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'''Tamarind''' ('''''Tamarindus indica''''') is a [[Legume|leguminous]] tree bearing edible fruit that is indigenous to [[tropical Africa]] and naturalized in [[Asia]].<ref>{{Cite book |last=El-Siddig |first=K. |url=https://books.google.com/books?id=QhtZLMVPLIIC&dq=tamarind+dispersal+africa+to+asia&pg=PR10 |title=Tamarind: Tamarindus Indica L. |date=2006 |publisher=Crops for the Future |isbn=978-0-85432-859-8 |language=en}}</ref> The genus ''Tamarindus'' is [[monotypic taxon|monotypic]], meaning that it contains only this species. It belongs to the family [[Fabaceae]].
The tamarind tree produces brown, pod-like [[fruit]]s that contain a sweet, tangy pulp, which is used in cuisines around the world. The pulp is also used in [[traditional medicine]] and as a [[metal polish]]. The tree's wood can be used for [[woodworking]] and [[
== Description ==
The tamarind is a long-
The [[evergreen]] leaves are alternately arranged and [[Glossary of leaf morphology#List of leaf (or leaflet) shapes|pinnately lobed]]. The leaflets are bright green, elliptic-ovular, [[Pinnation|pinnately]] veined, and less than {{convert|5|cm|in|0|abbr=off}} in length. The branches droop from a single, central [[trunk (botany)|trunk]] as the tree matures, and are often [[pruned]] in agriculture to optimize tree density and ease of fruit harvest. At night, the leaflets close up.<ref name=":0" />{{Failed verification|date=October 2022}}
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| image1 = Tamarind-2019-5-4 13-51-19-01.jpg
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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 [[raceme]]s, and yellow with orange or red streaks. [[Bud]]s are pink as the four [[sepal]]s are pink and are lost when the flower [[Blossom|blooms]].<ref>{{Cite web |title=Tamarind |url=http://plantlexica.com/category/stomach-intestinal-2-2-3/8 |url-status=dead |archive-url=https://web.archive.org/web/20200918082939/https://plantlexica.com/category/stomach-intestinal-2-2-3/8 |archive-date=September 18, 2020 |access-date=2017-06-04 |work=Plant Lexica}}</ref>
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=== Fruit ===
[[File:Tamarindus_indica_18.jpg|150px|thumbnail|right|Philippine sampalok]]
The fruit is an [[Dehiscence (botany)|indehiscent]] [[legume]], sometimes called a pod, {{
The fruit has a fleshy, juicy, acidic pulp. It is mature when the flesh is coloured 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.
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=== Etymology ===
The name derives from {{lang-ar|تمر هندي}}, [[Romanization of Arabic|romanized]] ''
In Colombia, Nicaragua, Costa Rica, Ecuador, Cuba, the Dominican Republic, Guatemala, El Salvador, Honduras, Mexico, Peru, Puerto Rico, Venezuela, Italy, Spain, and throughout the [[Lusophone|Lusosphere]], it is called ''tamarindo''. In those countries it is often used to make the
Countries in [[Southeast Asia]] like [[Indonesia]] call it ''asam jawa'' ([[Java island|Javanese]] sour fruit) or simply ''asam'',<ref name="Heyne">{{cite book |last1=Heyne |first1=Karel |url= |title=[[The useful plants of the Dutch East Indies|De nuttige planten van Nederlandsch-Indië, tevens synthetische catalogus der verzamelingen van het Museum voor Technischeen Handelsbotanie te Buitenzorg]] |date=1913 |publisher=Museum vor Economische Botanie & Ruygrok |location=[[Bogor|Butienzorg]] |pages=232–5 |language=nl |entry=Tamarindua indica L. |author-link=Karel Heyne |chapter-url=https://archive.org/details/denuttigeplanten02heyn/page/232/mode/2up?view=theater}}</ref> and ''sukaer'' in [[Timoric languages|Timor]].<ref>{{cite web |author=<!--Not stated--> |date= |title=Asam Tree |url=https://www.nparks.gov.sg/gardens-parks-and-nature/heritage-trees/ht-2001-28 |access-date=14 January 2021 |website=nparks.gov.sg |publisher=National Parks of Singapore}}</ref> While in the [[Philippines]], it is called ''sampalok'' or ''sampaloc'' in [[Filipino language|Filipino]], and ''sambag'' in [[Cebuano language|Cebuano]].<ref name="Polistico">{{cite book |last1=Polistico |first1=Edgie |url=https://books.google.com/books?id=STSWDwAAQBAJ |title=Philippine Food, Cooking, & Dining Dictionary |date=2017 |publisher=Anvil Publishing, Inc. |isbn=9786214200870}}</ref> Tamarind (''Tamarindus indica'') is sometimes confused with "Manila tamarind" (''[[Pithecellobium dulce]]''). While in the same taxonomic family [[Fabaceae]], [[Manila tamarind]] is a different plant native to Mexico and known locally as ''[[Pithecellobium|guamúchili]]''.
