Tamarindus indica

Evergreen tree reaching 20m tall with equal spread, growing slowly. Insect-pollinated and capable of nitrogen fixation. Tolerates light sandy, medium loamy, and heavy clay soils with good drainage preference. Adapts to mildly acidic, neutral, and basic pH, including very acid and saline soils. Requires full sun, tolerates drought, and can handle maritime exposure. Hardy to UK zone 10.

Description

A large spreading tree up to 24 m tall. It has a broad dense evergreen crown. In dry areas the tree can lose its leaves. The trunk can be 1 m across. The bark is rough and grey with a checkered pattern. The leaves are carried one after another along the branch. The whole leaf is 6-12 cm long and it is divided into 10-17 pairs of leaflets. These are oblong and without stalks. The whole leaf has a leaf stalk about 15 cm long. The leaflets are 1-2.5 cm long and 4 9 mm wide. They are a dull dark green and with a rounded tip. The flowers are pale yellow with brown markings. The flowers are about 2.5 cm across and hang on long many flowered stalks. The fruit is an oblong thin skinned fleshy capsule. The brown seeds are inside this long rough surfaced, sausage-like fruit. This pod is 6-8 cm long and about 2 cm wide and contracted between the seeds. The pod cracks when mature. It is a legume. The pulp is date like and reddish brown. The seeds are shiny and hard. The pulp of the pods is edible.

Edible Uses

The seedpods can be eaten raw or cooked and have an acid flavour. Harvested when fully grown but still green and tender, they are used as a seasoning and to make juices and paste. The immature pods are eaten fresh with spices, pickled like green mango, or added whole to soups, stews, and sauces; the pods measure 5–15cm long. When fully ripe, the pods contain a sticky paste that can be eaten raw, used to make drinks, jellies, and syrups, or mixed with salt as a favourite curry flavouring in India. This paste is typically quite sour due to its content of tartaric, acetic, and citric acids, though sweet forms exist and are considered a delicacy eaten raw. Mixed with water, the pulp makes a pleasant lemonade-like drink. Mature seeds can be dried, then toasted or boiled with the shell removed, and can also be ground into flour. Roasted seeds serve as a coffee substitute. Young leaves have an agreeably sour flavour and can be eaten raw in salads or cooked alongside blander leaves. Seedlings around 30cm tall are used as a vegetable. Flowers are eaten raw in salads.

Traditional Uses

The pulp of the fruit is edible. It is also used for drinks. The seeds are also edible, cooked. They can be roasted and ground into flour. The outer skin is removed. The young leaves, flowers and young pods are also edible. They are eaten in curries. They are also dried. They are used to make dishes acid. They are used in sauces and chutneys. The young seedlings are also edible.

Medicinal Uses

The bark is astringent and tonic; its ash can be taken internally as a digestive. Incorporated into lotions or poultices, the bark relieves sores, ulcers, boils, and rashes, and can be taken as a decoction against asthma, amenorrhea, and fever. Leaf extracts exhibit antioxidant activity in the liver and are a common ingredient in cardiac and blood-sugar-reducing medicines. Young leaves can be used in fomentation for rheumatism, applied to sores and wounds, or used as a poultice on inflamed joints to reduce swelling and pain. A sweetened leaf decoction is used against throat infections, coughs, fever, and intestinal worms. Filtered hot juice of young leaves and a poultice of the flowers are used for conjunctivitis. Warmed leaves are tied to affected areas to relieve swellings, pains, and sprains, and are also used to bathe sores or to wash those suffering from measles or allergies. Leaves and flowers are made into a sweetened tea given to children as a measles remedy, and were historically used in a preparation drunk in Guyana as a malaria remedy. A decoction of the flower buds is used for children's bedwetting and urinary complaints. The fruit is aperient and laxative; a syrup made from the ripe fruit is taken to maintain digestive health and as a remedy for coughs and chest colds. The flesh of the fruit is eaten to reduce fever and control gastric acid. The fruit pulp can be used as a massage for rheumatism, as an acid refrigerant, a mild laxative, and to treat scurvy. Powdered seeds are given to treat dysentery and diarrhoea. The plant contains pyrazines and thiazoles; the seeds contain polyoses; and the bark yields proanthocyanidin and hordenine.

Distribution

A tropical plant. The tree is cultivated in a number of coastal towns in the tropics as a street tree. It is probably best grown below 800 m altitude in the tropics. It is drought resistant. It cannot stand water-logging. It does well on coastal dunes above high water level. It suits semi-arid areas. It grows in the Sahel. It is salt tolerant. It must be in frost free locations. In Nepal it grows up to about 1200 m altitude. In Kenya it grows from sea level to 1,600 m altitude. It can grow in arid places. It grows in Miombo woodland in Africa. In XTBG Yunnan. It suits hardiness zones 11-12.

