| Tamarind | |
| Tamarindus indica | |
| a.k.a. Tamarindo |
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.
Description: Large, slow growing tree to 80ft, with a canopy of up to 30ft.
Hardiness: Hardy to 28F.
Growing Environment: 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.
Propagation: By seeds, which take 6-8 years to fruit, or by grafting, budding, or air-layering, which bear in 3-4 years.
Uses: 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 Range: 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.