4851 x 3638 px | 41,1 x 30,8 cm | 16,2 x 12,1 inches | 300dpi
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Tamarind seed, the tamarind belongs to the pea family, Leguminosae or Fabaceae. Its scientific name is TAMARINDUS INDICA. Common Name TAMARIND. Genus Species Tamarindus indica. Family Fabaceae. Origin East Africa. Cultivated India, Southeast Asian, West Indies. Tamarind is a large evergreen tree that grows in the tropics. It is native to Asian and, probably, to Africa. The tree may grow 75 feet(23 meters) tall. It ha leaves that consist of 10-18 pairs of leaflets and small, pale yellow flowers. The tamarind tree produces brown pods that are 2 to 6 inches(5 to 16 centimeters) long. The pods contain an acidic pulp that may be eaten fresh or used to make jams, sauces, syrups, and drinks. The seeds of the tamarind may be roasted and eaten. The tamarind grown as a shade tree. In India, Thailand, Southern Europe and Latin America, tamarind is a popular cooking and condiment flavor. The tree originated in Africa, but now it is cultivated mainly in South India and in the Caribbean. Various preparations are exported, including juices, jams and pastes. The sour fruit pulp contains tartaric acid; its taste goes well with meat and vegetable dishes, and it is used in marinades, vindaloos, curries, chutneys and Worcestershire sauce. It is also used in drinks and in refreshing confectionary preparations. In Indian traditional medicine, tamarind had many indications, including its use as a digestive, laxative, tonic, antihelminthic, antipyretic, and astringent. It is favored for wound treatment, sore throat, urinary problems, gonorrhea, ulcers, liver disease and so on. Interestingly, it is recommended as a polish for brass and copper. See a list of spices by Taste and Hotness. The spice is the ripe fruit or pulp of the pods of Tamarindus indica. Mulshi, Pune, Maharashtra, India.
