Tamarindus indica, a lone species The Monotypocal Tamarind

摘要

So what is tamarind or tamarindo First, nomenclature: Tama-rindus indica is unique—the monotypical species of its genus in the Caesalpiniaceae family. Second, its nature: Tamarind is a fast-growing, rounded or vase-shaped, hardwood tree with evergreen foliage that thrives in full sun. It is native to tropical Africa and Madagascar, hardy in zones 10 and n, and can attain heights of up to 70 feet, sometimes growing 12—36 inches in a single season. It is moderately tolerant of salt spray and preferswet and well-drained soil, whether loamy or sandy. Tamarind trees make perfect shade or street trees; their dense canopies are profuse with red or yellow flowers in the spring. The seeds are currently under-utilized, but do produce a substance some say is superior to pectin for jams and jellies. The leaves and shoots are eaten as greens, pickled, or used in soups. The flowers are pickled or eaten on salads. In Asian countries the immature pods are used to flavor rice, and in the Bahamas the green pods are roasted in ashes until they burst, then dipped in ashes and eaten.1 In Trinidad and Tobago, tamarind pulp is mixed with sugar to make tamarind balls. Tamarind balls may be ordered on the Internet at http://tinyurl.comjwmwo8. The brown pods or fruitsare edible and often are referred to as similar to lemons or other acidic fruits. In Mexico some eat fresh tamarind pods out of hand. Tamarind fruit pulp is an important ingredient in Lea & Perrins Worchestershire Sauce, HP Sauce (UK and Canada) and inJamaican Pickapeppa Sauce. In Indonesia, the pulp is also used to produce a reddish-brown glaze on pottery. Tamarind pulp is widely sold in several forms: whole pod, pressed blocks, concentrated or regular paste, or (from India) a concentrate that is black and cooked-down like molasses.