Tamarind also known as Indian date, the tamarind is the sweet and sour fruit of a tall shade tree native to Asia and northern Africa. The tamarind trees flourishes in the tropical regions.

The large (about 5-inch-long) pods contain small seeds and a sour-sweet pulp that, when dried, becomes extremely sour. Tamarind brings an acidic zing to food. It is a much-valued food ingredient in many Asian and Latin American recipes.

Extraction Process and uses
The dried tamarind is obtained after removing the rind from the mature, ripe and dried fruit of Tamarindus indica.

It is then compressed into cakes. This spice also comes in the forms of pulp and juice concentrates which mainly go into the preparation of cool drinks, seafoods and a range of sophisticated cuisine. The pulp of a young fruit is very sour, and hence suitable for main dishes, whereas a ripened fruit is sweeter and can be used in desserts, drinks, or as a snack.

Culinary usage
Its taste goes well with meat and vegetable dishes, it merges well with the heat of chilies and gives South Asian dishes their hot and sour character and their dark colour. The Juice of dry Tamarind are adequate to add a touch of sourness in the curry. It is extensively used in south Asian cuisine and is normally used as a replacement for tomatoes. Tamarind is also very effective as a natural preservative and marinade.

Medicinal Applications/Properties
Tamarind is a multi-purpose herb. It is used as a digestive, laxative, tonic, and astringent. It is favored for wound treatment, sore throat, urinary problems, gonorrhea, ulcers, liver disease and so on.Tamarind is acidic and excites the bile and other juices in the body. Tamarind is also a blood purifier. Folk medicine uses Tamarind leaves for sprains and swelling.

Other uses
Tamarind is also recommended as a polish for brass and copper.