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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]]. Tamarind tree
== Description ==
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