Tamarind fruits are flat, beanlike, irregularly curved and bulging pods from 2 to 7 in long. The pods contain a highly acid flesh and soft, whitish, under-developed seeds. As they mature, the juicy, sour pulp turns a reddish-brown. The skin becomes brittle and the pulp dehydrates naturally to a sticky paste enclosed by a few coarse strands of fiber extending lengthwise from the stalk.

Native to tropical Africa, the Tamarind tree spread early to tropical America and the West Indies. The Tamarinds have gronw in Mexico since the 16th C., primarily in the states of Chiapas, Colima, Guerrero, Jalisco, Oaxaca and Veracruz.

The Tamarind is a multi-purpose tree. The fruit pulp from its seed pods has long been used both in cooking and traditional medicine. Tamarind pulp has a tangy, citrus-like flavor that lends zest to many dishes from around the world. It is a source of calcium, iron, vitamin B, vitamin C and phosphorous. The pulp is used in the production of medicines for cardiac ailments and blood sugar stabilization. The bark is useful as an astringent to treat skin problems and sores. The leaves and flowers are good for sprains and bruises and sore joints, and a paste made of the crushed seeds is a helpful diarrhea cure. Tamarind wood is strong and suitable for building, furniture and cabinetry. The bark, leaves and flowers can be made into dyes and ink, and the oil of the seeds is used in paints, glue and varnish.

Tamarind is one of the main ingredients of Worcestershire sauce, a recipe for which was brought back from India in 1835 by Lord Marcus Santys, ex-Governor of Bengal. Lord Santys had two local chemists, John Lea and William Perrins, work on what they considered a disgusting mixture of anchovies, tamarind, soy sauce and other spices. Their first efforts produced a pretty unpalatable batch that they ended up shelving. After a good while their concoction surfaced again from amongst their supplies and they decided to give it one more taste test. They were so impressed that they bought the recipe from Lord Santys and in 1838 began producing the product that is now in almost everyone's own larder - and most likely not shoved into a back corner!

Uses - Food

The tamarind is widely used in food preparation world-wide. The sour, immature pods are cooked with rice, fish and meats as a seasoning. The fruit of the ripe pod is often scraped out and eaten directly. The pulp is used in a variety of products, such as chutney, curry and sauces.

Tamarind juice or water (Agua de Tamarindo) is very popular in Mexico. Simply shell the fruits, let 3 or 4 stand and soak in water, add sugar and shake. Cloves, cinnamon, allspice, ginger, pepper or lime slices may also be used to flavor the water. Dilute as desired, strain and add ice.

The strained pulp can be refrigerated for use in cold drinks, for sauces on meats and poultry, or for use in cakes or puddings. The pulp can be made into a tart and tangy jelly, or preserved together with guavas, papayas or bananas.

In India, the tender leaves and very young seedlings and flowers are cooked and eaten as greens and as curry ingredients. In Africa, the leaves are added to soups and the flowers are used as salad ingredients.

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Household and Industrial Uses

Fruit pulp: Mixed with sea water the pulp is used to clean silver, copper and brass.

Leaves: The fine silk fiber of the leaves is employed in embroidery. The leaves and flowers are useful as mordants in dyeing. A yellow dye derived from the leaves colors wool red and turns indigo-dyed silk to green.

Seeds: Powdered kernels are used in Indian textiles in place of cornstarch for sizing and finishing certain materials. The oil from the seeds is used as a varnish for painting dolls and idols.

Wood: Tamarind heartwood is very hard, heavy, strong and insect-resistant. It is used for furniture, paneling, boat planking and wooden hand tools. The wood is an excellent fuel for brick kilns, giving off an intense heat.

Bark: Tamarind bark contains up to 7% tannin. It is used to tan hides and in dyeing.

Medicinal Uses: Medicinal uses of the tamarind are uncountable. Tamarind preparations are universally recognized as refrigerants in fevers and as laxatives and carminatives. The pulp, taken alone, or with lime juice, honey, milk, dates, spices or camphor, is considered an effective digestive and as a remedy for bile disorders, and as an antiscorbutic. The pulp is applied on inflammations and used as a gargle for sore throat. Mixed with salt, it is useful as a liniment for rheumatism. It has been administered to alleviate sunstroke and alcoholic intoxication.

The leaves and flowers, dried or steeped, are good poultices for swellings, sprains and boils. The bark is an effective astringent, tonic and febrifuge. Toasted with salt and powdered the bark is administered for indigestion and colic. A decoction is used for eye inflammations; a poultice made from the bark is said to be useful for caterpillar rashes. Dried and pulverized seeds, made into a paste, draw out boils.