Tamarind - Revision history

Raffi at 16:30, 18 April 2010

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Murali.lalitha at 10:31, 15 April 2010

2010-04-15T10:31:49Z

Raffi at 00:26, 7 August 2009

2009-08-07T00:26:03Z

Murali.lalitha at 14:48, 5 August 2009

2009-08-05T14:48:13Z

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2009-05-01T03:13:31Z

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Envoy at 06:29, 4 November 2007

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{{Taxobox
| color = lightgreen
| name = Tamarind
| image = Tamarindus indica pods.JPG
| image_width = 240px
| regnum = [[Plantae]]
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Magnoliopsida]]
| ordo = [[Fabales]]
| familia = [[Fabaceae]]
| subfamilia = [[Caesalpinioideae]]
| tribus = [[Detarieae]]
| genus = '''''Tamarindus'''''
| species = '''''T. indica'''''
| binomial = ''Tamarindus indica''
| binomial_authority = [[Carolus Linnaeus|L.]]
}}

:''This article refers to the tree. For other uses see [[Tamarindo (disambiguation)]].''

The '''Tamarind''' ('''''Tamarindus indica''''') (from the Arabic: تمر هندي tamar hindi = Indian date) is in the [[rank (botany)|family]] [[Fabaceae]]. The genus ''Tamarindus'' is monotypic (having only a single species). It is a tropical [[tree]], native to tropical [[Africa]], including parts of the [[Madagascar dry deciduous forests]], the tree grows wild throughout the Sudan and was so long ago introduced into and adopted in India that it has often been reported as indigenous there also, 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. Unfortunately, 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.

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, 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 commercial plantings in Mexico, Belize and 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.

[[Image:TamarindSeedling.jpg|thumb|left|A Tamarind seedling]]
The [[tree]] can grow up to 20 m in height, and stays [[evergreen]] in regions without a dry season. Tamarind [[timber]] consists of hard, dark red [[heartwood]] and softer, yellowish sapwood. The leaves consist of 10–40 [[leaflet]]s. The [[flower]]s are produced in [[raceme]]s. The [[fruit]] is a brown pod-like [[legume]], which contains a soft acidic pulp and many hard-coated [[seed]]s. The seeds can be scarified to enhance [[germination]].

Alternative names include '''Indian date''', translation of [[Arabic language|Arabic]] تمر هندي ''tamr hindī''. In [[Malaysia]] it is called ''asam'' in [[Malay language|Malay]] and ''swee boey'' in Hokkien ([[Min Nan]]). In [[Indonesia]] it is called ''asem'' (or ''asam'') ''Jawa'' (means ''Javanese asam'') in [[Indonesian language|Indonesian]]. In the [[Philippines]] it is called [[sampaloc]] in [[Tagalog language|Tagalog]] and sambag in [[Cebuano]]. In Oriya it is called [Tentuli]. In [[Hindi]] it is called ''imli''. In [[Marathi]] it is called ''chinch''. In [[Bengali language|Bangla]], the term is ''tẽtul''. In [[Sinhalese language|Sinhala]] the name is ''siyambala'', in [[Telugu language|Telugu]] it is called Chintachettu (tree) and Chintapandu (fruit extract) and in [[Tamil language|Tamil]] and [[Malayalam]] it is ''puli''. In [[Kannada]] it is called ''hunase''. In [[Malagasy]] it is called ''voamadilo''. The [[Vietnamese language|Vietnamese]] term is ''me''. The tamarind is the provincial tree of the [[Phetchabun province]] of [[Thailand]] (in Thailand it is called ''Ma-kham'').

Tamarind (''Tamarindus indica'') should not be confused with Manila tamarind (''[[Pithecellobium dulce]]''), which is an entirely different plant, though also in Fabaceae.
[[Image:Tamarindus indica, leaves, pod.jpg|thumb|left|''Tamarindus'' leaves and pod]]
==Uses==
The fruit pulp is edible and popular. It is used as a [[spice]] in both Asian and Latin American cuisines, and is also an important ingredient in [[Worcestershire sauce]], [[HP sauce]] and the Jamaican-produced [[Pickapeppa sauce]] <ref>http://www.pickapeppa.com/</ref>. The hard green pulp of a young fruit is very tart and acidic and is most often used as a component of savory dishes. The ripened fruit is sweeter, yet still distinctively sour, and can be 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.

