Tamarind (Tamarindus indica)

Family: Fabaceae | Edibility: Choice Edible (4/5)

Tamarindus indica, otherwise known as Tamarind, is a leguminous tree native to tropical Africa. It is the sole species in the Tamarindus genus and is long-lived. It grows up to 30 m tall and 1-2 m in trunk diameter. It has a dense, spreading, irregularly shaped crown and a short trunk. The bark is rough and gray with checkered pattern. The flowers are fragrant, red and yellow, and elongated.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds, Leaves, Flowers

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

flavouring in the curries of India. — Seedpod - raw or cooked.; Harvested when fully grown but still green and tender, they are used as a seasoning and also to make juices and paste.; The immature pods are used in a variety of ways, being eaten fresh mixed with spices, pickled like green mango, or added whole to soups, stews and sauces.; The pods are 5 - 15cm long.

Habitat & North American Range

Low-altitude woodland, savannah and bush, often associated with termite mounds. Prefers semi-arid areas and wooded grassland, and can also be found growing along stream and riverbanks. (Zone 10)