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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 [[#Seed oil and kernel powder|tamarind seed oil]] can be extracted from the seeds. Tamarind's tender young leaves are used in [[South Indian cuisine|South Indian]] and [[Filipino cuisine]].<ref>{{Cite news | url=https://www.thehindu.com/life-and-style/food/heres-what-you-can-cook-with-tender-tamarind-leaves/article23695502.ece | title=Here's what you can cook with tender tamarind leaves| newspaper=The Hindu| date=2018-04-27| last1=Borah| first1=Prabalika M.}}</ref><ref name="kp">{{cite web |first1=Lalaine |last1=Manalo |title=Sinampalukang Manok |date=August 14, 2013 |website=Kawaling Pinoy |url=https://www.kawalingpinoy.com/sinampalukang-manok/ |access-date=27 March 2021}}</ref> Because tamarind has multiple uses, it is cultivated around the world in [[Tropical zone|tropical]] and [[Subtropics|subtropical zones]].
== Description ==
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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 Mexico for candy making, including tamarind mixed with chilli powder candy.
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>
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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>
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