Tamarindus Indica

Scientific Name: Tamarindus indica

Common Name: tamarind

Symbol: TAIN2

Category: Dicot

Genus: Tamarindus

Family: Fabaceae

Family Common Name: Pea family

Order: Fabales

Class: Magnoliopsida

Subkingdom: Tracheobionta

Kingdom: Plantae

Duration: Perennial

Growth Habit: Tree

Native Status: L48 (I), PR (I), VI (I)

Flower Color: Yellow

Flower Conspicuous: Yes

Foliage Color: Green

Foliage Texture: Medium

Fruit Color: Red

Edible: No

Tamarind leaves and seed pod detail

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Scientific Name: Tamarindus indica

Common Name(s): Tamarind

Edible: yes

Medicinal: no

Parts Used: stem, fruit

Logos 13 Aug, 2008	Description: The tamarind is a large, densely branched tree, up to 25 meters tall. Its has pinnate leaves (divided like a feather) with 10 to 15 pairs of leaflets.
Current Rating: 0.0000

Logos 13 Aug, 2008	Habitat and Distribution: The tamarind grows in the drier parts of Africa, Asia, and the Philippines. Although it is thought to be a native of Africa, it has been cultivated in India for so long that it looks like a native tree. It is also found in the American tropics, the West Indies, Central America, and tropical South America.
Current Rating: 0.0000

Logos
13 Aug, 2008

Edible Parts: The pulp surrounding the seeds is rich in vitamin C and is an important survival food. You can make a pleasantly acid drink by mixing the pulp with water and sugar or honey and letting the mixture mature for several days. Suck the pulp to relieve thirst. Cook the young, unripe fruits or seedpods with meat. Use the young leaves in soup. You must cook the seeds. Roast them above a fire or in ashes. Another way is to remove the seed coat and soak the seeds in salted water and grated coconut for 24 hours, then cook them. You can peel the tamarind bark and chew it.

Current Rating: 0.0000

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Tamarindus indica

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