Tamarindus indica

HABIT: Tamarindus indica is an evergreen tree that grows to a height of approximately 24 m and bole diameter at breast height of 1–2 m with a spreading crown. The stem bark is rough and greyish. The leaves are alternate and compound, with opposite leaflets that are narrowly oblong. The petiole and rachis are finely haired with pale yellow or pink flowers. The fruit is a pod, indehiscent, sub-cylindrical and are straight or curved, velvety, with rusty brown pulp. 

CONSERVATION STATUS: Evaluated as 'Least Concern' by IUCN.

MEDICINAL USES: T. indica has a rich history of use as anti-inflammatory and analgesic medicinal plant in traditional medicine. According to World Health Organization report, tamarind fruit is an ideal source of all essential amino acids except tryptophan (82%). In traditional medicine, it is used in wound healing, abdominal pain, diarrhea, dysentery, parasitic infestation, fever, malaria and respiratory problems. It is also commonly used in tropical countries because of its laxative and aphrodisiac properties. dditionally, the plant has also been used to manage myriad of other disease conditions including, wound healing, diarrhea, dysentery, parasitic, infestation, fever, malaria, respiratory conditions, helminthes infections, constipation, cell cytotoxicity, gonorrhea, eye diseases, and as an aphrodisiac.

(Komakech, R., Kim, Y. G., Matsabisa, G. M., & Kang, Y. (2019). Anti-inflammatory and analgesic potential of Tamarindus indica Linn.(Fabaceae): a narrative review. Integrative Medicine Research, 8(3), 181-186.)

ETHNOBOTANICAL USES:  Tamarind is valued mostly for its fruit, especially the pulp, which is used for a wide variety of domestic and industrial purposes. The acidic pulp is used as a favorite ingredient in culinary preparations, such as curries, chutneys, sauces, ice cream, and sherbet in countries where the tree grows naturally. In India, the pulp is also eaten raw and sweetened with sugar. Tamarind pulp is also used to make sweet meats mixed with sugar called Tamarind balls. The leaves, flowers, and immature pods of Tamarind are also edible. The leaves and flowers are used to make curries, salads, stews, and soups in many countries, especially in times of scarcity. These are used in some Thai food recipes because of their sourness and specific aroma. Children in Gambia mix the acid leaves with gum from fig trees to make a chewing gum. The leaves and flowers are also useful as a mordant in dyeing. A yellow dye derived from the leaves colors wool red and turns indigo dyed silk to green. Tamarind wood has many uses, including making furniture, wheels, mallets, rice pounders, mortars, pestles, ploughs, well construction, tent pegs, canoes, side planks for boats, cart shafts and axles, and naves of wheels, toys, oil presses, sugar presses, printing blocks, tools and tool handles, turnery, and so on. 

(Bhadoriya, S. S., Ganeshpurkar, A., Narwaria, J., Rai, G., & Jain, A. P. (2011). Tamarindus indica: Extent of explored potential. Pharmacognosy reviews, 5(9), 73.)