Where It Grows

Afghanistan, Africa, Amazon, Andamans, Angola, Antigua and Barbuda, Arabia, Argentina, Asia, Australia, Bahamas, Bahrain, Bangladesh, Belize, Benin, Bhutan, Bolivia, Botswana, Brazil, Brunei, Burkina Faso, Burundi, Cambodia, Cameroon, Cape Verde, Caribbean, Central Africa, Central African Republic, CAR, Central America, Chad, Chile, China, Colombia, Congo DR, Congo R, Cook islands, Costa Rica, Côte d'Ivoire, Cuba, Djibouti, Dominican Republic, East Africa, East Timor, Ecuador, Egypt, El Salvador, Equatorial Guinea, Eritrea, Ethiopia, Fiji, French Guiana, Gambia, Ghana, Grenada, Guam, Guatemala, Guinea, Guinée, Guinea-Bissau, Guyana, Haiti, Hawaii, Himalayas, Honduras, India, Indochina, Indonesia, Iran, Iraq, Ivory Coast, Jamaica, Kenya, Kiribati, Laos, Liberia, Libya, Madagascar, Malawi, Malaysia, Maldives, Mali, Marianas, Marquesas, Martinique, Mauritania, Mediterranean, Mexico, Middle East, Morocco, Mozambique, Myanmar, Nepal, New Caledonia, Nicaragua, Niger, Nigeria, Niue, North Africa, North America, Northeastern India, Oman, Pacific, Pakistan, Panama, Papua New Guinea, PNG, Paraguay, Peru, Philippines, Puerto Rico, Reunion, Rotuma, Sahel, Samoa, Sao Tome and Principe, Saudi Arabia, SE Asia, Senegal, Seychelles, Senegal, Sierra Leone, Sikkim, Socotra, Somalia, South Africa, Southern Africa, South America, South Sudan, Sri Lanka, St. Kitts and Nevis, Sudan, Suriname, Taiwan, Tanzania, Thailand, Timor-Leste, Togo, Tonga, Tuvalu, Uganda, United Arab Emirates, UAE, USA, Vanuatu, Venezuela, Vietnam, West Africa, West Indies, West Timor, Yemen, Zambia, Zimbabwe,

Cultivation

It is found at elevations up to 1,500 metres[298 , 325 , 418 , 774 ]. It grows best in areas where annual daytime temperatures are within the range 20 - 35°c, but can tolerate 12 - 45°c. When dormant, the plant can survive temperatures down to about -3°c, but young growth can be severely damaged at -1°c. The plant is very sensitive to frost. It prefers a mean annual rainfall in the range 800 - 3,000mm, but tolerates 300 - 4,500mm. In India, it is not grown commercially in areas receiving more than 1,900mm of rain a year and in the wet tropics, with over 4,000 mm of rain, flowering and fruit setting is significantly reduced. Regardless of total annual rainfall, a long, well-marked dry season is necessary for fruiting. Plants succeed in a range of soils, though they prefer a well-drained, fertile soil in a sunny position. Often found near the coast and in sandy soils, which suggests it is tolerant of saline conditions. Prefers a pH in the range 5.5 - 6.5, tolerating 4.5 - 8.5. Plants have an extensive root system, which makes them very tolerant of windy conditions (including salt-laden winds) and drought. Growth is generally slow; seedling height increasing by about 60cm annually. Trees commence bearing fruit at 7 - 10 years of age, with maximum yields being obtained from about 15 years onwards. Trees can continue yielding for 200 years. Yields of 200 kilos per tree have been recorded. There are many named forms. The trees respond to coppicing and pollarding. This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby. Flowering Time: Mid Winter. Bloom Color: Rose/Mauve Pale Yellow. Spacing: 4-6 ft. (1.2-1.8 m).

Propagation

Dried seed retains viability for several years at ambient temperatures. Pre-soak seeds for 24 hours in warm water, then sow in a nursery seedbed or containers at 21°C. Around 90% germination is achieved in 40–50 days, and is best when seeds are covered by 1.5cm of loose sandy loam or a loam-and-sand mixture. Seedlings quickly develop a taproot and should not remain in a nursery seedbed for more than 4 months before being moved into containers. Seedlings should reach at least 80cm before being transplanted to their final location at the start of the rainy season, though they can be planted out when 30cm tall. Propagation is also possible from greenwood cuttings, air layering, and grafting.

Other Uses

Tamarind is not highly compatible with other plants due to its dense shade, broad spreading crown, and allelopathic effects. While tested as an agroforestry species in India, its spreading crown limits compatibility, though its dense shade makes it useful for firebreaks as no grass grows beneath the trees. Its deep roots make it storm-resistant and well suited to windbreaks. The over-ripe fruit pulp, sometimes mixed with sea salt, is used to polish silver, copper, and brass. Seeds contain pectin usable for sizing textiles; ground, boiled, and mixed with gum, the seeds produce a strong wood cement. An amber-coloured seed oil resembling linseed oil is suitable for making paints and varnishes and for burning in lamps. Both leaves and bark are rich in tannin; bark tannins can be used in ink or for fixing dyes. The leaves yield a red dye used to give a yellow tint to cloth previously dyed with indigo. The sapwood is light yellow and the heartwood dark purplish-brown — very hard, durable, and strong (specific gravity 0.8–0.9 g/cubic m) — taking a fine polish. The wood is used for general carpentry, sugar mills, wheels, hubs, wooden utensils, agricultural tools, mortars, boat planks, toys, panels, and furniture, and has been traded in North America under the name 'Madeira mahogany'. It provides good firewood with a calorific value of 4,850 kcal/kg and produces excellent charcoal.

