TAMARIND, Tamarindus indica

Of all the fruit trees of the tropics, none is more widely distributed nor more appreciated as an ornamental than the tamarind. The sour and fruity taste of tamarind merges well with the heat of chiles and gives many South Indian dishes their hot and sour character, and their dark colour. In India, tamarind is mostly combined with meat or legumes (lentils, chick peas or beans). The pulp is sold dry and must be soaked before usage. Only the water is then added to the food. Alternatively (and more comfortably), tamarind extract may be used with the same effect.
The tamarind is a slow-growing, long-lived  tree reaching under favorable conditions, a height of 24-30 mts. It is highly wind-resistant, with strong, gracefully branches with rough, fissured bark. The fruits, beanlike are borne in great abundance along the new branches and usually vary from 5-20cm long and from 2-3 cm in diameter
Very young trees should be protected from cold but older trees are surprisingly hardy. The tree tolerates a great diversity of soil types and withstands salt spray and can be planted fairly close to the seashore.

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Tamarind

When we were kids we would make a tamarind drink. Make it like a cup of tea, sweetened to tast, refrigerate. Better than cordial. Now living in NSW, I miss Mums beautiful big Tamarind tree. | Gary Gough - Charters Towers, QLD 16-Aug-2006

For further information:

http://www.crfg.org/pubs/ff/tamarind.html
Fruits of Warm Climates - Julia Morton

Updated: 3rd of July, 2008 at 3:49pm © Disclaimer/Privacy/Copyright