Brown, podded fruit with brittle flaky skin and a deep brown-red, sticky pulp that surrounds several hard seeds. The pulp has a very unique sweet-sour-spicy flavor that is extensively used for flavoring.
Large, slow growing tree to 80ft, with a canopy of up to 30ft.
Hardy to 28F.
The tamarind is highly adaptable to somewhat arid conditions and can withstand both high heat and periods of drought. Plant in deep, well-drained soil with some acidity. Water frequently when young, but less when mature. Trees like dry conditions during fruit development.
By seeds, which take 6-8 years to fruit, or by grafting, budding, or air-layering, which bear in 3-4 years.
The fruits may be eaten fresh, but are usually prepared as a flavoring for beverages. Tamarinds are also commonly used to make candies, preserves, and for flavoring purposes in many desserts and dishes.
Native to tropical regions of Northern Africa. The tree was long ago established in India and the Americas, and heavily cultivated in both of these regions.