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}}</ref> The consumption of tamarind is widespread due to its central role in the cuisines of the Indian subcontinent, Southeast Asia, and the Americas, especially Mexico.{{cn|date=June 2023}}
==
=== Nutrition ===▼
{{nutritional value
| name = Tamarinds, raw
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| note = [https://web.archive.org/web/20160110030230/http://ndb.nal.usda.gov/ndb/search/list?qlookup=09322&format=Full ''USDA Database'']; entry
}}
The fruit is harvested by pulling the pod from its stalk. A mature tree
The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a [[pickling]] agent or as a means of making certain poisonous [[Yam (vegetable)|yams]] in Ghana safe for human consumption.<ref name="Tamarind: Tamarindus Indica L.">{{cite book | title=Tamarind: ''Tamarindus indica'' L.| url=https://books.google.com/books?id=QhtZLMVPLIIC&pg=PA27| isbn=9780854328598| last1=El-Siddig| first1=K.| year=2006| publisher=Crops for the Future }}</ref> As the fruit matures it becomes sweeter and less sour (acidic) and the ripened fruit is considered more palatable. The sourness varies between cultivars and some sweet tamarind ones have almost no acidity when ripe. In Western cuisine, tamarind pulp is found in [[Worcestershire sauce]],<ref name="BBCrecipes">{{cite web | title=BBC Food:Ingredients—Tamarind recipes| url=https://www.bbc.co.uk/food/tamarind|work=BBC| access-date=February 23, 2015}}</ref>
▲The fruit is harvested by pulling the pod from its stalk. A mature tree may be capable of producing up to {{convert|175|kg|lb|abbr=off}} of fruit per year. [[Grafting#Veneer|Veneer grafting]], [[shield budding|shield (T or inverted T) budding]], and [[air layering]] may be used to propagate desirable cultivars. Such trees will usually fruit within three to four years if provided optimum growing conditions.<ref name=":0" />
Tamarind paste has many culinary uses including as a flavoring for [[chutneys]], curries, and the traditional [[Sharbat (beverage)|sharbat]] syrup drink.<ref>{{Cite book| publisher = Academic Press| isbn = 978-0-12-803138-4| pages = 403–412|editor1= Sueli Rodrigues |editor2=Ebenezer de Oliveira Silva |editor3=Edy Sousa de Brito | last = Azad| first = Salim| title = Exotic Fruits| chapter = Tamarindo—Tamarindus indica| date = 2018| doi = 10.1016/B978-0-12-803138-4.00055-1}}</ref> Tamarind sweet [[chutney]] is popular in India and Pakistan<ref>{{cite book | title=The Complete Asian Cookbook| page=88| publisher=Tuttle Publishing| url=https://books.google.com/books?id=Mdfacqx2UaQC&q=%22tamarind%22+pakistan| isbn=9780804837576| date=2006}}</ref> as a dressing for many snacks and often served with [[samosa]]. Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the [[Chigali]] lollipop, in [[Rasam (dish)|rasam]], [[Sambar (dish)|Koddel]] and in certain varieties of [[masala chai]].
▲The fruit pulp is edible. The hard green pulp of a young fruit is considered by many to be too sour, but is often used as a component of savory dishes, as a [[pickling]] agent or as a means of making certain poisonous [[Yam (vegetable)|yams]] in Ghana safe for human consumption.<ref name="Tamarind: Tamarindus Indica L.">{{cite book | title=Tamarind: ''Tamarindus indica'' L.| url=https://books.google.com/books?id=QhtZLMVPLIIC&pg=PA27| isbn=9780854328598| last1=El-Siddig| first1=K.| year=2006| publisher=Crops for the Future }}</ref> As the fruit matures it becomes sweeter and less sour (acidic) and the ripened fruit is considered more palatable. The sourness varies between cultivars and some sweet tamarind ones have almost no acidity when ripe. In Western cuisine, tamarind pulp is found in [[Worcestershire sauce]]<ref name="BBCrecipes">{{cite web | title=BBC Food:Ingredients—Tamarind recipes| url=https://www.bbc.co.uk/food/tamarind|work=BBC| access-date=February 23, 2015}}</ref> and [[HP Sauce]].
