Tamarindus indica L. is a long-lived, multipurpose, evergreen tree belonging to the Fabaceae family, originating in tropical Africa but now naturalized throughout the tropics. It is highly valued for its edible pods, medicinal properties, and durable wood.
The tamarind (Tamarindus indica, family Fabaceae) is a long-lived tree with a dense, spreading crown, up to 20 to 30 metres tall, with a short trunk 1 to 2 metres across. Its feathery leaves are made of many small leaflets. It is usually evergreen but loses its leaves in drier regions. The fragrant flowers are followed by pods 5 to 15 cm long, filled with a dark, sticky pulp that is usually sour, though sweet forms exist.
Tamarind is probably native to tropical Africa, although its origin is not fully settled, and it is now grown throughout the tropics. It favours semi-arid woodland, savanna and bush, often near termite mounds or along streams, up to 1,500 metres. It grows slowly, about 60 cm a year as a seedling. Trees begin bearing at 7 to 10 years, give their best yields from about 15 years and can keep fruiting for 200 years. It is grown from seed, cuttings, layering or grafting.
Source: Useful Tropical Plants database (Fern, K.).
Almost all parts of the tree—fruit, leaves, bark, roots, and seeds—are used to treat fever, digestive issues, wounds, skin infections, chest pains, leprosy, and measles, with confirmed antioxidant, antimicrobial, and anti-inflammatory properties.
The pulp is eaten raw or used to flavor soups, stews, sauces, and beverages; tender leaves and flowers are cooked as vegetables, and seeds are roasted or boiled for consumption.
It is considered sacred in some African cultures, used for marking culturally important sites, while its wood serves for furniture, tools, fuel, shade, and windbreaks.
Tamarind is mainly propagated by seeds, which are scarified or boiled to improve germination, and can also be propagated vegetatively through grafting, air layering, or budding to preserve superior fruit traits.