In temples especially in Asian countries, the pulp is used to clean brass shrine furniture, removing dulling and the greenish patina that forms. [http://www.hort.purdue.edu/newcrop/morton/tamarind.html#Other%20Uses]

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 [[physical punishment|corporal punishment]].

Tamarind trees are very common in South India, particularly in [[Tamil Nadu]] and [[Andhra Pradesh]]. They are used as [[ornamental tree]]s and to provide shade on the country roads and highways. Tamarind is extensively used in the cuisine of both these states.

Tamarind is a staple in the [[Tamil Nadu]] diet, where it is used to prepare [[Rasam]],[[Sambar (dish)|Sambhar]], [[Puliyogare]], and various types of [[chutney]]s.

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. Due to its medicinal value, tamarind is used as an [[Ayurveda|Ayurvedic Medicine]] for gastric and/or digestion problems.

In [[Egypt]], there is an acidic chilled drink made from tamarind which is popular in summertime. It is called "tamr hindi".

Tamarind is available in specialty food stores worldwide in pod form or as a paste or concentrate. It is also sold in various snack forms in Southeast Asia and in Mexico where it is dried and salted, candied (see for example [[pulparindo]]), and served as a cold drink. [[Pad Thai]], a Thai dish popular with Europeans and Americans, sometimes includes tamarind for its tart taste (though lime juice and/or white vinegar are more commonly used). 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 it is used to add a sour taste in [[Sinigang]] soup.

[[Image:tamarind2.jpg|left|thumb|Native Philippine Tamarind]]
In Latin America, especially Mexico, and Latin American immigrant communities in the US, the fruit is wildly popular and is fashioned into a drink, "Agua de Tamarindo", and many kinds of treats. Many popular ''Tamarindo'' concoctions are hard candies and suckers and one of the most popular [[aguas frescas]] is flavored with tamarind.

Tamarinds may also be used as a great [[bonsai]]. Although the leaves are not ideal for bonsai, they're quite lovely miniature trees.

==Trivia==
{{trivia|date=May 2007}}
* In [[Mexican Spanish|Mexican]] [[slang]] (especially in Mexico City), the term "''tamarindo''" also refers to traffic control officers, due to the brownish color of their uniforms.

* Tamarind tree is the plant representing Santa Clara city in Cuba. Consequently it appears in the Coat of Arm of the city. ''Further info:'' [[Santa Clara, Cuba]]

* In the state of [[Andhra Pradesh]] in [[India]], a tangy pickle is made from Tamarind flowers.

==References and external links==
*Dassanayake, M. D. & Fosberg, F. R. (Eds.). (1991). ''A Revised Handbook to the Flora of Ceylon''. Washington, D. C.: [[Smithsonian Institution]].
*[[Joseph Dalton Hooker|Hooker, Joseph Dalton]]. (1879). ''The Flora of British India'', Vol II. London: L. Reeve & Co.
* [http://www.hort.purdue.edu/newcrop/morton/tamarind.html Fruits of Warm Climates: Tamarind]
* [http://www.plantcultures.org.uk/plants/tamarind_landing.html Plant Cultures: History and botany of tamarind]
* [http://www.crfg.org/pubs/ff/tamarind.html California Rare Fruit Growers: Tamarind Fruit Facts]
* [http://www.fda.gov/ora/oasis/10/ora_oasis_i_21.html Refusal Actions by FDA as Recorded in OASIS]
* [http://www.fda.gov/ora/fiars/ora_import_ia2107.html FDA Import Alert: Tamarind (11/29/06)]
* [http://www.pickapeppa.com/ Official Pickapeppa sauce web site]

{{Herbs & spices}}

==References==
{{reflist}}

[[Category:Arabic words and phrases]]
[[Category:Caesalpinioideae]]
[[Category:Fruit]]
[[Category:Spices]]
[[Category:Trees of Africa]]
[[Category:Flora of India]]

