Tamarind
What is it?
Tamarind is the fruit of a large evergreen tree with curved or straight pods. It has a rusty-brown, velvety shell that encases sticky, fibrous pulp surrounding hard, shiny brown seeds. The pulp is sweet and acidic in flavour, primarily from tartaric acid and reducing sugars, with a tangy aroma that intensifies when soaked in water. The overall taste balances sourness with a subtle sweetness.
What other names does it have?
Botanical Name: Tamarindus indica L.
Regional Names: Imli (Hindi), Chintapandu (Telugu), Chinch (Marathi), Tentuli (Odia), Puli (Tamil)
When is it in season?
Where is it found?
Tamarind grows in tropical and subtropical climates with an annual rainfall of 500–1500 mm, in well-drained loamy or alluvial soils that are slightly acidic (pH 5–8.5). However, it also adapts to rocky, sodic, or limestone terrains. It is drought-tolerant due to its deep taproot. In India, it is widely cultivated in Karnataka, Madhya Pradesh, Bihar, Chhattisgarh, Gujarat, Andhra Pradesh, Tamil Nadu, and Maharashtra, often in rainfed areas, home gardens, roadsides, or wild groves. It is commonly found in markets as fresh pods, paste, or concentrate, and sometimes foraged from wild trees in forests or barren lands. (Source)
What is its history/cultural significance?
Originating in tropical Africa, tamarind was introduced to India around 1300 BCE, possibly via sea trade with Ethiopian merchants, and has since naturalised across the Indian subcontinent. Its name is derived from the Arabic “Tamar-u’l-Hind” (Date of India), reflecting its date-like pulp. (Source) Tamarind orchards are located across India, with one of the oldest groves, Nallur Amarai, located just outside of Bengaluru. This 54-acre grove was declared as a biodiversity heritage site and is believed to have been planted during the Chola dynasty in the 12th century, though the oldest dated tree is 400 years old. (Source)
How can you use it?
To prepare tamarind for cooking, start by breaking off a piece of the pulp from the ripe pods or a block of concentrate, then soak it in warm water for 10-20 minutes until soft. Squeeze the pulp with your hands to extract the tangy juice, straining out the fibres and seeds through a sieve. Tamarind’s pulp is used as a souring agent in Indian cuisine; it is added to sambar, rasam, chutneys, curries, and dals for tanginess. It is also used in sweets, sauces, and as a natural acidulant in preserves.
What states can I find it in?
What parts of the plant are edible?
The pulp of the fruit.
Is it nutritious?
Tamarind contains malic acid, tartaric acid, antioxidants like polyphenols, and flavonoids with anti-inflammatory properties according to this research paper.
How do you store it?
Store fresh pods in a cool, dry place for up to a week. Tamarind pulp paste must be refrigerated in an airtight container for 2–3 weeks. Dried blocks last indefinitely in a pantry, but may need soaking. Avoid moisture to prevent mold.
Stories
Tamarind: From Shady Refuge to Versatile Foodstuff by Allison Fulton, Amara Santiesteban Serrano, and Jeannette Schollaert, Plant Humanities Lab
This article attempts to explain how the narrative around tamarind is rooted in so many singular places, but its global circulation speaks to the plant’s long history and steadfast ability to grow in dry and hot climates.
Recipes
Sweet Tamarind Chutney (Imli Chutney) by Manali Singh, Cook with Manali
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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