Tamarind

The tamarind is a long-living, medium-growth tree, which attains a maximum crown height of . The tamarind flowers bloom (although inconspicuously), with red and yellow elongated flowers. Flowers are 2.5 cm (1 in) wide, five-petalled, borne in small racemes, and yellow with orange or red streaks. File:TamarindSeedling.jpg|Seedling File:Tamarind flower vijayanrajapuram 02.jpg|Flower File:Tamarindus indica-flowers.jpg|Flowers File:Tamarindus indica, leaves, pod.jpg|Leaves and fruit pod File:Tamarind clara.jpg|Tamarind tree on the site of the founding of Santa Clara, Cuba Fruit The fruit is an indehiscent pod, in length, with a hard, brown shell. The fruit has a fleshy, acidic pulp, becoming mature when the flesh is colored brown or reddish brown. The tamarinds of Asia have longer pods (containing six to 12 seeds), whereas African and West Indian varieties have shorter pods (containing one to six seeds). The seeds are somewhat flattened, and a glossy brown. The fruit is sweet and sour in taste. A mature tree may produce up to of fruit each year. ==Etymology==

The name derives from , romanized tamr hindi, "Indian date". Several early medieval herbalists and physicians wrote tamar indi, medieval Latin use was tamarindus, and Marco Polo wrote of tamarandi. Common names In countries of Southeast Asia, it is called asam jawa (Javanese sour fruit) or simply asam, and sukaer in Timor. In the Philippines, it is called sampalok or sampaloc in Filipino, and sambag in Cebuano. == Distribution ==

Tamarindus indica is indigenous to tropical Africa, It has been cultivated for so long on the Indian subcontinent that it is sometimes reported to be indigenous there. It is widely distributed throughout the tropics, In the 16th century, it was introduced to Mexico and Central America, and to a lesser degree to South America, by Spanish and Portuguese colonists, to the degree that it became a staple ingredient in the region's cuisine. == Uses ==

Most parts of the tamarind tree (including the wood, bark, flowers, leaves, pulp and seeds) have various environmental, commercial, and culinary uses. HP Sauce, some brands of barbecue sauce, and the traditional sharbat syrup drink. Tamarind sweet chutney is common in India and Pakistan as a dressing for many snacks and often served with samosa. Across the Middle East, from the Levant to Iran, tamarind is used in savory dishes, notably meat-based stews, and often combined with dried fruits to achieve a sweet-sour tang. In the Philippines, the whole fruit is used as one of the souring agents of the sour soup sinigang (which can also use other sour fruits), as well as another type of soup called sinampalukan (which uses tamarind leaves). The fruit pulp is cooked in sugar and salt to make champóy na sampalok (or simply "sampalok candy"), a traditional tamarind candy. Indonesia also has a similarly sour, tamarind-based soup dish called sayur asem. In Sri Lanka, tamarind pulp has been used as a lime alternative, and in Senegal, the pulp is mixed with sugar to produce sweet meats known as 'bengal'. The seeds are commonly used in jellies, marmalades and jams because they contain pectin which gives them jelly-forming properties, and have been used as a stabilizer to make cheese, ice cream and mayonnaise. Blanched, tender tamarind leaves are used in a Burmese salad called magyi ywet thoke (), a salad from Upper Myanmar that features tender blanched tamarind leaves, garlic, onions, roasted peanuts, and pounded dried shrimp. Tamarind seeds contain high levels of protein (26.9 grams per 100 grams) and oil (10.9 grams per 100 grams) and in some countries, tamarind seeds are used as an emergency food because of their high protein levels. The leaves of the tamarind plant are high in calcium and protein and have been consumed by domestic animals and wild animals, including elephants, as a fodder. The kernel is difficult to isolate from its thin but tough shell (or testa). It has a similar consistency to linseed oil, and can be used to make paint or varnish. Tamarind kernel powder is used as sizing material for textile and jute processing, and in the manufacture of industrial gums and adhesives. Extracts of steamed and sun-dried old tamarind pulp (asem kawa) in Java are used to treat skin problems, like rashes and irritation; one traditional practice indicated tamarind could be ingested after dilution for use as an abortifacient. In Thailand, the pulp has been transformed into a tablet in the belief it can reduce excess weight, and in Brazil, the pulp is used for its supposed hydrating effects. Woodworking Tamarind wood is used to make furniture, boats (as per Rumphius) carvings, turned objects such as mortars and pestles, chopping blocks, and other small specialty wood items like krises. Metal polish In homes and temples, especially in Buddhist Asian countries including Myanmar, the fruit pulp is used to polish brass shrine statues and lamps, and copper, brass, and bronze utensils. Green Ways Widely used for urban landscaping during the Dutch colonial period, tamarind trees are a common roadside feature in Indonesia today, serving as a living heritage of early 20th-century Dutch spatial planning. Research Lupeol, catechins, epicatechin, quercetin, and isorhamnetin are present in the leaf extract. Ultra-high-performance liquid chromatography analyses revealed that tamarind seeds contained catechins, procyanidin B2, caffeic acid, ferulic acid, chloramphenicol, myricetin, morin, quercetin, apigenin and kaempferol. ==Cultivation==

Seeds can be scarified or briefly boiled to enhance germination. They retain their germination capability for several months if kept dry. The tree is widely cultivated across India, especially in Maharashtra, Chhattisgarh, Karnataka, Telangana, Andhra Pradesh, and Tamil Nadu. Extensive tamarind orchards in India produced annually in the late 20th century. In the United States, it is a large-scale crop introduced for commercial use (second in net production quantity only to India), mainly in southern states, notably south Florida, and as a shade tree, along roadsides, in dooryards and in parks. Horticulture Throughout South Asia and the tropical world, tamarind trees are used as ornamental and garden plantings. Commonly used as a bonsai species in many Asian countries, it is also grown as an indoor bonsai in temperate parts of the world. ==In dogs==

Tamarind is toxic to dogs, with potential for causing acute kidney injury. The symptoms—which may include vomiting or diarrhea within 6–12 hours of ingestion, lethargy, or dehydration—and proposed mechanism (via tartaric acid) are the same as in grape toxicity in dogs. ==References==