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Plant Informational Database


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.

Seed Availability

Seeds are now available at our seed store.


Large, slow growing tree to 80ft, with a canopy of up to 30ft.


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.


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 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.

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