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Tamarind
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The Tamarind (Tamarindus indica) (from the Arabic: ??? ???? tamar hindi = Indian date) is a tree in the family Fabaceae. The genus Tamarindus is monotypic (having only a single species). It is a tropical tree, native to tropical Africa, including Sudan and parts of the Madagascar dry deciduous forests. It was introduced into India so long ago that it has often been reported as indigenous there, and it was apparently from India that it reached the Persians and the Arabs who called it "tamar hindi" (Indian date, from the date-like appearance of the dried pulp), giving rise to both its common and generic names.
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The Tamarind (Tamarindus indica) (from the Arabic: ??? ???? tamar hindi = Indian date) is a tree in the family Fabaceae. The genus Tamarindus is monotypic (having only a single species). It is a tropical tree, native to tropical Africa, including Sudan and parts of the Madagascar dry deciduous forests. It was introduced into India so long ago that it has often been reported as indigenous there, and it was apparently from India that it reached the Persians and the Arabs who called it "tamar hindi" (Indian date, from the date-like appearance of the dried pulp), giving rise to both its common and generic names. However, the specific name, "indica", also perpetuates the illusion of Indian origin. The fruit was well known to the ancient Egyptians and to the Greeks in the 4th Century B.C.E.
Description
The tree can grow up to 20 m in height, and stays evergreen in regions without a dry season, it is frost sensitive. Tamarind timber consists of hard, dark red heartwood and softer, yellowish sapwood. The leaves consist of 10–40 leaflets. The flowers are produced in racemes. The flowers are mainly yellow in colour. The fruit is a brown pod-like legume, which contains a soft acidic pulp and many hard-coated seeds. The seeds can be scarified to enhance germination.
Alternative names include Indian date, translation of Arabic ??? ???? tamr hindi. In Indonesia it is called asem (or asam) Jawa (means Javanese asam) in Indonesian. In Malaysia it is called asam in Malay. In the Philippines it is called sampaloc in Tagalog and sambag in Cebuano. In Oriya it is called tentuli. In Hindi it is called imli. in Gujarati it is called Amli , In Marathi and Konkani it is called chinch. In Bangla, the term is t?tul. In Sinhala the name is siyambala, in Telugu it is called chintachettu (tree) and chintapandu (fruit extract) and in Tamil and Malayalam it is puli. In Kannada it is called hunase. In Malagasy it is called voamadilo. The Vietnamese term is me. In Puerto Rico it is called "tamarindo". In the US Virgin Islands, tamarind is sometimes called taman. The tamarind is the provincial tree of the Phetchabun province of Thailand (in Thailand it is called ma-kham). In Taiwan it is called loan-tz.
Tamarind (Tamarindus indica) should not be confused with the Manila tamarind (Pithecellobium dulce), which is an entirely different plant, though also in Fabaceae.
Cultivation
The tree has long been naturalized in the East Indies and the islands of the Pacific. One of the first tamarind trees in Hawaii was planted in 1797. The tamarind was certainly introduced into tropical America, mainly Mexico, as well as Bermuda, the Bahamas, and the West Indies much earlier. In all tropical and near-tropical areas, including South Florida, it is grown as a shade and fruit tree, along roadsides and in dooryards and parks. There are large commercial plantings in Mexico, Belize and some other Central American countries and in northern Brazil. In India there are extensive tamarind orchards producing 275,500 tons (250,000 MT) annually. The pulp is marketed in northern Malaya and to some extent wherever the tree is found even if there are no plantations.
Usage
Culinary uses
The fruit pulp is edible and popular. The hard green pulp of a young fruit is very sour and acidic and is often used as a component of savory dishes. The ripened fruit is less sour and somewhat sweeter. It is used in desserts and sweetened drinks, or as a snack.
In Thailand, there is a carefully cultivated sweet variety with little to no tartness grown specifically to be eaten as a fresh fruit. They also eat it preserved in sugar sometimes with chili as a candy.
It is used in both Asian and Latin American cuisines and is also an important ingredient in Imli Chutney, a spicy North Indian condiment; Pulusu, a sauce from Andhra Pradesh, India; Worcestershire sauce; HP sauce; and the Jamaican-produced Pickapeppa sauce.
Tamarind is used extensively Tamil Nadu and Andhra Pradesh cuisines, where it is used to prepare Rasam, Sambhar, Puliyogare and Vatha Kuzhambu. It is also used in various types of chutneys as a flavouring agent. The tender pods and flowers are also pickled and used as a side dish.
In Guadeloupe, the tree is known as Tamarinier. Jam and syrup are made with the fruit.
In Egypt, there is an acidic chilled drink made from tamarind which is popular in summertime. It is called "tamr hindi".
In Madagascar, the tree is known as the kily tree. Its fruits and leaves are a well-known favorite of ring-tailed lemurs, providing as much as 50% of their food resources during the year if available.
In Mexico it is sold in various snack forms, where it is dried and salted, or candied (see for example pulparindo or chamoy snacks). Mexicans commonly drink it as a cold agua fresca beverage or have it in iced fruit bars and raspados. The Mexican immigrant communities in the US have continued to fashion the "agua de tamarindo" drink, and many other kinds of treats. Mexican tamarind snacks are available in specialty food stores worldwide in pod form or as a paste or concentrate.
A traditional food plant in Africa, tamarind has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.
Pad Thai, a Thai dish popular with Europeans and Americans, often includes tamarind for its tart/sweet taste (with lime juice added for sourness and fish sauce added for saltiness). A tamarind-based sweet-and-sour sauce served over deep-fried fish is also a common dish in Central Thailand. In Singapore and Malaysia it is used to add a sweet-sour taste to gravy for fish in a dish called asam fish.
In the Philippines, tamarind is popular and it is used in foods like sinigang soup, and also made into candies. The leaves are also used in sinampalukan soup.
Medicinal uses
The pulp, leaves, and bark also have medical applications. For example, in the Philippines, the leaves have been traditionally used in herbal tea for reducing malaria fever. Tamarind is used as an Ayurvedic Medicine for gastric and/or digestion problems,cardioprotective activity.
Carpentry uses
In temples, especially in Asian countries, the pulp is used to clean brass shrine furniture, removing dulling and the greenish patina that forms.
The wood is a bold red color. Due to its density and durability, tamarind heartwood can be used in making furniture and wood flooring. A tamarind switch is sometimes used as an implement for corporal punishment.
Horticultural uses
Tamarind trees are very common in South India, particularly in Tamil Nadu and Andhra Pradesh. They are used as ornamental trees and to provide shade on the country roads and highways. Tamarind is extensively used in the cuisine of both these states.
The tamarind has recently become popular in bonsai culture, frequently used in Asian countries like Indonesia, Taiwan and the Philippines. In the last Japan Airlines World Bonsai competition, Mr. Budi Sulistyo of Indonesia won the second prize with an ancient tamarind bonsai.
The tamarind tree is the official plant of Santa Clara, Cuba. Consequently it appears in the coat of arms of the city.
Bibliography
- Dassanayake, M. D. & Fosberg, F. R. (Eds.). (1991). A Revised Handbook to the Flora of Ceylon. Washington, D. C.: Smithsonian Institution.
- Hooker, Joseph Dalton. (1879). The Flora of British India, Vol II. London: L. Reeve & Co.
External links
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- in Brunken, U., Schmidt, M., Dressler, S., Janssen, T., Thiombiano, A. & Zizka, G. 2008. West African plants - A Photo Guide. www.westafricanplants.senckenberg.de.
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