Tamarind is a tropical legume that is part of the legume family. Its cinnamon-colored pod is 7 to 15 cm long, 2.5 cm wide and 1.5 thick. Oblong in shape, curved and slightly flattened, the tamarind has a thin and fragile skin, but a hard and resistant endocarp, which contains between 6 and 8 seeds separated by various internal containers. Its pulp is soft, fibrous, brown and slightly acidic.   

Although it is native to tropical Africa, tamarind is widespread in most tropical countries as a cultivated plant. In ancient Sanskrit literature, various names are found for tamarind; These are commonly referred to by Persian writers of the Middle Ages as Indian dates (tamarhindi).    

Tamarind pulp is used as an intestinal cleanser. In the countries where the plant grows, the pulp is used to prepare a jelly used in pharmacy thanks to its laxative properties. Likewise, tamarind infusions are useful in feverish states, and its pulp is used in convalescent patients to maintain intestinal function. It is also useful in biliary disorders. Finally, in some African countries, and mixed with onion, honey and pepper, tamarind is considered to be a safe remedy for mild climatic illnesses.   

This legume is highly appreciated in the Philippines and India, as well as in Brazil, Ecuador, the Antilles, Mexico and various countries of tropical America, but really, it is in African countries where it has a greater tradition and is considered a highly refreshing. On the other hand, tamarind is an ingredient in curry and chutney sauce, which is why it is highly appreciated from a culinary point of view. Tamarind-marinated fish is one of the favorite dishes of West India.   

Tamarind, like other legumes, keeps for about a year in airtight containers and stored in cool, dry places.