TAMARIND

DEFENITION:
Tamarindus indica is a large perennial tree often cultivated as ornamental and shade tree,
for its valued timber and for its edible fruits. Because of the tamarind’s many uses, cultivation
has spread around the world, mostly in tropical and subtropical zones. In many areas where it
was originally cultivated, it has escaped and can now be found naturalized in bushlands,
grasslands, coastal thickets, along roadsides and riverbanks and in ruderal areas near villages.
The wide geographical distribution of this species is due in part to human-mediated
introductions, but also due to its capability to grow in a wide range of soil types and
environmental conditions and its tolerance to salt spray, strong winds and drought conditions.
In many areas where T. indica was introduced, it is now considered an invasive plant of
environmental concern because it has the potential to suppress and outcompete other plants
species. Tamarind trees are large with broad spreading crowns and often grow forming a dense
canopy that impedes light penetration and prevents the germination, growth and regeneration of
native plants in the understory. Additionally, T. indica is an allelopathic species that releases
chemicals to inhibit the germination and establishment of other plant species in areas beneath its
canopy. These allelopathic chemicals also have the potential to alter soil nutrients and soil
microbial activity. Several studies evaluating the allelopathic activity of T. indica have shown
that leaves, bark and seeds of tamarind contain strong biologically active allelochemicals that
function as true growth regulators.

HISTORY OF TAMARIND
The fruits of T. indica were traded widely in ancient times. Records from the eastern
Mediterranean show T. indica was already in cultivation there in the fourth century B.C.
Tamarindus indica reached India and Southern Asia likely through human transportation
several thousand years B.C. and it has been cultivated for so long in the Indian subcontinent that
it is sometimes reported to be indigenous there. It was apparently from India that it reached
Persia and Arabia.
From the Indian subcontinent, it was probably moved east into the rest of tropical and
subtropical Asia and the islands of the Pacific. In Hawaii, one of the first tamarind trees was
planted in 1797.
 Early in the 16th century, Spanish and Portuguese colonists introduced T. indica to
Mexico, South America and the Caribbean. Currently, it is often grown as a shade and fruit tree
along roadsides and in yards and parks across tropical America. There are also commercial
plantings in Mexico, Central American countries and in Brazil.
In Australia, T. indica has sometimes been regarded as being native because of its
presence prior to European settlement. However, it is now thought that Macassan traders
introduced this species into Australia early in the 18th century.

VARIETY
Sweet Tamarind Urigam
Manila Tamarind Hasanur
Spanish Tamarind Tumkur Prathisthan
Velvet Tamarind DTS 1
Australian Tamarind Yogeshwari
PKM 1

SPECIES
1. Sweet
2. Sour

ECONOMICAL IMPORTANTANCE
India is the world largest producer of tamarind; it is estimated that 300,000 tons are
produced annually. It is also an exporter of tamarind, mainly to Europe and Arab countries and
lately to the United States where over 10,000 tons are exported annually (El-Siddig, K. 2006.)
Thailand is the second largest producer with a record of 150,000 tons for the year 1995 with the
majority of tamarind being the sweet variety (El-Siddig, K. 2006.). Mexico also produces
tamarind commercially to a volume of approximately 29,600 tons per year, exporting small
amounts to the US, Central and South America (Silva, R. 2006.). Other minor exporters are
found in Costa Rica and Puerto Rico and Africa produces tamarind widely in small quantities for
domestic consumption.

NUTRITIONAL IMPORTANTANCE
 People use tamarind in traditional medicine, but its therapeutic uses need more
exploration. Tamarind pulp contains a variety of nutrients that can boost your health.
Tissue Health
Amino acids, the building blocks of protein, are necessary for the body to grow and
repair tissues. Some amino acids are essential, meaning that the body can’t synthesize them, so
people must get them from food. Tamarind contains significant amounts of all the essential
amino acids except tryptophan. It meets the standards of the World Health Organization for an
ideal protein for the other amino acids. Researchers are unsure, however, how well the body can
absorb all the nutrients found in tamarind.
Cancer Risk Reduction
Scientists recommend a diet high in antioxidants for many reasons, one of them being a
reduction in the risk of cancer. Antioxidants can prevent free radicals from damaging cell DNA.
Scientists believe that many cancers begin with harm to DNA. Phytochemicals found in plants
have antioxidant qualities. Tamarind is rich in several phytochemicals, including beta-carotene.
Brain Health
The category of B vitamins contains eight different vitamins that function similarly. All
are water-soluble so the body doesn’t store them. You should be able to get enough B vitamins in
your diet without resorting to supplements. The entire range of B vitamins is essential for good
health. They are especially necessary for proper functioning of the brain and nervous system.
Tamarind is rich in B vitamins, especially thiamine and folate. Like other plants, tamarind does
not contain B12.
Bone Health
People who get enough magnesium in their diets have better bone density than those who
are deficient. Many people, especially teens and those over 70, do not get adequate magnesium.
Tamarind is a rich source of magnesium. It also contains more calcium than many plant foods.
The combination of these two minerals, plus weight-bearing exercise, could help prevent
osteoporosis and bone fractures. The body requires vitamin D to use calcium. Tamarind is not a
significant source of vitamin D, so you will need to get it from other sources.

Nutrition
Tamarind is very rich in nutrients, providing at least 10% of:
Vitamin B1 (Thiamine) Nutrients per Serving A half-cup
serving contains:
Vitamin B3 (Niacin)
Calories: 143
Potassium
Protein: 2 grams
Magnesium
Fat: 0 grams
Carbohydrate: 38 grams
Fiber: 3 grams
Sugar: 34 grams
Phosphorus
Iron

References:
https://www.adelaide.edu.au/global-food/ua/media/236/pardi-tamarind-chain-review-nov-2011.pdf

https://www.cabi.org/isc/datasheet/54073