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This handsome tree grows to 70 ft (21 m), with a broad spreading
crown and dense foliage. The short trunk is covered with shaggy
brown bark. The fern-like, compound, vivid green leaves are held on
slender, pale brown branchlets. The small flowers, pale
orange-yellow or cream with red veins, are borne in small clusters
among the leaves in summer. These are followed by the 8 in (20 cm)
long pods, which ripen from green to dark brown and have brittle
shells.
Cultivation: These trees need a sunny position. Once established,
they will tolerate drought and exposed positions. The roots can be
invasive. Propagate from seed, cuttings or by air layering in
spring.
The pulp of tamarind is light brownish-red; sweetish acidic and
edible.
The fruitpulp is rich in tartaric - and citric acids, high amount of
vitamin C and sugar.
The fruit pulp is used in syrup, juice concentrates and exotic food
specialities like chutney, curries, pickles and meat sauces.
Medical use: It is an ingredient in cardiac - and bloodsugar
reducing medicine.
Medical actions and uses: cathartic, astringent, febrifuge,
antiseptic, refrigerant.
The bark is used for diarrhea. Bathing with an infusion of the
boiled leaves helps against skin disorders, such as scabies. |
