The Science of Spice

154 Spice Profiles

The plant

The tamarind tree is a large

tropical evergreen tree in the

bean family. It can grow to a

height of 30m (98ft).

Block

The semi-dried fibrous mass of pulp is

soaked in hot water, then mashed to a

paste and passed through a sieve.

Pods contain up to

10 seeds surrounded

by a sticky pulp

Flowers are

yellow and

grow in clusters

Leaves

and flowers

are edible

BOTANICAL NAME

Tamarindus indica

ALSO KNOWN AS

Indian date.

MAJOR FLAVOUR COMPOUNDS

Furfural, 2-phenyl acetaldehyde.

PARTS USED

Pulp of ripe pods.

METHOD OF CULTIVATION

Pods are harvested when fully ripe,

and are either picked by hand, or fall

to the ground when the tree is shaken.

COMMERCIAL PREPARATION

Pod shells are removed and the pulp is

compressed into blocks of paste.

NON-CULINARY USES

In traditional medicine to treat bowel

disorders, jaundice, and nausea. All parts

have laxative and antiseptic properties.

THAILAND

SRI LANKA

SOUTHEAST ASIA

INDIA

CHINA

(TROPICAL)

TAMARIND

Sour | Fruity | Sweet

Tamarind is a well-travelled spice: it

has been used and traded widely for

thousands of years. The Ancient Greek

botanist Theophrastus described the

plant in his writings on herbal medicine.

Its English name comes from the

Arabic ‘‘tamr hindi’’, meaning ‘‘date

of India’’, because it reminded Arab

sea traders of their native date palm;

however, tamarind is actually in the

pea family, and is native to East Africa.

It probably arrived in India more than

2,000 years ago, and became established

throughout the subcontinent both as

an essential cooking spice and as a

medicine. Traders brought it to Europe

during the Middle Ages, by which

time India had become the main

supplier. During the 17th century,

Spanish explorers carried it to the

New World, including the West Indies,

where it became important both in

cooking and as an ornamental plant.

Spice story

Region of cultivation

Tamarind is native to eastern Africa, possibly

Madagascar. It is cultivated in most tropical

regions, with India, Thailand, and Sri Lanka

being among the main producers.

Paste

Pre-prepared

pastes are available

for convenience.

To use, thin the

paste by mixing

with warm water.

Soak in hot water

to obtain a

flavoured liquid

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