@@ Line 4: / Line 4: @@
 |species=indica
 |common_name=Tamarind
-|Min ht box=90
+|habit=tree
-|Min ht metric=ft
+|Max ht box=90
-|Min wd box=35
+|Max ht metric=ft
-|Min wd metric=ft
+|Max wd box=35
 |exposure=sun
 |flower_season=early summer, mid summer, late summer
 |flowers=orange, yellow
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 |min_zone=11
 |max_zone=12
-|jumpin=If this plant info box on watering; zones; height; etc. is mostly empty you can click on the edit tab and fill in the blanks!
+|sunset_zones=not available
-|image=Upload.png
+|image=Tamarindus indica pods.JPG
-|image_width=240
+|image_width=180
 }}
 '''Adaptation''': The tamarind is well adapted to semiarid tropical conditions, although it does well in many humid tropical areas of the world with seasonally high rainfall. Young trees are very susceptible to frost, but mature trees will withstand brief periods of 28° F without serious injury. A tamarind tree in the Quail Botanical Gardens in San Diego County flowers, but rarely sets fruit, possibly because of the cool coastal climate. Dry weather is important during the period of fruit development. The tree is too large to be grown in a container for any length of time.
@@ Line 69: / Line 42: @@
 Firminger mentions three varieties of tamarind grown in India, but does not know whether they can be depended on to come true from seed. Masters, in the "Treasury of Botany," states that the East Indian variety has long pods, with six to twelve seeds, while the West Indian variety has shorter pods, containing one to four seeds. Seedlings undoubtedly show considerable variation in the size and quality of their fruit, which accounts for the different varieties which have been noted by many writers. Firminger recommends that seedlings which produce unusually choice fruit be propagated by gootee, or stem-layering, a method which is described under Litchi. More recently (1913) Wester has reported that the tree can be shield-budded successfully the method being similar to that used with avocado.
 }}
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 *{{wplink}}
-[[Category:Categorize]]
+__NOTOC__

← Older revision		Revision as of 10:31, 15 April 2010
Line 1:		Line 1:
		+	{{SPlantbox
		+	\|familia=Fabaceae
		+	\|genus=Tamarindus
		+	\|species=indica
		+	\|common_name=Tamarind
		+	\|Min ht box=90
		+	\|Min ht metric=ft
		+	\|Min wd box=35
		+	\|Min wd metric=ft
		+	\|exposure=sun
		+	\|flower_season=early summer, mid summer, late summer
		+	\|flowers=orange, yellow
		+	\|Temp Metric=°F
		+	\|min_zone=11
		+	\|max_zone=12
		+	\|jumpin=If this plant info box on watering; zones; height; etc. is mostly empty you can click on the edit tab and fill in the blanks!
		+	\|image=Upload.png
		+	\|image_width=240
		+	}}
	__NOTOC__{{Plantbox		__NOTOC__{{Plantbox
	\| name = ''Tamarindus indica''		\| name = ''Tamarindus indica''

@@ Line 1: / Line 1: @@
 __NOTOC__{{Plantbox
 | name = ''Tamarindus indica''
@@ Line 51: / Line 39: @@
 '''Fruit''': The 3 - 8 inch long, brown, irregularly curved pods are borne in abundance along the new branches. As the pods mature, they fill out somewhat and the juicy, acidulous pulp turns brown or reddish-brown. When fully ripe, the shells are brittle and easily broken. The pulp dehydrates to a sticky paste enclosed by a few coarse stands of fiber. The pods may contain from 1 to 12 large, flat, glossy brown, obovate seeds embedded in the brown, edible pulp. The pulp has a pleasing sweet/sour flavor and is high in both acid and sugar. It is also rich in vitamin B and high in calcium. There are wide differences in fruit size and flavor in seedling trees. Indian types have longer pods with 6 - 12 seeds, while the West Indian types have shorter pods containing only 3 - 6 seeds. Most tamarinds in the Americas are of the shorter type.
 ==Cultivation==

