CSIR-NEERI Biodiversity Portal

IMLI

Tamarindus indica L.

Botanical name	: Tamarindus indica L.
Synonym	: Tamarindus officinalis, Tamarindus occidentalis.
Vernacular name	: Tamarind /Imli
Family	: Fabaceae
About the Tree	: Tamarind is a semi-evergreen tree, slow growing with a deep roots and strong branches. Tamarind is widely planted in the tropics and subtropics not only for its fruits, but also as an ornamental shade tree. It is native to Africa. Tamarind is not native to India ,It has been so long ago introduced into India .Tamarind grows wild in the drier parts of tropical Africa and sudan, it has now spread to Africa, India, and tropical Asia, as well as South America, the West Indies, and major islands in the Indian
Height	: About 10 to 20 m.
Bark	: The short, stocky trunk has cracks down and across, Bark is brown-gray
Leaf	: Leaves are evergreen, bright green in color, elliptical ovular, alternately arranged and pinnately compound , less than 5 cm (2 inches) in length. The branches droop from a single, central trunk as the tree matures. At night, the leaflets close up.
Flower	: The flowers are Inconspicuous, inch-wide (About 2.5 cm) pale yellow in colour and streaked with red or orange color, borne in small racemes, are 5-petalled. When the tree is in full bloom, the flowers give a yellowish color to the tree.
Fruits	:The fruit is an indehiscent legume, sometimes called a pod, are thick, rough, about 4 to 13 cm long and usually curved. At first, are tender-skinned with green, later on may be cinnamon-brown or grayish-brown externally , Each pod contains 1 to 10 seeds embedded in a brown, sticky, fibrous edible (but sour) pulp surrounding the seeds.
Season	: Tamarind drops its leaves in pronounced dry seasons; in climates without a dry season it stays evergreen.
Medicinal Properties Peculiar Character	: Tamarind leaves and flowers, dried or boiled, are used as poultices for swollen joints, sprains and boils. : Tamarind seeds contain 63% starch, 16% protein, and 5.5% fat. They can be eaten as a pulse. Fruit used extensively in South Indian cuisine. Tender leaves and young fruits are made into chutney.