Botanical Name: Tamarindus indica L.
Family: Fabaceae
Common name: Tamarind
Vernacular/Local name: Chinch
Diagnostic characters: Large evergreen, slow-growing tree. Bark rough with vertical fissures. Leaves pinnately compound. Flowers yellowish with red streaks. Fruits curved, brown when mature, containing sticky acidic pulp with hard brown seeds.
Phenology: June – March
Etymology: Genus Tamarindus is derived from tamar-hindi = “Indian date,†referring to the date-like appearance of the fruit. Species indica refers to its origin in India.
Uses:
- Fruit pulp is used as souring agent in curries, chutneys, sauces, and jams.
- Seeds are roasted and eaten.
- Seeds are also known for diabetes management.
- Seed polysaccharide (tamarind seed gum) used as stabilizer, thickener in food and pharmaceutical industries.
- Wood is used for furniture.
- Also used as soil stabilizer and for windbreaks.
References:
Orwa C., Mutua A., Kindt R., Jamnadass R., Anthony S. (2009). Agroforestree database: a tree reference and selection guide.
Morton, J.F. (1987). Tamarind. In: Fruits of Warm Climates.