← Older revision		Revision as of 14:48, 5 August 2009
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		+	{{Inc\|
		+	Tamarindus indica, Linn. Tamarind. Tamarindo. Fig. 3768. A large tree, attaining to 80 ft. in height when grown on deep soils, with a trunk 25 ft. in circum.: bark brownish gray, somewhat shaggy: lvs. abruptly pinnate; lfts. 20-40, opposite, oblong, 1/2 – 3/4 in. long, glabrescent, soft, pale green, obtuse: fls. few together in lax racemes, individually about 1 in. broad, pale yellow, the petals veined red; calyx-teeth lanceolate, the lowest 2 connate: pod 3-8 in. long, 3/4 - l in. broad, cinnamon-brown, with a brittle epicarp and brown pulp inclosing 1-12 seeds. Flowers in April and May in the northern hemisphere, ripening fr. in late autumn and winter. B.M. 4563 (as T. officinalis). J.F. 2:133.—The tamarind is a magnificent evergreen tree, extensively cult. in nearly all tropical countries. It succeeds in S. Fla., and has been grown as far north as Manatee, where a large specimen was killed by the freeze of 1884. It is not sufficiently hardy to be grown in Calif., failure having attended all past efforts to cult. it in that state, so far as known. It delights in a deep alluvial soil and abundant rainfall, the largest specimens being found in tropical regions where the soil is rich and deep. On the shallow soils of S. E. Fla. it does not attain to great size. When small it is very susceptible to frost, but when mature it will probably withstand temperatures as low as 28-30° F. without injury.
		+
		+	The plump slightly curved pod has a thin brittle shell. It contains a soft brownish pulp transversed by a few strong branched fibers; the large flattened glossy seeds, varying from one to twelve in number, are surrounded by a thin tough membrane. The pulp contains sugar together with acetic, tartaric and citric acids, the acids being combined, for the most part, with potash. In East Indian tamarinds, according to Dymock (Pharm. Ind. pt. II, 532-36) citric acid is present in a small quantity, about 4 per cent, while there is about 9 per cent of tartaric. The pulp is widely used in the Orient as an ingredient in chutnies and curries, and for pickling fish. In medicine, it is valued by the Hindus as a refrigerant, digestive, carminative, laxative, and antiscorbutic, for which latter purpose it is sometimes used in place of lime juice. With the addition of sugar and water, it makes a cooling drink or refresco, especially well known in Latin America. For the preparation of this drink, a sirup is often made from the pulp which can be bottled and used as desired. In some countries tamarinds are an important article of export. In Jamaica the fruit is prepared for shipment by stripping it of its outer shell, and then packing it in casks, with alternate layers of coarse sugar. When the cask is nearly full, boiling sirup is poured over all, after which the cask is headed up. In the Orient, the pulp, containing the seeds, is pressed into large cakes, which are packed for shipment in sacks made from palm leaves. This product is a familiar sight in the bazaars. It seems to be greatly esteemed as an article of diet by the Indians, as also by the Arabs, large quantities being shipped to Arabia from India.
		+
		+	According to Watt, the natives of India have an aversion to sleeping under the shade of the tree because of the supposed acid exhalation from the leaves. Pittier states, however, that he has slept under a tamarind tree for weeks without suffering the least inconvenience. Gamble writes that the leaves corrode the cloth of tents pitched in the shade of the tree. This happens, he says, in wet weather; the leaves fall on the tents, and within a day or two the cloth is decomposed in holes.
		+
		+	The tree is easily propagated by means of seeds, which is the only method commonly used. Seeds can be transported without difficulty, as they retain their viability for a considerable length of time if kept dry. They are best germinated by planting them 1/2 inch deep in light, sandy loam. The young plants are rather delicate and must be handled carefully to prevent damping-off. In India, the yield of a mature tree is said to be about 350 pounds of fruit per annum. Little is known of the insect pests which attack the tree; Maxwell-Lefroy mentions two, Caryoborus gonagra, a large gray-brown chrysomelid beetle found in tamarind seeds, and Charaxes fabius, a large black yellow-spotted butterfly whose larvae feed on the leaves. Both these insects occur in India.
		+
		+	Firminger mentions three varieties of tamarind grown in India, but does not know whether they can be depended on to come true from seed. Masters, in the "Treasury of Botany," states that the East Indian variety has long pods, with six to twelve seeds, while the West Indian variety has shorter pods, containing one to four seeds. Seedlings undoubtedly show considerable variation in the size and quality of their fruit, which accounts for the different varieties which have been noted by many writers. Firminger recommends that seedlings which produce unusually choice fruit be propagated by gootee, or stem-layering, a method which is described under Litchi. More recently (1913) Wester has reported that the tree can be shield-budded successfully the method being similar to that used with avocado.
		+	}}
		+
	__NOTOC__{{Plantbox		__NOTOC__{{Plantbox
	\| name = ''Tamarindus indica''		\| name = ''Tamarindus indica''