Tamarind (Tamarindus indica) grows in semi-arid tropical regions. The shell has a sticky pulp enclosing one to ten shiny black seeds. Tamarind is propagated by seed or cuttings.
The pulp, sour and with fruity aroma, is used as a flavoring agent. It is used as an ingredient in sauces, and side dishes for pork, fowl and fish. Tamarind is available as a pressed fibrous slab or as a jam like bottled concentrate, and some Indian shops carry the dried pods.
It is used to treat bronchial disorders and gargling with tamarind water is recommended for sore throat.
It is also known as Indian Date.
