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The ripe fruit of tamarind tree is
used as a condiment. It is a moderate size
to large, evergreen tree, up to 24 mtr in
high and 7 mtr in girth. Bark is brown or
dark gray, longitudinally and horizontally
fissured. Leaves are paripinnate up to 15
cm long, leaflets are 10-20 pairs, oblong,
8-30 mm. Flowers are small, yellowish with
pink stripes, pods are 7.5-20 cm long, 2.5
cm broad, 1 cm thick, more or less constricted
between seeds, slightly curved, brownish
coloured. Seeds are 3-12 oblong compressed,
1.5 cm, dark brown shining. Endocarp is
light brownish, sweetish or acidic, edible
pulp, traversed by branched ligneous strands.
The outer cover of the pod is fragile and
easily separable.
Tamarind is originated in Madagascar and
is now extensively cultivated in India,
Myanmar, Bangladesh, Malaysia, Sri Lanka,
Thailand, several African, Central American
and South American countries. In India,
it is chiefly grown in Madhya Pradesh,
Andhra Pradesh, Tamil Nadu and Karnataka.
The tree is not exacting as regards to
soil but thrives best in deep alluvium.
The tree prefers warm climate but sensitive
to frost. Tamarind is suited to semi-tropical
region with low rainfall. It can come
up even in saline, alkali and gravelly
soils, and soils prone to erosion.
Tamarind pulp is used in numerous culinary
preparations. It is also a raw material
for the preparation of wine like beverages.
The tamarind kernel powder is found to
be extensively used for its sizing properties,
in textile, confectionary, cosmetics and
pharmaceutical industries. The testa is
used in dyeing and tanning industry. The
tender leaves and flowers are used as
vegetables.
In medicine, it is used as appetizing,
laxative, healing and anti-helmintic.
It is also used against fluorosis.
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