| author1= Phyllis Glazer | author2= Miriyam Glazer | author3= Joan Nathan | url-access= subscription
|url=https://cooking.nytimes.com/recipes/11849-georgian-chicken-in-pomegranate-and-tamarind-sauce|access-date=2023-02-07|website=NYT Cooking|language=en-US}}</ref>
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 also uses tamarind leaves).<ref name="Fernandez">{{cite book |last1=Fernandez |first1=Doreen G. |title=Tikim: Essays on Philippine Food and Culture |date=2019 |publisher=BRILL |isbn=9789004414792 |page=33}}</ref><ref name="kp"/> The fruit pulp are also cooked in sugar and/or salt to make ''[[champóy na sampalok]]'' (or simply "sampalok candy"), a traditional tamarind candy.<ref name="tl">{{cite web |title=Tsampoy |url=https://www.tagaloglang.com/tsampoy/ |website=Tagalog Lang |access-date=November 1, 2021}}</ref> Indonesia also has a similarly sour, tamarind-based soup dish called [[sayur asem]]. Tamarind pulp mixed with liquid is also used in beverage as [[tamarind juice]]. In Java, Indonesia, tamarind juice is known as ''es asem'' or ''gula asem'', tamarind juice served with [[palm sugar]] and ice as a fresh sour and sweet beverage.
In Mexico, Central America, and the Caribbean, the pulp is diluted with water and sugared to make an [[agua fresca]] drink. It is widely used throughout all of
In [[Sokoto]], [[Nigeria]], tamarind pulp is used to fix the color in [[Dyeing|dyed]] leather products by neutralizing the alkali substances used in tanning.<ref>{{cite journal|last=Dalziel |first=J.M. |title=African Leather Dyes |journal=Bulletin of Miscellaneous Information |volume=6 |date=1926 |issue=6 |publisher=Royal Botanic Gardens, Kew |page=231 |doi=10.2307/4118651 |language=en |jstor=4118651 }}</ref>
The leaves and bark are also edible, and the seeds can be cooked to make safe for consumption.<ref>{{Cite book
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=== 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.<ref>{{Cite book |last=McGee |first=Joah |title=The Golden Path |publisher=Pariyatti Publishing |year=2015 |isbn=9781681720135 |language=en}}</ref> Tamarind contains [[tartaric acid]], a weak acid that can remove [[tarnish]]. [[Lime (fruit)|Lime]], another acidic fruit, is used similarly.<ref name="Morton" />
{| class="wikitable" style="float:left; margin-right:1em;"
|+ {{nowrap|Composition of tamarind seed kernel}}
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=== Research ===
In hens, tamarind has been found to lower cholesterol in their serum
In dogs, the [[tartaric acid]] of tamarind causes [[acute kidney injury]], which can often be fatal.<ref>{{cite journal |last1=Wegenast |first1=CA |title=Acute kidney injury in dogs following ingestion of cream of tartar and tamarinds and the connection to tartaric acid as the proposed toxic principle in grapes and raisins |journal=J Vet Emerg Crit Care |date=2022 |volume=32 |issue=6 |pages=812–816 |doi=10.1111/vec.13234|pmid=35869755 |s2cid=250989489 }}</ref>
[[Lupanone]], [[lupeol]], [[catechin]]s, [[epicatechin]], [[quercetin]], and [[isorhamnetin]] are present in the leaf [[extract]].<ref>{{cite journal|title=Two triterpenes lupanone and lupeol isolated and identified from Tamarindus indica linn. |journal=Pakistan Journal of Pharmaceutical Sciences|volume=20|issue=2|pages=125–7|pmid=17416567|year=2007|last1=Imam|first1=S.|last2=Azhar|first2=I.|last3=Hasan|first3=M. M.|last4=Ali|first4=M. S.|last5=Ahmed|first5=S. W.}}</ref> Ultra-high performance liquid chromatography analyses revealed that tamarind seeds contained catechin, [[procyanidin B2]], [[caffeic acid]], [[ferulic acid]], [[chloramphenicol]], [[myricetin]], [[Morin (flavonol)|morin]], quercetin, [[apigenin]] and [[kaempferol]].<ref>{{Cite journal |doi=10.1186/s12906-015-0963-2|pmid=26683054|pmc=4683930|year=2015|last1=Razali|first1=N.|title=Polyphenols from the extract and fraction of ''T. indica'' seeds protected HepG2 cells against oxidative stress|journal=BMC Complementary and Alternative Medicine|volume=15|pages=438|last2=Mat Junit|first2=S.|last3=Ariffin|first3=A.|last4=Ramli|first4=N. S.|last5=Abdul Aziz|first5=A. |doi-access=free }}</ref>
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