16 May 2019

TAMARIND is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is a 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. Because of tamarind’s many uses, it is cultivated around the world in tropical and subtropical zones.
The fruit is an indehiscent legume, sometimes called a pod, 12 to 15 cm in length, with a hard, brown shell. 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. The fruit is harvested by pulling the pod from its stalk. A mature tree may be capable of producing up to 175 kg 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~16.jpg