Tamarind

Tamarind (Tamarindus indica) is a <a href="/facts/Legume/x6s6gVHY">leguminous</a> tree bearing edible fruit that is indigenous to <a href="/facts/Tropical_Africa/zx9lfXV2">tropical Africa</a> and naturalized in <a href="/facts/Asia/4IToYrrQ">Asia</a>. The genus Tamarindus is <a href="/facts/Monotypic_taxon/QvoM9aGP">monotypic</a>, meaning that it contains only this species. It belongs to the family <a href="/facts/Fabaceae/uxuHNdAr">Fabaceae</a>.
The tamarind tree produces brown, pod-like <a href="/facts/Fruit/PBpuzk60">fruits</a> that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in <a href="/facts/Traditional_medicine/WLUmXCHz">traditional medicine</a> and as a <a href="/facts/Metal_polish/0aj8YBr4">metal polish</a>. The tree's wood can be used for <a href="/facts/Woodworking/JSttCtkP">woodworking</a> and tamarind seed oil can be extracted from the seeds. Tamarind's tender young leaves are used in <a href="/facts/Indian_cuisine/3kvMt2Nh">Indian</a> and <a href="/facts/Filipino_cuisine/M8LIkCA6">Filipino cuisine</a>. Because tamarind has multiple uses, it is cultivated around the world in <a href="/facts/Tropical_zone/Iv1es8Ih">tropical</a> and <a href="/facts/Subtropics/gK0KyFUD">subtropical zones</a>.

Tamarind open-in-new

Tamarind