Hindi Name : इमली | Scientific Name : Tamarindus indica Family : Fabaceae Uses : Tamarind is very much used in cooking in India, particularly in the south. It has been used to treat inflammation, stomach pain, throat pain, and rheumatism in traditional medicine. It is used traditionally in abdominal pain, diarrhea and dysentery, helminthes infections, wound healing, malaria and fever, constipation, inflammation, cell cytotoxicity, gonorrhea, and eye diseases. It has numerous chemical values and is rich in phytochemicals, and hence the plant is reported to possess antidiabetic activity, antimicrobial activity, antivenomic activity, antioxidant activity, antimalarial activity, hepatoprotective activity, antiasthmatic activity, laxative activity, and anti-hyperlipidemic activity. Every part of the plant from root to leaf tips is useful for human needs. Native: Comoros, Madagascar General Description:
Tamarind is a very common large tree with a short massive trunk, ferny pinnate leaves, small yellow flowers and fat reddish brown pods. The tree can get 90 ft tall but is usually less than 50 ft. It has a short, stocky trunk, drooping branches and a domed umbrella shaped crown about as wide as the tree's height. The leaves are about 10 in long with 10-18 pairs of 1 in oblong leaflets. Tamarind drops its leaves in pronounced dry seasons; in climates without a dry season it stays evergreen. The flowers are about 1 in across, pale yellow with purple or red veins. They have five unequal lobes and borne in small drooping clusters. The velvety cinnamon brown pods are 2-6 in long, sausage shaped and constricted between the seeds. The pulp that surrounds the 8-10 seeds is both sweet and extremely sour.