Tamarind Wikipedia. This article is about the tropical plant. For the South American monkey, see Tamarin. Tamarind Tamarindus indica is a leguminoustree 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, which contain an edible pulp that is 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. Because of the tamarinds many uses, cultivation has spread around the world in tropical and subtropical zones. EtymologyeditTamarindus leaves and fruit pod. The name derives from Arabic, romanizedtamar hindi, Indian date. Several early medieval herbalists and physicians wrote tamar indi, medieval Latin use was tamarindus, and Marco Polo wrote of tamarandi. In Colombia, Cuba, Dominican Republic, Mexico, Peru, Puerto Rico, Venezuela, Italy, Spain, and throughout the Lusosphere, it is called tamarindo. In those countries it is often used to make the beverage of the same name. In the Caribbean, tamarind is sometimes called tamn. Tamarind Tamarindus indica is sometimes confused with Manila tamarind Pithecellobium dulce. While in the same taxonomic family Fabaceae, Manila tamarind is a different plant native to Mexico and known locally as guamchili. Tamarindus indica is probably indigenous to tropical Africa,6 but has been cultivated for so long on the Indian subcontinent that it is sometimes reported to be indigenous there,7 where it is known as imli in Hindi Urdu. It grows wild in Africa in locales as diverse as Sudan, Cameroon, Nigeria, and Tanzania. In Arabia, it is found growing wild in Oman, especially Dhofar, where it grows on the sea facing slopes of mountains. It reached South Asia likely through human transportation and cultivation several thousand years BC. It is widely distributed throughout the tropical belt, from Africa to South Asia, northern Australia, and throughout Oceania, Southeast Asia, Taiwan and China. In the 1. 6th century, it was introduced to Mexico, and to a lesser degree to South America, by Spanish and Portuguese colonists, to the degree that it became a staple ingredient in the regions cuisine. Today, India is the largest producer of tamarind. The consumption of tamarind is widespread due to its central role in the cuisines of the Indian subcontinent, Southeast Asia, and the Americas, especially Mexico. DescriptioneditThe tamarind is a long lived, medium growth shrub, which attains a maximum crown height of 1. The crown has an irregular, vase shaped outline of dense foliage. The tree grows well in full sun. It prefers clay, loam, sandy, and acidic soil types, with a high resistance to drought and aerosol salt wind borne salt as found in coastal areas. The evergreen leaves are alternately arranged and pinnately lobed. The leaflets are bright green, elliptic ovular, pinnately veined, and less than 5 cm 2. The branches droop from a single, central trunk as the tree matures, and are often pruned in agriculture to optimize tree density and ease of fruit harvest. At night, the leaflets close up. As a tropical species, it is frost sensitive. Download Agroforestry Manual Pdf' title='Download Agroforestry Manual Pdf' />A comprehensive listing of NSAP publications focused on all aspects of sustainable agriculture and organic farming. CoconutBeverage Crop Cacao Cropping Model 2 variation within the 7080 space between coconut trees in a farm has been known to be highly suitable for a coconut. The pinnate leaves with opposite leaflets give a billowing effect in the wind. Tamarind timber consists of hard, dark red heartwood and softer, yellowish sapwood. The tamarind flowers although inconspicuously, with red and yellow elongated flowers. Flowers are 2. 5 cm wide one inch, five petalled, borne in small racemes, and yellow with orange or red streaks. Buds are pink as the four sepals are pink and are lost when the flower blooms. The fruit is an indehiscentlegume, sometimes called a pod, 1. 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 1. 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 1. 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. Culinary useedit. Tamarind balls from Trinidad and Tobago. The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption. The ripened fruit is considered the more palatable, as it becomes sweeter and less sour acidic as it matures. It is used in desserts, as a jam, blended into juices, or sweetened drinks,1. In Western cuisine, it is found in Worcestershire Sauce. In most parts of India, tamarind extract is used to flavor foods, in curries and traditional dishes,2. India and Pakistan2. Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, as well as in the Chigali lollipop. Across the Middle East, from the Levant to Iran, tamarind is used in savory dishes, notably meat based stews, and often combined with dried fruits to achieve a sweet sour tang. Tamarind seed oileditTamarind seed oil is the oil made from the kernel of tamarind seeds. Isolation of the kernel without the thin but tough shell or testa is difficult. Tamarind kernel powder is used as sizing material for textile and jute processing, and in the manufacture of industrial gums and adhesives. It is de oiled to stabilize its colour and odor on storage. Composition of tamarind seed kernel. Composition. Original. De oiled. Oil. 7. Protein. 7. 61. 9. Polysaccharide. 51. Crude fiber. 1. 21. Total ash. 3. 93. Acid insoluble ash. Moisture. 7. 1The fatty acid composition of the oil is linoleic 4. The oil is usually bleached after refining. Fatty acid composition of tamarind kernel oil. CultivationeditSeeds can be scarified or briefly boiled to enhance germination. Ball Jointed Doll 3D Model. They retain their germination capability for several months if kept dry. The tamarind has long been naturalized in Indonesia, Malaysia, Sri Lanka, Philippines, the Caribbean, and the Pacific Islands. Thailand has the largest plantations of the ASEAN nations, followed by Indonesia, Myanmar, and the Philippines. It is cultivated all over India, especially in Maharashtra, Chhattisgarh, Karnataka, Telangana, Andhra Pradesh, and Tamil Nadu. Extensive tamarind orchards in India produce 2. Tokyo Hot Natsumi. MT annually. 1. 2In the United States, it is a large scale crop introduced for commercial use, second in net production quantity only to India, mainly in the southern states, notably south Florida due to tropical and semitropical climates, and as a shade tree, along roadsides, in dooryards and in parks. A traditional food plant in Africa, tamarind has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. In Madagascar, its fruit and leaves are a well known favorite of the ring tailed lemur, providing as much as 5.