the extraction of antioxidant phenolics from the leaves, seeds, veins and skins
of Tamarindus indica L. Food Chemistry 2012, 131(2), 441-448.
Nurhanani Razali, Sarni Mat Junit, Azhar Ariffin, Nur Siti Fatimah Ramli and Azlina Abdul Aziz. Polyphenols from
the extract and fraction of T. indica seeds protected HepG2 cells against oxidative stress. BMC Complementary
and Alternative Medicine (2015), 15:438 DOI: 10.1186/s12906-015- 0963-2
Imam S, Azhar I, Hasan MM, Ali MS, Ahmed SW. 2007. Two triterpenes lupanone and lupeol isolated and
identified from Tamarindus indica linn. Pakistan Journal of Pharmaceutical Sciences 20(2):125–127.
Nurhanani Razali, Azlina A Aziz and Sarni M Junit. Gene expression profiles in human HepG2 cells treated with
extracts of the Tamarindus indica fruit pulp. Genes and Nutrition (2010) 5:331-341

External links
SEA Hand Book-2009: Published by The Solvent Extractors' Association of India
Tamarindus indica (http://www.westafricanplants.senckenberg.de/root/index.php?page_id=14&id=1535) in
Brunken, U., Schmidt, M., Dressler, S., Janssen, T., Thiombiano, A. & Zizka, G. 2008. West African plants – A
https://en.wikipedia.org/wiki/Tamarind 8/9
7/15/2019 Tamarind - Wikipedia

Photo Guide.
"Tamarind" (https://en.wikisource.org/wiki/1911_Encyclop%C3%A6dia_Britannica/Tamarind). Encyclopædia
Britannica (11th ed.). 1911.
"Tamarind" (https://en.wikisource.org/wiki/The_New_Student%27s_Reference_Work/Tamarind). The New
Student's Reference Work (https://en.wikisource.org/wiki/The_New_Student%27s_Reference_Work). 1914.

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