Production

It grows very slowly. Trees are long lived. Fruiting is seasonal. The season tends to be April to June. It is about 8-9 months from flowering to ripe fruit. The ripe fruit are often harvested by climbing the tree. It plants are grown for shoots, they are planted closely.

Other Information

It is widely cyltivated. The fruit are sold in markets. It is important in West African diets. In Papua New Guinea only occasionally seen and at present little used.

Notes

There is only one Tamarindus species. It has anticancer properties. Chemical composition: Protein (crude) = 4.8% (dry). Fat = 0.4% (dry). Fibre (crude) = 6.6% (dry). Ash (insoluble) = 3.8% (dry). Carbohydrate (soluble): Starch = 12.7% (dry). Sucrose = 0.4% (dry). D-glucose = 12.7% (dry). D-fructose = 11.1% (dry). Amino acids (g [16g N]-1: Aspartic acid = 6.2g. Threonine = 2.7g. Serine = 3.5g. Glutamic acid = 5.6g. Proline = 33.1g. Glycine = 3.1g. Alanine = 3.1g. Valine = 3.7g. Cysteine = 0.8g. Methionine = 1.0g. Isoleucine = 2.9g. Leucine = 4.3g. Tyrosine = 3.1g. Phenylalanine = 3.7g. Lysine = 3.7g. Histidine = 2.3g. Arginine = 2.5g. Minerals: Sulphur = 0.03% (dry). Potassium = 0.10% (dry). Magnesium = 0.14% (dry). Calcium = 0.26% (dry). Na = 0.01% (dry). K = 1.32% (dry). Zinc = 9mg/kg-1 (dry). Iron = .73mg/kg-1 (dry). Manganese = 2mg/kg-1 (dry). Copper = 5mg/kg-1 (dry). Aluminum = 44mg/kg-1 (dry). Also as Caesalpinaceae. Seeds are rich in flavonoids and antioxidants.

Nutrition

Synonyms

Also Known As

Aganat, Ai-sucaer, Ajagbon, Ambilam, Ambli, Ambran, Amilam, Amlam, Amli, Ampil tum, Ampul, Amyli, Apaderu, Aradeib, Asam jawa, Asam, Assam, Bak kaam som, Bak kaam, Bi qian a si, Bosey, Bwenba, Chich, Chicha, Chinch, Chintachettu, Chintapandu, Chintha, Chintha chigurlu, Chuwa, Chwa, Chwaa, Cwa, Cwaa, Cwao, Daxar, Djabbe, Dogha, Egin, Emli, Enkonge, Enkooge, Epedura, Epeduru, Erdeb, Helen beli, Huli, Hura, Imali, Imbli, Imili, Imlee, Imli, Imly, Indam, Indian date, Jajo dari, Kailemu, Katara, Katra, Kham, Khosuk naan, Kinjam, Kok kham, Konya, Kore, Kumer, Ma-gyi-thi, Maak kaam, Magvi, Maihang, Mak kham, Makam, Mal kham, Mangge, Mboulam, Mbulam, Me, Mkwaju, Mkwazu, Mkwesu, Monkosso, Moti, Moya, Msisi, Mukoge, Mupin, Mussica, Muthithi, Nkwesu, Olmasambrai, Palap, Pulee, Puli, Pusga, Qad, Qiubi-aiazeng, Rach, Raqay, Roka, Rokee, Rooqa, Sampalok, Segentu, Sintachettu, Sitta, Siyambala, Som ma kham, Soob, Tamalini, Tamar, Tamarinde, Tamarindo, Tamarini, Tamarindo, Tamarino, Tamr hindi, Tangkal asam, Tantuli, Tate amilo, Teng-te-re, Tentoi, Tentul, Tentuli, Teteli, Tetul, Tetuli, Theipai, Thengkhleng-khalai, Tintlang, Tintri, Tomi, Tsamia, Tsamiya, Vazhappuli, Wit asem, Yod kaam

References (275)

• Abbiw, D.K., 1990, Useful Plants of Ghana. West African uses of wild and cultivated plants. Intermediate Technology Publications and the Royal Botanic Gardens, Kew. p 42, 46
• ABDELMUTI,
• Acharya K. P. and Acharya, R., 2010, Eating from the Wild: Indigenous knowledge on wild edible plants in Parroha VDC of Rupandehi District, Central Nepal. International Journal of Social Forestry. 3(1):28-48
• Acipa, A. et al, 2013, Nutritional Profile of some Selected Food Plants of Otwal and Ngai Counties, Oyam District, Northern Uganda. African Journal or Food, Agriculture, Nutrition and Development. 13(2)
• Addis, G., Asfaw, Z & Woldu, Z., 2013, Ethnobotany of Wild and Semi-wild Edible Plants of Konso Ethnic Community, South Ethiopia. Ethnobotany Research and Applications. 11:121-141

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