Tamarind, Tamarindus indica, is from the Caesalpiniaceae family. The Caesalpiniaceae is technically a subfamily, placed in the large family Fabaceae or Leguminosae, known as the pea or bean family. The Tamarind tree produces edible pod-like fruits, and these large pods of the fruit contain small seeds and a sour-pulp that, when dried, becomes extremely sour.While Tamarind is indigenous to tropical Africa, it has been a key ingredient in Indian cooking and has become deeply entrenched in their culture. Tamarind powder is made from dehydrated and ground tamarind. The flavor is highly concentrated and more intensely sweet and sour than fresh tamarind is. It is called Hindi (Arabic), loh won ji (Mandarin), tamarin (French), tamarinde (German), amli (Hindi), tamarindi (Japanese), tamarindo (Portuguese), tamarind (Russian), and tamarindo (Spanish). Also known as Indian date. History of TamarindIts botanical name Tamarindus indica is derived from the Arabic word "Tamar" meaning "date palm" and "Indus" (meaning Indian). Persians and Arabs would also refer to this as "Tamr hindi", which first appeared as an entry in the Arabic medical encyclopedia "The Cannon of Medicine" by Ibn Sina (980-1037 AD). Ibn Sina (also known as Avicenna) was a Persian polymath who is regarded as one of the most significant thinkers and writers of the Islamic Golden Age (8th century to 13th century). While the tamarind tree is native to tropical Africa, it was actually first identified and named in India (referenced by its botanical name, Tamarindus indica italicize). The history of how this tree moved from Africa to India is fascinating. For thousands of years, Arabian mariners and traders searched the east coast of Africa for ivory, exotic products and slaves, then transported these goods throughout the Middle East and into the orient. Long before it was identified by botanists, food historians believe that it was on this trade route that the Tamarind made its way to India. There it was adopted, cultivated and quickly spread across the sub-continent, becoming thought of as original to the region and where it was first catalogued. As is the case when several regions claim to be the indigenous home to a spice, it can be settled by determining which region has the greatest diversity of wild cultivars. The greatest variety of wild cultivars have been found in the dry savannas of tropical Africa from Sudan, Ethiopia, Kenya, Tanzania and westward into sub-Sahelian Africa to Sengal leading credence to it being native to that region.Wood charcoal identifications of tamarind come from the Ganges valley (a trans-boundary river of Asia which flows through the nations of India and Bangladesh) that dates back to around 1300 BC. There is also mention of it in the Indian Brahmasamhita Scriptures (written between 1200-200 BC). The first reference to tamarind in the Americas is from Acapulco, Mexico in 1615, most likely introduced by the Spanish. From Mexico, tamarind made its way throughout tropical America and the Caribbean Islands. In 1797, Don Marin planted one of the first tamarind trees in Hawaii at Little Greenwich in Pauoa Valley on the island of Oahu.Tamarind CultivationThe tamarind tree is a tropical evergreen which grows to a height of about 70 feet. With small pale green oval leaves, it produces small clusters of yellow flowers with red stripes that bloom in May and fruits from October to November. The cinnamon colored curved pods are brittle, irregular and bulbous in shape and reach a length of 4".New saplings should be protected from cold but older trees are quite resistant to cold weather. With ideal growing conditions, new seedlings will reach 2 feet tall during their first year and 4 feet by their second year. The tree grows best in semi-arid tropical regions and during fruit development dry weather is critical in order to produce the best yield. The trees generally start bearing fruit in the 7th year, but in Madagascar tamarind trees can begin bearing fruit in their 4th year, in Mexico by their 5th year and in India it takes at least 10 years. The tree bears fruit prolifically for 50-60 years at which point productivity declines, though the trees may live for another 150 years. During peak productivity years trees may produce 325 to 500 pounds of fruit per year. Tamarind is commercially grown in Africa, Central America, Southeast Asia, the Caribbean and the Middle East. Our tamarind is cultivated in India.Cooking with TamarindTamarind is used primarily as a souring agent to balance fiery hot dishes in South Indian fish curries, pork vindaloos, sambars (stews), rasams (soups), chutneys, vegetables and jams. In Indonesia and Malaysia, it provides sweet sour notes to curries, sambals and satay marinades. In Thailand, tamarind is added to salads, stir-fries and tom yom soups (a hot and sour soup usually cooked with shrimp). In Chinese cuisine, it's found in hot and sour soups. In Vietnam, tamarind is added to curries, soups and stews. Tamarind is also popular in Latin America, and is found in Jamaican desserts and rice dishes, Mexican candies and Puerto Rican juice drinks. Tamarind is also a great "secret ingredient" for homemade barbecue sauce, hot sauces, and marinades. Tamarind powder can be soaked in water which can then be added to any recipe to provide a sour kick to your taste buds.What Does Tamarind Taste LikeTamarind powder has a subtle tart flavor with fruity undertones. It is not overly bitter or sour.Tamarind SubstitutionsThere is nothing that is quite like tamarind powder, but in a pinch you can substitute amchur powder, lemon juice or lime juice. Amchur powder is from ground unripe, green mangoes and the flavor is a bit sour. Lemon or lime will give a bit of sourness as well but neither will provide the same level of flavor complexity.
