Common Name: Tamarindus, tamarind
Binomial Nomenclature: Tamarindus indica
Culinary Use: The immature pods are used in a variety of ways, being eaten fresh mixed with spices, pickled like green mango, or added whole to soups, stews and sauces. The pods are 5 - 15cm long. When fully mature, the pods contain a sticky paste which can be eaten raw , used to make drinks, jellies, syrups etc, and, mixed with salt, is a favourite flavouring in the curries of India.
Medicinal Use: The bark is astringent and tonic and its ash may be given internally as a digestive. Incorporated into lotions or poultices, the bark may be used to relives sores, ulcers, boils and rashes.
Fun Fact: The bark tannins can be used in ink or for fixing dyes.